Large amplitude oscillatory shear behavior and gelation procedure of high and low acyl gellan gum in aqueous solution. (1st November 2018)

• Record Type: Journal Article
• Authors: Tong, Kefeng; Xiao, Guoping; Cheng, Weifeng; Chen, Jing; Sun, Peiwen
• Is Part Of: Carbohydrate polymers. Volume 199(2018)
• Page Start: 397
• Page End: 405
• Publication Date: 2018-11-01
• Subjects: Gellan gum -- LAOS -- Lissajous curves -- Chebyshev coefficients -- Gelation; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2018.07.043
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: Rheological properties of gellan gels were studied by LAOS technique. Gelation of gellan solution was investigated by temperature sweep measurements. Lissajous curves provided visual descriptions for viscoelastic property. Chebyshev coefficients gave quantitative information of viscoelastic property. Structural distinction of gellan gums was confirmed by rheological technique. Abstract: The rheological properties of gellan fluid gels were investigated using large amplitude oscillatory shear (LAOS) technique in both linear and non-linear viscoelastic regimes, with consideration of high acyl (HA)/low acyl (LA) gellan ratio and Ca 2+ concentration. The Lissajous curves and Chebyshev coefficients were used to analyze the LAOS data and successfully provided visual and quantitative representation of microstructural differences between HA and LA gellan gum, respectively. Temperature sweep measurements were performed to monitor the gelation procedure of gellan gum solution. The results show that HA gellan gum forms softer but more stable gels than LA gellan gum, especially at high temperature. And a synergistic interaction between HA and LA gellan gum may exist in the presence of abundant Ca 2+ ions. The abovementioned study can allow a better understanding of structural characteristic of gellan gum and provide a practical approach to rheological assessment that facilitates the processing and diversified application of mixed gellan gum.