Rheological Characteristics of Gums from Gleditsia sinensis Lam. Seeds with different Shapes

doi:10.7506/spkx1002-6630-201017016

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (17): 68-72.doi: 10.7506/spkx1002-6630-201017016

• Basic Research • Previous Articles Next Articles

Rheological Characteristics of Gums from Gleditsia sinensis Lam. Seeds with different Shapes

JIAN Hong-lei1，ZHU Li-wei1，ZHANG Wei-ming2，JIANG Jian-xin1,*

1. College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China；
2. Nanjing Institute for Comprehensive Utilization of Wild Plants, Nanjing 210042, China

Received:2010-04-30 Online:2010-09-15 Published:2010-12-29
Contact: JIANG Jian-xin E-mail:jiangjx@bjfu.edu.cn

Abstract

Abstract:

The rheological properties of gums from Gleditsia sinensis Lam. seeds with different shapes were studied with Brookfield rheometer, at different levels of heating time, temperature, pH and salt (NaCl) and white sugar concentrations. The results showed that both the Gleditsia sinensis gums were a type of pseudoplastic fluid and the relationship between the detected shear rate and shear stress accorded with the Power-law model. The gum from round seeds was more viscous than that from flat seeds. It was found that the two gums achieved complete hydration by heating at 80 ℃ for 1 h. The viscosity of the fully hydrated gum solution decreased with increasing temperature. The Gleditsia sinensis gum solution was stable with pH values varying from 2 to 11. The viscosity of the gum solution decreased with increasing salt concentration, while slightly increased with increasing white sugar concentration. Salt had more obvious effect on the viscosity of round seed gum than that of flat seed gum.

Key words: Gleditsia sinensis gum, viscosity, rheological properties, pseudoplastic

CLC Number:

TQ 432.9

JIAN Hong-lei1，ZHU Li-wei1，ZHANG Wei-ming2，JIANG Jian-xin1,*. Rheological Characteristics of Gums from Gleditsia sinensis Lam. Seeds with different Shapes[J]. FOOD SCIENCE, 2010, 31(17): 68-72.

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Rheological Characteristics of Gums from Gleditsia sinensis Lam. Seeds with different Shapes

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