Abstract:
The rheological properties of food gum solutions (carrageenan, agar, high methoxyl pectin, sodium alginate, xanthan and guar gums) after high pressure treat were investigated. After the treatment, the viscosity of the solutions changes very differently. The viscosity of carrageenan and agar solutions increases, that of high methoxyl pectin, sodium alginate and guar gum solutions dose not change very much, and that of xanthan gum solutions decreases. Experimental results show that the storage moduli (G) of carrageenan and agar solutions became smaller and their G are smaller than their G after the treatment. The loss tangents (tan =G/G) of high methoxyl pectin, sodium alginate and guar gum solutions after the treatment are almost the same as that before the treatment. All the results above indicate that the pressure effects on the solutions depend on gum structures. The possible reasons were discussed in the paper.
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