Rheological Aspects of the Intermolecular Interaction between Xanthan and Locust Bean Gum in Aqueous Media
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概要
- 論文の詳細を見る
Non-Newtonian behavior and dynamic viscoelasticity of a series of aqueous mixed solutions of xanthan and locust bean gum were measured using a rheogoniometer, and the rheological properties were analysed. A gelation occurred in the mixture at the concentration of 0.2% total gums at room temperature. The flow curves of the mixture solutions showed a yield value and approximated to plastic behavior at 50°C. The maximum dynamic modulus was obtained when the mixing ratio of xanthan to locust bean gum was 1:2, while comparable high moduli were also obtained in the mixing ratio of 1:3 or 1:4. A mixture of deacetylated xanthan and locust bean gum showed the highest dynamic modulus, about two times that of the mixture of native or Na-form xanthan. The dynamic modulus of the mixtures decreased rapidly with increasing temperature. In contrast, the dynamic viscosity was scarcely changed during increasing temperature in the mixing ratio of 2:1. The dynamic modulus was decreased by addition of urea (4.0M), NaCl (0.1%) and MgCl2. We concluded that the intermolecular interaction between xanthan and locust bean gum might occur between the side chains of the former and backbone of the latter, as in a lock-and-key effect.
- 社団法人 日本農芸化学会の論文
著者
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Tako Masakuni
Department Of Agricultural Chemistry College Of Agriculture University Of The Ryukyus
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Nakamura Sanehisa
Department Of Agricultural Chemistry College Of Agriculture University Of The Ryukyus
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NAKAMURA Sanehisa
Department of Agricultural Chemistry, Faculty of Agriculture, University of the Ryukyus
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ASATO Atsushi
Department of Agricultural Chemistry, Faculty of Agriculture, University of the Ryukyus
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TAKO Masakuni
Department of Agricultural Chemistry, Faculty of Agriculture, University of the Ryukyus
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