Yoon Sung-Jin, Lee Youngseung, Yoo Byoungseung
Department of Food Science and Biotechnology, Dongguk University-Seoul, Gyeonggi 10326, Korea.
Department of Food Science and Nutrition, Dankook University, Chungnam 31116, Korea.
Prev Nutr Food Sci. 2016 Dec;21(4):367-372. doi: 10.3746/pnf.2016.21.4.367. Epub 2016 Dec 31.
To understand the effects of adding different gums (guar, xanthan, and locust bean gums) on naked barley flour (NBF), the rheological and pasting properties of NBF-gum mixtures were measured at different gum concentrations (0, 0.3, and 0.6% w/w). Steady shear rheological properties were determined by rheological parameters for power law and Casson models. All samples showed a clear trend of shear-thinning behavior (n=0.16~0.48) and had a non-Newtonian nature with yield stress. Consistency index, apparent viscosity, and yield stress values increased with an increase in gum concentration. Storage modulus values were more predominant than loss modulus values with all concentrations of gums. There is a more pronounced synergistic effect of elastic properties of NBF in the presence of xanthan gum. Rapid visco analyser pasting properties showed that the addition of gums resulted in a significant increase in the peak, breakdown, setback, and final viscosities, whereas the pasting temperature decreased.
为了解添加不同胶（瓜尔豆胶、黄原胶和刺槐豆胶）对裸大麦粉（NBF）的影响，在不同胶浓度（0、0.3和0.6% w/w）下测量了NBF-胶混合物的流变学和糊化特性。通过幂律模型和卡森模型的流变学参数测定稳态剪切流变特性。所有样品均呈现出明显的剪切变稀行为趋势（n = 0.16~0.48），并且具有带屈服应力的非牛顿性质。稠度指数、表观粘度和屈服应力值随胶浓度的增加而增加。在所有胶浓度下，储能模量值比损耗模量值更占主导。在黄原胶存在的情况下，NBF的弹性特性具有更显著的协同效应。快速粘度分析仪糊化特性表明，添加胶导致峰值粘度、破损粘度、回生粘度和最终粘度显著增加，而糊化温度降低。
