The effect of addition of flaxseed gum on the rheological behavior of mixed flaxseed gum-casein gels

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• 作者：Xin-yu Li^a ; ¹ ; Dong Li^a ; ¹ ; Li-jun Wang^b ; ^{wlj@cau.edu.cn} ; Min Wu^a ; Benu Adhikari^c
• 关键词：Flaxseed gum ; Rheological properties ; Gels ; Gum&ndash ; casein
• 刊名：Carbohydrate Polymers
• 出版年：2012
• 出版时间：16 May, 2012
• 年：2012
• 卷：88
• 期：4
• 页码：1214-1220
• 全文大小：1122 K

文摘

The effect of addition of flaxseed gum on the rheological properties of mixed flaxseed gum-casein gels (flaxseed gum concentration: 0.1-0.5 % , w/w and casein concentration: 15-23 % , w/w) was studied using both small amplitude oscillatory and steady shear measurements. It was found that the storage (G? and loss (G? moduli increased with the increase in the flaxseed gum concentration. Both the experimentally determined G?and G?values were fitted well by Power Law model. The addition of flaxseed gum increased the Power Law constants (K?and K?em>) at the same time the frequency exponents (n?and n? decreased. The G? G?of the mixed flaxseed gum-casein gels decreased with increase in temperature. The gelling temperature was found to increase linearly with the increase in flaxseed gum concentration. The apparent viscosities increased with increase in the flaxseed gum and casein concentrations, and were also fitted well by Power Law model.