Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Carbohydr Polym. 2012 Sep 1;90(1):452-61. doi: 10.1016/j.carbpol.2012.05.065. Epub 2012 May 27.
The aim of the present study was to investigate the effects of different purification and drying methods on the viscoelastic behaviour and rheological properties of durian seed gum. The results indicated that the purified gum A (using isopropanol and ethanol) and D (using hydrochloric acid and ethanol) showed the highest and lowest viscosity, respectively. Four drying techniques included oven drying (105 °C), freeze drying, spray drying and vacuum oven drying. In the present work, all purified gums exhibited more elastic (gel-like) behaviour than the viscous (liquid-like) behaviour (G″<G'). The current study revealed that all drying methods led to significantly diminish the elastic (G') and viscous modulus (G″) of durian seed gum. The freeze-dried gum and oven-dried (105 °C) gum exhibited the highest and lowest viscous modulus (G″), respectively.
本研究旨在探讨不同的纯化和干燥方法对榴莲籽胶黏弹性行为和流变性能的影响。结果表明，纯化胶 A（使用异丙醇和乙醇）和 D（使用盐酸和乙醇）分别具有最高和最低的黏度。四种干燥技术包括烘箱干燥（105°C）、冷冻干燥、喷雾干燥和真空烘箱干燥。在本工作中，所有纯化胶均表现出比粘性（液体状）行为更强的弹性（凝胶状）行为（G″<G'）。本研究表明，所有干燥方法都会显著降低榴莲籽胶的弹性（G'）和黏性模量（G″）。冷冻干燥胶和 105°C 烘箱干燥胶分别表现出最高和最低的黏性模量（G″）。
