Ve. Sanchez et al., RHEOLOGICAL PROPERTIES OF FOOD GUMS AS RELATED TO THEIR WATER BINDING-CAPACITY AND TO SOY PROTEIN-INTERACTION, Lebensmittel-Wissenschaft + Technologie, 28(4), 1995, pp. 380-385
Water binding capacity and hydration time of several food gums were me
asured by the Baumann method. Xanthan gum was by far the best water bi
nder (232 mL/g) followed by guar grim (40 mL/g) and sodium alginate (2
5 mL/g). Propylene glycol alginate and locust bean grim (LEG) were the
poorest water binders (15 and 11.6 mL/g). Hydration time ranged from
50 min for sodium alginate to 3500 min for guar gum. A good correlatio
n was obtained between the consistency coefficient of gum dispersion a
nd the imbibed water fraction calculated from Baumann measurements Soy
protein (20 g/kg) showed synergism with xanthan and guar gum (1.5 or
3 g/kg) as shown by the increase of the consistency coefficients of mi
red systems over the expected values from 81 to 139%. For the xanthan
grim and soy protein systems, yield stress was greatly enhanced too. T
he interaction between locust bean gum and soy protein changed from an
tagonism at 20 g/kg soy protein and 1 g/kg LBG to synergism for 1.5 an
d 3 g/kg gum concentration. When soy protein interacted with a blend (
1:1) of xanthan and guar, the synergistic increase in the consistency
coefficient and yield stress was also apparent. However, soy protein s
howed an antagonistic interaction with the blend xanthan/LBG (2 g/kg)
as it decreased gel properties of the system. (C) 1995 Academic Press
Limited