Changes of Dynamic Viscoelastic Properties of Tamarind Gum Aqueous Solutions


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Tamarind gum was obtained from the seeds of Tamarindus indica. It was rich in polysaccharide (79.96%) and protein (13.46%) contents. In this work, the dynamic viscoelastic properties of tamarind gum aqueous solutions were investigated with a Haake Rheometer RS75 as a function of gum concentration and temperature. Four types of sample solution systems: a dilute solution, a concentrated solution, a weak gelled system, and a gelled like system were observed. The effect of concentration showed that the typical shape of the mechanical spectra for the dilute solution occurred for 2.30 wt% and the gelled like behaviour arose for the higher concentration (≥7.05 wt%) as measured at 25°C. While the effect of temperature on the dynamic viscoelastic properties of tamarind gum solution (6.91wt%) showed that the gum solution behaved the weak gelled system (25°C) and subsequently gelled like system (≥30°C).



Advanced Materials Research (Volumes 239-242)

Edited by:

Zhong Cao, Xueqiang Cao, Lixian Sun, Yinghe He




W. Sittikijyothin, "Changes of Dynamic Viscoelastic Properties of Tamarind Gum Aqueous Solutions", Advanced Materials Research, Vols. 239-242, pp. 477-480, 2011

Online since:

May 2011




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