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STRUCTURE AND RHEOLOGICAL FUNCTION OF SIDE BRANCHES OF CARBOHYDRATE POLYMERS
Author(s) -
HWANG JAEKWAN,
KOKINI JOZEF L.
Publication year - 1991
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1991.tb00011.x
Subject(s) - rheology , amylopectin , materials science , branching (polymer chemistry) , shear rate , polymer , intrinsic viscosity , radius of gyration , viscosity , thermodynamics , shear thinning , starch , composite material , chemistry , organic chemistry , physics , amylose
This review consists of two major parts: (1) the rheological theories of branched polymers and (2) the structural features of side branches of carbohydrates and their effects on the rheological properties. The rheological properties influenced by branching are discussed in terms of radius of gyration, intrinsic viscosity, zero‐shear viscosity (η o ), elastic properties represented by the zero‐shear recoverable compliance (J e o ), shear rate dependence of viscosity, extensional viscosity and thermal sensitivity of viscosity. The second part is focused on the structural characteristics of side branches found in four typical branched carbohydrates, i.e., starch (amylopectin), galactomannan, xanthan and pectin, with an emphasis on their contribution to the rheological properties.