Rheological properties of food gums as related to their water binding capacity and to soy protein interaction

Water binding capacity and hydration time of several food gums were measured by the Baumann method. Xanthan gum was by far the best water binder (232 mL/g) followed by guar gum (40 mL/g) and sodium alginate (25 mL/g). Propylene glycol alginate and locust bean gum (LBG) were the poorest water binders...

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Autores principales: Sanchez, Virginia E., Pilosof, Ana María Renata
Publicado: 1995
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v28_n4_p380_Sanchez
http://hdl.handle.net/20.500.12110/paper_00236438_v28_n4_p380_Sanchez
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling paper:paper_00236438_v28_n4_p380_Sanchez2023-06-08T14:51:36Z Rheological properties of food gums as related to their water binding capacity and to soy protein interaction Sanchez, Virginia E. Pilosof, Ana María Renata Water binding capacity and hydration time of several food gums were measured by the Baumann method. Xanthan gum was by far the best water binder (232 mL/g) followed by guar gum (40 mL/g) and sodium alginate (25 mL/g). Propylene glycol alginate and locust bean gum (LBG) were the poorest water binders (15 and 11.6 mUg). Hydration time ranged from 50 min for sodium alginate to 3500 min for guar gum. A good correlation was obtained between the consistency coefficient of gum dispersion and the imbibed water fraction calculated from Baumann measurements. Soy protein (20 g/kg) showed synergism with xanthan and guar gum (1.5 or 3 g/kg) as shown by the increase of the consistency coefficients of mixed systems over the expected values from 81 to 139%. For the xanthan gum and soy protein systems, yield stress was greatly enhanced too. The interaction between locust bean gum and soy protein changed from antagonism at 20 g/kg soy protein and 1 g/kg LBG to synergism for 1.5 and 3 g/kg gum concentration. When soy protein interacted with a blend (1:1) of xanthan and guar, the synergistic increase in the consistency coefficient and yield stress was also apparent. However, soy protein showed an antagonistic interaction with the blend xanthan/LBG (2 g/kg) as it decreased gel properties of the system. © 1995. Fil:Sánchez, V.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1995 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v28_n4_p380_Sanchez http://hdl.handle.net/20.500.12110/paper_00236438_v28_n4_p380_Sanchez
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Water binding capacity and hydration time of several food gums were measured by the Baumann method. Xanthan gum was by far the best water binder (232 mL/g) followed by guar gum (40 mL/g) and sodium alginate (25 mL/g). Propylene glycol alginate and locust bean gum (LBG) were the poorest water binders (15 and 11.6 mUg). Hydration time ranged from 50 min for sodium alginate to 3500 min for guar gum. A good correlation was obtained between the consistency coefficient of gum dispersion and the imbibed water fraction calculated from Baumann measurements. Soy protein (20 g/kg) showed synergism with xanthan and guar gum (1.5 or 3 g/kg) as shown by the increase of the consistency coefficients of mixed systems over the expected values from 81 to 139%. For the xanthan gum and soy protein systems, yield stress was greatly enhanced too. The interaction between locust bean gum and soy protein changed from antagonism at 20 g/kg soy protein and 1 g/kg LBG to synergism for 1.5 and 3 g/kg gum concentration. When soy protein interacted with a blend (1:1) of xanthan and guar, the synergistic increase in the consistency coefficient and yield stress was also apparent. However, soy protein showed an antagonistic interaction with the blend xanthan/LBG (2 g/kg) as it decreased gel properties of the system. © 1995.
author Sanchez, Virginia E.
Pilosof, Ana María Renata
spellingShingle Sanchez, Virginia E.
Pilosof, Ana María Renata
Rheological properties of food gums as related to their water binding capacity and to soy protein interaction
author_facet Sanchez, Virginia E.
Pilosof, Ana María Renata
author_sort Sanchez, Virginia E.
title Rheological properties of food gums as related to their water binding capacity and to soy protein interaction
title_short Rheological properties of food gums as related to their water binding capacity and to soy protein interaction
title_full Rheological properties of food gums as related to their water binding capacity and to soy protein interaction
title_fullStr Rheological properties of food gums as related to their water binding capacity and to soy protein interaction
title_full_unstemmed Rheological properties of food gums as related to their water binding capacity and to soy protein interaction
title_sort rheological properties of food gums as related to their water binding capacity and to soy protein interaction
publishDate 1995
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v28_n4_p380_Sanchez
http://hdl.handle.net/20.500.12110/paper_00236438_v28_n4_p380_Sanchez
work_keys_str_mv AT sanchezvirginiae rheologicalpropertiesoffoodgumsasrelatedtotheirwaterbindingcapacityandtosoyproteininteraction
AT pilosofanamariarenata rheologicalpropertiesoffoodgumsasrelatedtotheirwaterbindingcapacityandtosoyproteininteraction
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