RHEOLOGICAL PROPERTIES OF HYDROCOLLOIDS IN THE PRESENCE OF SUCROSE AND MILK
作者:
A. M. ELFAK,
G. PASS,
G. O. PHILLIPS,
期刊:
Journal of Texture Studies
(WILEY Available online 1980)
卷期:
Volume 10,
issue 3
页码: 271-279
ISSN:0022-4901
年代: 1980
DOI:10.1111/j.1745-4603.1980.tb00253.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTApparent viscosities of guar gum, locust bean gum, and sodium carboxymethylcellulose were measured at shear rates of 16‐2620s‐1in water, sucrose, milk, and sucrose/milk solutions. The effect of different heat treatments was also studied. For all solutions, a power law equation described the variation of relative viscosity with shear rate allowing comparison of their non‐Newtonian behaviour. With the neutral hydrocolloids, the hydration was limited by the presence of sucrose and milk which reduced the effective length of the polymer molecules. The behaviour of the polyanionic hydrocolloid, Na CMC, although influenced by milk and sucrose separately, was controlled by milk in a milk/sucrose mixture. This is due to milk salts which reduced the intramolecular repulsions along the polyanion and substantially lowered its effective hydrated l
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