Influence of different purification and drying methods on rheological properties and viscoelastic behaviour of durian seed gum

2012 ◽  
Vol 90 (1) ◽  
pp. 452-461 ◽  
Author(s):  
Bahareh Tabatabaee Amid ◽  
Hamed Mirhosseini
2017 ◽  
Vol 69 (11-12) ◽  
pp. 1600356 ◽  
Author(s):  
Ali Reza Yousefi ◽  
Younes Zahedi ◽  
Seyed M. A. Razavi ◽  
Naser Ghasemian

2018 ◽  
Vol 11 (13) ◽  
pp. 174
Author(s):  
Nilsya Febrika Zebua ◽  
Effendy De Lux Putra ◽  
Urip Harahap ◽  
Jamaran Kaban

 Objective: This research is aimed to investigate that durian seed gum is potential as an excipient in topical drug delivery. Durian seed gum is isolated from low-cost source and usually discarded.Methods: A certain amount of durian seed gum was isolated and characterized by scanning electron microscopy energy dispersive X-ray (SEM-EDX) and infrared spectrophotometer. The isolation method is divided into centrifuge and heating method, and the results of both methods are compared in their ability to form a gel and their evaluation.Results: The infrared spectra of durian seed gum by centrifugal method indicate the presence of -OH, -COOH, -CH groups, and the addition of C=O and ester groups on the heating method, i.e., at wave number 1726.22 cm−1. SEM-EDX shows the form of hollow surface particles, and the elements contained are C, O, K, Cl, and Mg. Durian seed gum of both methods formed a gel with boiling water at a concentration of 5% giving transparent and non-flowing results.Conclusion: Durian seed gum by the heating method is a low-methoxyl pectin compound because it is extracted at an alkaline pH. Durian seed gum can form a gel and complete the gel evaluation requirements.


2003 ◽  
Vol 9 (1) ◽  
pp. 23-27 ◽  
Author(s):  
A. Salvador ◽  
T. Sanz ◽  
S. M. Fiszman

The contributions made by corn flour (0, 3 and 6%) and salt (0 and 5.5%) to the rheological properties of a commercial batter mix were studied. The properties of the wheat flour that are the base of the mix were studied first, then the corn flour, salt and other ingredients were added step by step. All the samples showed a shear-thinning behaviour. An increase in the consistency index was obtained when corn flour was present, while the presence of salt produced a remarkable decrease. No differences in viscoelastic behaviour were found when corn flour up to 6% was added, and the behaviour had a clear elastic component. The addition of salt produced a more viscous behaviour. An increase in the gelatinisation temperature of batters was observed in the formulations with salt.


Author(s):  
Xin Huang ◽  
Dong Li ◽  
Li-jun Wang ◽  
Benu Adhikari ◽  
Xiao Dong Chen

Abstract The effect of drying methods on the rheological properties (apparent viscosity, storage (G′) and loss (G″) moduli, creep behavior) of sugar beet pulp pectin (SBPP) was investigated using steady shear, frequency sweep, activation energy and creep-recovery tests. SBPP was extracted from sugar beet and dried using freeze (FD), hot air (HD), vacuum (VD) and spray (SD) drying methods. The HD sample showed highest apparent viscosity and the VD sample had the highest activation energy. The 1 % (w/v) samples had higher activation energy than 2 % (w/v) samples. The G′ and G″ versus angular frequency data followed the Power Law model reasonably well (R2 > 0.915). The FD sample deformed the most during the creep test.


Sign in / Sign up

Export Citation Format

Share Document