Premium
The effects of Plantago major seed gum on steady and dynamic oscillatory shear rheology of sunflower oil‐in‐water emulsions
Author(s) -
Niknam Rasoul,
Ghanbarzadeh Babak,
Ayaseh Ali,
Rezagholi Fatemeh
Publication year - 2018
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/jtxs.12352
Subject(s) - rheology , emulsion , shear rate , sunflower oil , shear stress , materials science , viscosity , sunflower , rheometer , chromatography , chemical engineering , chemistry , composite material , food science , mathematics , engineering , combinatorics
The effects of Plantago major seed (PMS) gum on the rheological properties of the sunflower oil‐based emulsions (steady shear flow and dynamic oscillatory rheology) were investigated. The results of steady shear flow experiments showed that the shear stress–shear rate, apparent viscosity–shear rate, and shear stress–time data were well fitted with Herschel–Bulkley, Carreau, and Tiu–Bogar models, respectively, and showed the highest R 2 and the lower root mean square error within different models. The strain and frequency sweep data indicated that all emulsions showed weak gel‐like behavior, which showed stable interactions and entanglements in the emulsion structure. CoX–Merz rule was applied to investigate the relationship between complex viscosity ( η *) and apparent viscosity ( η a ). In all emulsions containing PMS gum, η * > η a and they did not obey from this rule. Practical applications The rheological properties of emulsion are critical features in stabilization of emulsion based products. The PMS gum can potentially be used in producing and stabilization of emulsion based products and effects of this gum on in oil in water emulsion can be useful in development of plant originated hydrocolloids in foods.