Affiliations 

  • 1 Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 Serdang, Selangor Darul Ehsan Malaysia
  • 2 Food & Nutrition Program, Kuwait Institute for Scientific Research, P.O Box 24885, 13109 Safat, Kuwait
  • 3 Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 Serdang, Selangor Darul Ehsan Malaysia ; Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Darul Ehsan Malaysia
  • 4 Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Darul Ehsan Malaysia
  • 5 Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 Serdang, Selangor Darul Ehsan Malaysia ; Bioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Science, Universiti Putra Malaysia, 43400 Serdang, Selangor Darul Ehsan Malaysia
J Food Sci Technol, 2015 May;52(5):2902-9.
PMID: 25892789 DOI: 10.1007/s13197-014-1330-x

Abstract

Oscillatory and steady shear rheology of gellan (G) and dextran (D) solution individually, and in blends (G/D ratio 1:1, 1:2, and 1:3 w/v) with a total hydrocolloid concentration of 3 % (w/v) were studied at 25 °C. Individually, 1.5 % dextran and 1.5 % gellan in solution exhibited Newtonian and non-Newtonian behavior, respectively. A blend of equal proportion of dextran and gellan (G/D = 1:1) exhibits a distinct gel point (G' = G″), and further addition of dextran in the blend (G/D = 1:2 and 1:3) resulted predominating liquid-like (G″ > G') behavior. A plot of G' vs G″ distinctly showed the gradual transition of the blend. Shear stress (τ)-shear rate ([Formula: see text]) data fitted well the Herschel-Bulkley model. The G/D blend exhibited shear thinning behavior with flow behavior index less than unity. The Cox-Merz rule did not fit well for the complex shear viscosity (η*) and apparent viscosity (η) of the blend.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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