Premium
Adsorption‐isotherm and Effect of Gum Blends on Viscosity and Microstructure of Oat Gum (β‐D‐Glucan)
Author(s) -
NNANNA I.A.,
DAWKINS N.L.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb14740.x
Subject(s) - locust bean gum , guar gum , chemistry , xanthan gum , scanning electron microscope , syneresis , viscometer , glucan , gum arabic , microstructure , mucilage , polysaccharide , emulsion , viscosity , food science , rheology , materials science , botany , crystallography , organic chemistry , composite material , biology
Interactions of oat β‐glucan/oat gum (OG) in binary mixtures with other gums [xanthan (XG), locust bean (LBG), and guar (GG)] were studied by viscometry at ratios (50/50, 60/40, and 80/20) and concentrations (0.5 and 0.75%). Physical structure changes due to interactions were examined by scanning electron microscopy (SEM). Equilibrium moisture contents (EMC) were observed at relative humidities (RH), 10.5%, 22%, 33%, 44%, 76% and 93%. Water and oil uptake were determined. Viscosity enhancement occurred in OG/LBG (50/50 and 60/40; 0.5%) and OG/XG (60/40; 0.5%) blends, suggesting synergism. Micrographs depicted microstructural homogeneity (single bulk phase) in OG/LBG and OG/XG blends. EMC of OG and GG were 26.1 and 31.6%, respectively, at 93% RH for 2 wk. LBG showed high mold growth at 93% RH. Uptake of water and oil by OG were 2.6 and 2.0 mL/g, respectively.