Literature DB >> 25892789

Oscillatory and steady shear rheology of gellan/dextran blends.

Nurul Hawa Ahmad1, Jasim Ahmed2, Dzulkifly M Hashim3, Yazid Abdul Manap4, Shuhaimi Mustafa5.   

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.

Entities:  

Keywords:  Complex viscosity; Cox–Merz rule; Dextran; Gellan; Herschel-Bulkley; Oscillatory rheology

Year:  2014        PMID: 25892789      PMCID: PMC4397348          DOI: 10.1007/s13197-014-1330-x

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN: 0022-1155            Impact factor:   2.701


  3 in total

1.  Improvement in production and quality of gellan gum by Sphingomonas paucimobilis under high dissolved oxygen tension levels.

Authors:  R M Banik; A Santhiagu
Journal:  Biotechnol Lett       Date:  2006-07-04       Impact factor: 2.461

Review 2.  An insight into the emerging exopolysaccharide gellan gum as a novel polymer.

Authors:  Vipul D Prajapati; Girish K Jani; Bhumi S Zala; Tohra A Khutliwala
Journal:  Carbohydr Polym       Date:  2013-01-21       Impact factor: 9.381

3.  Dextran and gelatin based photocrosslinkable tissue adhesive.

Authors:  Tao Wang; Jun Nie; Dongzhi Yang
Journal:  Carbohydr Polym       Date:  2012-07-11       Impact factor: 9.381

  3 in total
  2 in total

1.  Characterization of nutritional and functional properties of "Blanco Sinaloa" chickpea (Cicer arietinum L.) variety, and study of the rheological behavior of hummus pastes.

Authors:  A H Martínez-Preciado; J A Ponce-Simental; A L Schorno; M L Contreras-Pacheco; C R Michel; K G Rivera-Ortiz; J F A Soltero
Journal:  J Food Sci Technol       Date:  2019-12-14       Impact factor: 2.701

2.  Flow Behavior Prior to Crosslinking: The Need for Precursor Rheology for Placement of Hydrogels in Medical Applications and for 3D Bioprinting.

Authors:  Jakob M Townsend; Emily C Beck; Stevin H Gehrke; Cory J Berkland; Michael S Detamore
Journal:  Prog Polym Sci       Date:  2019-01-17       Impact factor: 29.190

  2 in total

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