Skip to main content

Research Repository

Advanced Search

Instrumental characterization of xanthan gum and scleroglucan solutions: Comparison of rotational rheometry, capillary breakup extensional rheometry and soft-contact tribology

Li, Xinxin; Harding, Stephen E.; Wolf, Bettina; Yakubov, Gleb E.

Instrumental characterization of xanthan gum and scleroglucan solutions: Comparison of rotational rheometry, capillary breakup extensional rheometry and soft-contact tribology Thumbnail


Authors

Xinxin Li

Profile Image

STEPHEN HARDING STEVE.HARDING@NOTTINGHAM.AC.UK
Professor of Applied Biochemistry

Bettina Wolf



Abstract

Xanthan gum and scleroglucan, two rod-like polysaccharide hydrocolloids, are compared using a wide range of instrumental techniques and methods: steady shear flow, small amplitude oscillatory shear, first normal stress difference, capillary break-up and soft-contact tribology. The aqueous solutions of these two hydrocolloids with similar flow and viscoelastic profile show marked differences in capillary break-up time and apparent extensional viscosity. This result correlates with differences in first normal stress difference and, to a lesser extent, Stribeck curve behaviour. Formulating the hydrocolloids in concentrated sucrose solution (40 wt%) shifts relaxation profiles to longer times which greatly diminishes differences in rheological and lubrication behaviour. With exception of capillary break-up tests, no other methods showed statistically significant differences between the polysaccharides dissolved in the viscosified matrix. The toolbox of techniques is also applied to probe interactions of xanthan gum and scleroglucan with human whole saliva and bovine submaxillary mucin. We report no specific interactions between either hydrocolloid and salivary proteins and suggest that any cumulative effects must stem from specific sets of linear and non-linear rheological properties of saliva/hydrocolloid mixtures.

Citation

Li, X., Harding, S. E., Wolf, B., & Yakubov, G. E. (2022). Instrumental characterization of xanthan gum and scleroglucan solutions: Comparison of rotational rheometry, capillary breakup extensional rheometry and soft-contact tribology. Food Hydrocolloids, 130, Article 107681. https://doi.org/10.1016/j.foodhyd.2022.107681

Journal Article Type Article
Acceptance Date Mar 23, 2022
Online Publication Date Apr 7, 2022
Publication Date Sep 1, 2022
Deposit Date Apr 11, 2022
Publicly Available Date Apr 14, 2022
Journal Food Hydrocolloids
Print ISSN 0268-005X
Publisher Elsevier BV
Peer Reviewed Peer Reviewed
Volume 130
Article Number 107681
DOI https://doi.org/10.1016/j.foodhyd.2022.107681
Keywords General Chemical Engineering; General Chemistry; Food Science
Public URL https://nottingham-repository.worktribe.com/output/7715545
Publisher URL https://www.sciencedirect.com/science/article/pii/S0268005X22002016?via%3Dihub

Files




You might also like



Downloadable Citations