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한국식품과학회지
→ 한국식품과학회지2019 ; 51(4): 330-335
Rheological properties of arabinogalactan solutions isolated from the legumes
콩류 아라비노갈락탄 용액의 유변학적 성질
Kyeong Yee Kim1 and Choon Young Kim2
1Department of Biochemical Engineering, Seoil University, 2Department of Food and Nutrition, Yeungnam University
김경이1·김춘영2,*
1서일대학교 생명화공학과, 2영남대학교 식품영양학과
ABSTRACT
The aim of this study was to investigate the rheological properties of arabinogalactans (AGs) solution isolated from moth bean (MB), navy bean (NB), and soybean (SB) including monosaccharide compositions, intrinsic viscosity, steady shear and dynamic shear rheological properties. The major monosaccharides in MB, NB, and SB were arabinose (64.8, 51.4, and 42.6%) and galactose (13.4, 19.6, and 46.2%). The yield stresses for 5% (w/v) NB and 2.5% (w/v) SB solutions were assessed as 2.10 Pa and 1.98 Pa, respectively, but in case of MB solution, it was observed to be negligible. While 5% MB solution showed rheopectic property, 5% NB and SB solutions showed thixotropic properties. As a result of frequency sweep experiment, the G’ values in 2.5% MB and NB were larger than the G” value showed but 2.5% SB exhibited G” value greater than G’. These results would be useful for future application as a food additive in the food industry.
KEYWORD
rheological property, arabinogalactans, moth bean, navy bean, soybean
한국식품과학회지 2019 Aug; 51(4): 330 - 335
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