Title of article :
Rheological interaction of sage seed gum with xanthan in dilute solution
Author/Authors :
Razavi, S. M. A. ferdowsi university of mashhad - Food Hydrocolloids Research Center - Department of Food Science and Technology, مشهد, ايران , HasanAbadi, M. Islamic Azad University-Qochan branch - Department of Food Science and Technology, ايران , Ghadiri, Gh. R. ferdowsi university of mashhad - Food Hydrocolloids Research Center - Department of Food Science and Technology, مشهد, ايران , Salehi, E. A. Islamic Azad University-Qochan branch - Department of Food Science and Technology, ايران
Abstract :
Polysaccharide-polysaccharide interactions are attractive in the food, polymer and pharmaceutical systems because they may impart novel or improved functional properties to products and reduce costs. In this work, the rheological interaction of sage seed gum (SSG) as a novel hydrocolloid with xanthan gum (XG) was studied in the dilute region. The intrinsic viscosity of the XG-SSG mixture at five blending ratios (100:0, 75:25, 50:50, 25:75, 0:100) and three temperatures (25, 40 55°C) was determined. Antagonistic interaction between sage seed gum and xanthan gum was occurred at 25°C and 40°C, while synergistic interaction was observed for all XG-SSG blends at 55°C.
Keywords :
Hydrocolloid , Sage seed gum , Viscosity , Xanthan
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
