Influence of temperature, pH and salts on rheological properties of bitter almond gum

Hosseini, Ebrahim; Mozafari, Hamid Reza; Hojjatoleslamy, Mohammad; Rousta, Esmat

doi:10.1590/1678-457x.18116

Cited by 31 publications

(11 citation statements)

References 39 publications

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“…1). Thus, the decrease in viscosity could be attributed to a lower repulsion between SFG compounds (Hosseini, Reza, Mozafari, Hojjatoleslamy, & Rousta, 2017).…”

Section: Flow Curves Analysismentioning

confidence: 99%

Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum

Vieira

Mantovani

Raposo

et al. 2019

Carbohydrate Polymers

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Soluble flaxseed gum (SFG) extracted at different temperatures (25, 40, and 60°C) was analyzed in relation to the yield, polysaccharides and phenolics composition, surface charge, color, and rheological properties. The yield of SFG extract increased as the extraction temperature increased. The SFG xylan was the main component regardless the extraction temperature, but a reduction of substituents on the xylose chain was observed when increasing the extraction temperature. The phenolic compounds were also affected by the extraction temperature, influencing the antioxidant capacity of the gum. For all the extraction temperatures, SFG aqueous solutions showed a shear time-independent and shear-thinning behavior. Furthermore, oscillatory measurements showed a prevailing viscous character, but the decrease of the extraction temperature resulted in an increase of both G' and G". Therefore, SFG extracted at low extraction temperatures showed higher viscous and elastic properties, while high extraction temperatures increased the antioxidant activity. Vaisey-Genser, 2003). The SFG is composed by a neutral and an acidic fraction of polysaccharides and proteins (

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“…1). Thus, the decrease in viscosity could be attributed to a lower repulsion between SFG compounds (Hosseini, Reza, Mozafari, Hojjatoleslamy, & Rousta, 2017).…”

Section: Flow Curves Analysismentioning

confidence: 99%

Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum

Vieira

Mantovani

Raposo

et al. 2019

Carbohydrate Polymers

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“…On the other hand, the consistency coefficient (K) increased with increase in CMLBG concentration in each solution. Other mucilage 26 and gum 27 have been reported to exhibit similar properties. The consistency coefficient (K) is a rheological parameter that gives an idea of the viscosity of a material.…”

Section: Effect Of Cmlbg Concentration On Flowmentioning

confidence: 88%

Untitled

2020

IJPSR

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Rheological properties of carboxymethyl locust bean gum (CMLBG) solutions having different concentrations and solution pH were evaluated through steady shear and oscillatory measurements and were used to describe the erosion propensity of CMLBG coat of compression coated placebo tablets. CMLBG solutions, irrespective of concentration and solution pH, exhibited predominant viscous character as the viscous modulus (G")> elastic modulus (G') and phase angle (Tan δ) > 1. The viscous contribution was found to be influenced by both the CMLBG concentration and solution pH. An increase in CMLBG concentration increased the pseudo-plasticity and consistency coefficient and decreased the viscous contribution in all solution pH resulting in a decrease in erosion of CMLBG coat. The higher viscous character of CMLBG in buffer solution of pH 7.4 (Solution B) was responsible for higher erosion of the coat than in acid solution of pH 1.2 (Solution A). When the pH of acid solution of CMLBG was increased dynamically from 1.2 to 7.4, the viscous contribution decreased to some extent than that observed in Solution B leading to a decrease in coat erosion which was albeit more than in Solution A. Rheological parameters could be used as a tool to describe erosion of polysaccharide coated tablets.

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“…The comparison of the analytical velocity profiles Equation (10) and those performed with the LBM showed a relative error rate between both velocity profiles of less than 0.8%.…”

Section: Simulation Of Shear-thinning Fluids With the Lattice Boltzmamentioning

confidence: 94%

“…The steady state was reached after 90,000 steps of time. The validation of the LBM was performed using the analytical solution of the plane Poiseuille flow, in dimensionless form for a power fluid (10) In Equation 10, u is the average speed, A, B and C are constants related to the flow dimensions between two plates.…”

Section: Simulation Of Shear-thinning Fluids With the Lattice Boltzmamentioning

confidence: 99%

See 1 more Smart Citation

Simulation of Flamboyant Gums (Power Fluid) with the Lattice Boltzmann Method

Corzo‐Ríos¹,

Ortiz²,

Velázquez-Ortega³

2019

OJFD

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From results obtained in the rheological characterization of a 4% dispersion of flamboyant gum with the HaakeRT20 viscometer, for different conditions of pH = 3.0 and 9.0, temperature 5˚C, 25˚C and 45˚C, the data of the rheological behavior of the gum dispersions were fitted to the power law model. To understand and predict the behavior of this gum, a model of Lattice Boltzmann D2Q9 was developed for the behavior, in addition to simulations for the conditions handled in the experiments performed with the HaakeRT20 viscometer.

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Influence of temperature, pH and salts on rheological properties of bitter almond gum

Cited by 31 publications

References 39 publications

Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum

Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum

Untitled

Simulation of Flamboyant Gums (Power Fluid) with the Lattice Boltzmann Method

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