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Interactions with Xanthan Gum, Guar Gum, and Locust Bean Gum

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Interactions with Xanthan Gum, Guar Gum, and Locust Bean Gum CHARACTERIZATION AND RHEOLOGICAL PROPERTIES OF CAMELINA SATIVA GUM: INTERACTIONS WITH XANTHAN GUM, GUAR GUM, AND LOCUST BEAN GUM by YARITZA M. SANCHEZ GIL B.Sc., National University of Colombia, Medellin, Colombia, 2005 A THESIS submitted in partial fulfillment of the requirements for the degree MASTER OF SCIENCE Department of Biological and Agricultural Engineering College of Engineering KANSAS STATE UNIVERSITY Manhattan, Kansas 2014 Approved by: Major Professor Donghai Wang Abstract Gums are water-soluble polysaccharides used in many industrial and food applications because of their functions such as thickening, gelling, emulsification, adhesion, and encapsulation. Interactions between gums are conducted to enhance functional properties of finished products and reduce processing costs. In this study, camelina gum, from the oil-seed plant Camelina sativa, is characterized by carbohydrate composition and morphological, thermal, and rheological properties. Interactions with xanthan gum, galactomannans guar gum, and locust bean gum (LBG) are also studied. Camelina gum is composed of arabinose, rhamnose, galactose, glucose, xylose and mannose; according to high-performance anion exchange chromatography analysis. Scanning electron microscopy and transmission electron microscopy images showed camelina gum with fibrillar structure and intermeshed network. Camelina gum solutions exhibited a shear thinning flow behavior in a range of concentrations (0.1% to 2.0% w/w) and shear rate (0.001 s-1 to 3000 s-1). Camelina gum is temperature independent at temperature ranges from 4 oC to 90 oC. The apparent viscosity increased as gum concentration increased. Mechanical properties of camelina gum demonstrated viscoelastic behavior with entangled molecular chains. Interaction of camelina gum with monovalent salt NaCl significantly reduced the viscosity of camelina gum solution at 1% when NaCl concentration increased. Camelina gum is soluble in water up to 60% ethanol content, in which the rheological properties do not significantly differ from camelina gum in water solution only. A synergy with xanthan and galactomannans was determined. All mixtures exhibited shear- thinning flow behavior, solid-like behavior at low frequencies, and liquid-like behavior at high frequencies. For camelina-galactomannans mixtures, synergistic interactions occurred in LBG- camelina mixtures at ratios of 1:1 and 3:1. For xanthan-camelina mixture, maximum synergy was observed at the ratio 1:1. Synergistic effects of gum mixtures suggest dependency on the ratios and chemical structures of the gums. The effect of temperature on apparent viscosity of mixtures is not significant. Results showed that camelina gum can be used for commercial applications. Table of Contents List of Figures ................................................................................................................................ vi Acknowledgements ...................................................................................................................... viii Chapter 1 - Introduction .................................................................................................................. 1 Chapter 2 - Literature Review ......................................................................................................... 5 2.1 Polysaccharide Gums ............................................................................................................ 5 2.2 Xanthan Gum ........................................................................................................................ 6 2.3 Galactomannans .................................................................................................................... 7 2.3.1. Guar Gum ...................................................................................................................... 7 2.3.2. Locust Bean Gum ......................................................................................................... 8 2.5 Camelina sativa ..................................................................................................................... 8 2.5.1 Uses and Applications.............................................................................................. 10 2.5.1.1 Biofuel................................................................................................................... 10 2.5.1.2 Human Food.......................................................................................................... 10 2.5.1.3 Various Uses and Products ................................................................................... 10 2.5.2 Seed Composition ........................................................................................................ 11 2.6 Rheology ............................................................................................................................. 11 2.6.1 Viscosity ...................................................................................................................... 12 2.6.2 Viscoelasticity .............................................................................................................. 12 2.6.3 Rheology of Synergistic Gum Interactions .................................................................. 13 Chapter 3 - Composition and Physicochemical Properties of Camelina Gum ............................. 15 3.1 Materials and Methods ........................................................................................................ 15 3.1.1 Materials ...................................................................................................................... 15 3.1.2 Chemical Composition Analysis .................................................................................. 15 3.1.3 Monosaccharide Analysis ............................................................................................ 15 3.1.4 Fourier Transform Infrared Spectroscopy ................................................................... 16 3.1.5 Thermal Properties ....................................................................................................... 16 3.1.5.1 Thermal Gravimetric Analysis .............................................................................. 16 3.1.5.2 Differential Scanning Calorimetry ........................................................................ 16 iii 3.1.6 Morphological Properties ............................................................................................. 16 3.1.6.1 Scanning Electron Microscopy (SEM) ................................................................. 16 3.1.6.2 Transmission Electron Microscopy (TEM) .......................................................... 17 3.2 Results and Discussion ....................................................................................................... 17 3.2.1 Chemical and Monosaccharide Composition .............................................................. 17 3.2.2Fourier Transform Infrared Spectroscopy .................................................................... 19 3.2.3Thermal Properties ........................................................................................................ 20 3.2.3.1 Thermal Gravimetric Analysis .............................................................................. 20 3.2.3.2 Differential Scanning Calorimetry ........................................................................ 22 3.2.4 Morphological Properties ............................................................................................. 23 3.2.4.1 Scanning Electron Microscopy (SEM) ................................................................. 23 3.2.4.2 Transmission Electron Microscopy (TEM) .......................................................... 23 Chapter 4 - Rheological Characteristics of Camelina Gum, and Mixtures of Camelina Gum with Selected Hydrocolloids (Xanthan Gum, Locust Bean Gum, and Guar Gum) ....................... 25 4.1 Materials and Methods ........................................................................................................ 25 4.1.1 Materials ...................................................................................................................... 25 4.1.2 Preparation of Individual Gum Solutions and Gum Mixtures ..................................... 25 4.1.2.1 Individual Gum Solutions ..................................................................................... 25 4.1.2.2 Gum Mixtures ....................................................................................................... 26 4.1.3 Rheological Measurements .......................................................................................... 26 4.1.3.1 Apparent Viscosity Measurement ......................................................................... 26 4.1.3.2 Dynamic Viscoelastic Measurement..................................................................... 26 4.2 Results and Discussion ....................................................................................................... 27 4.2.1 Effect of Concentration on Apparent Viscosity of Camelina Gum Solutions ............. 27 4.2.2. Effect of Temperature on Apparent Viscosity of Camelina Gum Solutions .............. 29 4.2.3 Effect of Salt on Apparent Viscosity of Camelina Gum Solutions.............................. 29 4.2.4 Viscoelastic Properties of Camelina Gum Solutions ................................................... 31 4.2.5 Apparent viscosity
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