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Modelling the gelling behaviour of linseed polysaccharide: effect of salts and pH.

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Title Modelling the gelling behaviour of linseed polysaccharide: effect of salts and pH.
 
Creator Susheelamma, N. S.
Chand, N.
Rajalakshmi, D.
 
Subject 28 Polysaccharide Chemistry
 
Description The rheological properties of linseed polysaccharide gels in the presence of
citric acid, calcium and magnesium carbonates were studied using a factorial
design and the Herschel-Bulkley model. The yield stress and consistency index
increased with the concentration of calcium and magnesium ions, while the flow
behaviour index decreased, imparting stability to the gel. With citric acid, ac, and
k reached a maxima and then decreased, while n increased after an initial dip.
The effect of pH (3.4-9.3), sucrose (45-55%), and polysaccharide (0.6-0.8%)
on rheological constants were modelled using polynomials where up to fifth power
of pH was required. Ln(o-,), ln(k), and n were fitted to the standardised (normalised)
forms of pH, In (sucrose) and In (polysaccharide) with multiple correlations
of 0.95, 0.97 and 0.98, respectively. The two optima (with pH) were computed
using Nelder and Mead's flexible polyhedral search method. Both required
55 % sucrose and 0.8% polysaccharide with pH of 4.3 and 7.3, respectively. The
models at the two optima are discussed through 3-D graphs. The technological
implications of the dual optima have been indicated. This is, probably, the first
report where two optima, with pH, have been observed for a gel forming
polysaccharide.
 
Date 1994
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/4655/1/Journal_of_Texture_Studies_1994_25_437-454.pdf
Susheelamma, N. S. and Chand, N. and Rajalakshmi, D. (1994) Modelling the gelling behaviour of linseed polysaccharide: effect of salts and pH. Journal of Texture Studies, 25 (4). 437-454, 18 ref..