Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition
Abstract: The viscosity of trehalose and sucrose solutions was measured and compared as well as the effect of adding guar gum. Viscosity measurements of trehalose and sucrose solutions were performed in the range 20e45 g/100 g; 0.1 g guar gum/100 g was added in mixed systems. Viscosity of trehalose...
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| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2022
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/14992 |
| Aporte de: |
| Sumario: | Abstract: The viscosity of trehalose and sucrose solutions was measured and compared as well as the effect of adding guar gum. Viscosity measurements of trehalose and sucrose solutions were performed in the
range 20e45 g/100 g; 0.1 g guar gum/100 g was added in mixed systems. Viscosity of trehalose or
sucrose solutions was measured at 20, 27 and 34 C. Trehalose solutions had always a higher viscosity
than sucrose, with the biggest difference (p < 0.001) in the range 30-45 g/100 g. Addition of guar gum
revealed a synergistic effect with both disaccharides, particularly for trehalose. Viscosity dependence on
temperature was also analyzed by calculating activation energies for all systems studied. |
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