Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios

摘要

Herein, a robust scheme is defined to elaborate interaction behavior of biopolymers and the effect of temperature on it using dynamic rheological measurements. As a case study, sage seed gum-xanthan gum (SSG-XG) interaction at different ratios (1-0, 3-1, 1-1, 1-3, 0-1) and temperatures (10, 30, 50, 70, and 90 degrees C) were experimentally evaluated. SSG-XG of 3-1 showed the highest temperature tolerance of almost all rheological parameters and relaxation time in amplitude sweep and frequency sweep measurements, respectively. Higher elastic component and higher extent of temperature dependency of this parameter were observed with increasing SSG fraction. At high temperature, XG molecules in aqueous solution illustrated an ordered (helix) -disordered (coil) conformational transformation while SSG exhibited more rigidity at higher temperature. Only 3-1 and 1-1 SSG-XG at 50 degrees C showed synergistic interaction of A(a) (stiffness parameter) among all blends, which suggested the use of 3-1 SSG-XG blend in systems where enhanced structure at high temperature is desirable. (C) 2016 Wiley Periodicals, Inc.