Synthesis of carboxymethyl flaxseed gum and study of nonlinear rheological properties of its solutions

Niu, J, Li, D, Wang, L, Adhikari, B and Chen, X 2018, 'Synthesis of carboxymethyl flaxseed gum and study of nonlinear rheological properties of its solutions', International Journal of Food Engineering, vol. 14, no. 1, pp. 1-12.


Document type: Journal Article
Collection: Journal Articles

Title Synthesis of carboxymethyl flaxseed gum and study of nonlinear rheological properties of its solutions
Author(s) Niu, J
Li, D
Wang, L
Adhikari, B
Chen, X
Year 2018
Journal name International Journal of Food Engineering
Volume number 14
Issue number 1
Start page 1
End page 12
Total pages 12
Publisher Walter de Gruyter
Abstract Flaxseed gum (FG) was carboxymethylated by reacting it with monochloroacetic acid (MCA). The effects of concentrations of NaOH and MCA, reaction temperature and reaction time, on the degree of substitution (DS) were investigated. Reaction between the FG and MCA at NaOH and MCA concentrations of 0.06 g/mL and 0.08 g/mL, respectively, at 70 °C for 60 min produced carboxymethyl flaxseed gum (CMFG) with a DS of 0.969. Carboxymethylation of FG increased its solubility and light transmittance in water. The nonlinear rheological properties of CMFG solutions were studied using large amplitude oscillatory shear (LAOS) tests, Fourier transform (FT) rheology and Chebyshev stress decomposition methods. The different nonlinear rheological behaviors observed were related to the microstructures of the CMFG solutions as a function of concentration and DS.
Subject Food Sciences not elsewhere classified
Keyword(s) carboxymethyl flaxseed gum
Chebyshev stress decomposition
Fourier transform rheology
LAOS test
nonlinear rheological properties
DOI - identifier 10.1515/ijfe-2017-0185
Copyright notice © 2018 Walter de Gruyter GmbH, Berlin/Boston.
ISSN 1556-3758
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