| Literature DB >> 25892789 |
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