Hydrocolloid clustering based on their rheological properties

Alghooneh, A, Razavi, S and Kasapis, S 2018, 'Hydrocolloid clustering based on their rheological properties', Journal of Texture Studies, vol. 49, no. 6, pp. 619-638.

Document type: Journal Article
Collection: Journal Articles

Title Hydrocolloid clustering based on their rheological properties
Author(s) Alghooneh, A
Razavi, S
Kasapis, S
Year 2018
Journal name Journal of Texture Studies
Volume number 49
Issue number 6
Start page 619
End page 638
Total pages 20
Publisher Wiley-Blackwell Publishing, Inc.
Abstract In this study, we proposed an objective classification of seven commercial hydrocolloids and four novel hydrocolloids. Total of 74 rheological parameters was generated by steady (flow behavior, hysteresis loop, single shear decay, in‐shear structural recovery experiments), dynamic (strain sweep and frequency sweep tests), and transient (creep/recovery and stress relaxation) shear measurements. Subsequently, the parameters were classified into seven categories with more than 60% similarity indexes in each group using agglomerative hierarchical clustering based on those properties related to the number of linkage, strength of linkage, distance of linkage, rupture and flow, rate of destruction, the extent of destruction, and the state of destructured samples in the absence of flow field. Fuzzy c‐means classifier used to extract patterns for each class. Our results correspond to four different classes; κ‐carrageenan and agar gum were categorized in the first class, high methoxyl pectin, xanthan, sage seed gum and basil seed gum in the second class, alginate gum and Balangu‐Shirazi seed gum in the third class, and guar gum, cress seed gum and carboxymethyl cellulose in the fourth class. Using this classification technique, complete rheological patterns can be extracted for each class. This classification provides a map for other researchers to rationally design the best test type which could describe adequately different properties of materials and avoid experiments with a similar type of parameters. The main reason for the frequent use of hydrocolloids in various industries is their ability to modify the rheology. A lot of works have been done to study the rheological behavior of many hydrocolloids in model and food systems. As there is still demand for new sources of hydrocolloids with more specific functionality in foods, probing the similarities among commercial and emerging hydrocolloids could help us to rationally design structural features in different formulation
Subject Food Chemistry and Molecular Gastronomy (excl. Wine)
Keyword(s) biopolymer
dynamic shear
steady shear
transient shear
DOI - identifier 10.1111/jtxs.12368
Copyright notice © 2018 Wiley Periodicals, Inc.
ISSN 0022-4901
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