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• W3048937035 abstract "Commercial Tara gum from three sources was purified by precipitation with isopropanol and evaluated on the structural, physicochemical and rheological properties. FT–IR and NMR techniques were used to determine the molecule structure and monosaccharide composition of Tara gum. The physicochemical properties were determined by intrinsic viscosity measurement using capillary viscosimetry and the rheological properties were determined by rotational viscosimetry. The monosaccharide composition of Tara gum galactomannans showed strong influence of their origin, with a mannose/galactose (Man/Gal) ratio varying between 1.54 and 1.85. Intrinsic viscosity of Tara gum in aqueous solution was influenced by its origin and temperature, and it was well correlated to the sigmoidal model. Hydrochloric acid was found to influence intrinsic viscosity below pH 2, however, combined with temperature treatment (80 ∘ C), this limit was increased to pH 4. The rheological behavior at diluted concentrations resulted in shear thickening fluid, with an exponential increase of the consistency coefficient with concentration. Apparent viscosity of semi-diluted and concentrated Tara gum aqueous solutions were modeled by the Cross equation, where zero shear viscosity was influenced by gum concentration and temperature, with different activation energies. • Monosaccharide composition of Tara gum is influenced by the origin. • Physicochemical and rheological properties of Tara gum depend on the origin. • Critical concentrations identify diluted, semi-diluted and concentrated ranges. • Tara gum aqueous solution shows stability under the influence of acidic condition. • Molecular structure is degraded by heating in acid medium (pH < 3)." @default.
• W3048937035 created "2020-08-18" @default.
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• W3048937035 date "2021-02-01" @default.
• W3048937035 modified "2023-10-18" @default.
• W3048937035 title "Physicochemical and rheological properties of aqueous Tara gum solutions" @default.
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• W3048937035 doi "https://doi.org/10.1016/j.foodhyd.2020.106195" @default.
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