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MODELLING THE GELLING BEHAVIOUR OF LINSEED POLYSACCHARIDE: EFFECT OF SALTS AND pH
Author(s) -
SUSHEELAMMA N.S.,
CHAND NAGIN,
RAJALAKSHMI D.
Publication year - 1994
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.1745-4603.1994.tb00773.x
Subject(s) - citric acid , polysaccharide , rheology , sucrose , chemistry , factorial experiment , calcium , magnesium , chromatography , materials science , mathematics , food science , biochemistry , organic chemistry , statistics , composite material
The rheological properties of linseed polysaccharide gels in the presence of citric acid, calcium and magnesium carbonates were studied using a factorial design and the Herschel‐Bulkley model. The yield stress and consistency index increased with the concentration of calcium and magnesium ions, while the flow behaviour index decreased, imparting stability to the gel. With citric acid, s̀ o and k reached a maxima and then decreased, while n increased after an initial dip. The effect of pH (3.4–9.3), sucrose (45–55%), and polysaccharide (0.6–0.8%) on rheological constants were modelled using polynomials where up to fifth power of pH was required. Ln(s̀ o ), ln(k), and n were fitted to the standardised (normalised) forms of pH, In (sucrose) and In (polysaccharide) with multiple correlations of 0.95, 0.97 and 0.98, respectively. The two optima (with pH) were computed using Nelder and Mead's flexible polyhedral search method. Both required 55% sucrose and 0.8% polysaccharide with pH of 4.3 and 7.3, respectively. The models at the two optima are discussed through 3‐D graphs. The technological implications of the dual optima have been indicated. This is, probably, the first report where two optima, with pH, have been observed for a gel forming polysaccharide.