The structural characteristics and rheological properties of Lebanese locust bean gum - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Journal of Food Engineering Année : 2014

The structural characteristics and rheological properties of Lebanese locust bean gum

Amira Haddarah
  • Fonction : Auteur
  • PersonId : 776912
  • IdRef : 178173819
Ali Bassal
  • Fonction : Auteur
Ali Ismail
  • Fonction : Auteur
  • PersonId : 776913
  • IdRef : 181038366
Claire Gaiani
Irina Ioannou

Résumé

To characterize and study the rheological behavior of Lebanese locust bean gum (LBG), nine Lebanese carob varieties, including a wild type, were randomly collected from various sites and different altitudes of the Lebanese territories. After an extraction and purification ((p)LBG) step, the obtained locust bean gum was submitted to several physic-chemicals (size distribution, charge and macromolecular weight) and rheological characterization in a wide range of temperature (25-55 degrees C). The obtained results showed that the gum yield (40-60%), the charge (-2.67 to -12.95), the size (56.37-92.23 nm), the weight-average molecular weight (535-826 kDa) and intrinsic viscosity [eta](7.25-10.76 dl/g) vary significantly depending upon the variety and the geographical localization. However, principal component analysis (PCA) indicated that the size and molecular weight are the most distinctive variables. The rheological investigation indicated that (p)LBG exhibit Newtonian flow behavior at a concentration less or equal to 0.1% (w/v) and shear-thinning behavior for higher concentrations (0.5-2%). The effect of temperature on flow behavior was well fitted by Ostwald-de Waele model (power law model) and the flow behavior index (n) was less than 1 for all studied varieties; which means that LBGs had a pseudo-plastic flow. The all new knowledge obtained in this study on the Lebanese locust bean gum will open to these interesting macromolecules new niches in food and cosmetics applications.
Fichier non déposé

Dates et versions

hal-01273445 , version 1 (12-02-2016)

Identifiants

Citer

Amira Haddarah, Ali Bassal, Ali Ismail, Claire Gaiani, Irina Ioannou, et al.. The structural characteristics and rheological properties of Lebanese locust bean gum. Journal of Food Engineering, 2014, 120, pp.204-214. ⟨10.1016/j.jfoodeng.2013.07.026⟩. ⟨hal-01273445⟩
101 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More