| Food & Ingredients | | | Educ. Serv. | | | Tech Serv. | | | Market Serv. | | | E-Commerce Serv. |
|---|
| Garcia-Ochoa, F. and J.A. Casas. 1992. Viscosity of locust bean (Ceratonia siliqua) gum solutions. Journal Science Food and Agriculture 59: 97-100. | to Top |
Abstract Viscosity of locust bean (Ceratonia siliqua L) gum solutions has been studied. Shear rate, gum concentration and measuring and solubiliisation temperatures were varied and the corresponding influences analysed. The gum solutions showed pseudoplastic behaviour. Apparent viscosity decreased with increasing measuring temperture. A maximum in the viscosity with increasing solubilization temperature was observed, and it was assumed that this behaviour was related to differences in the moecular weight of the molecules dissolving at various temperatures, which produced a different galactose/mannose ratio in the solution. This effect was checked by a solubilisation study.
Updated: Thursday, September 6, 2007.
OSU Disclaimer.