Rheological Characterization of Binary Combination of Gleditsia triacanthos Gum and Tapioca Starch

Figures & data

TABLE 1 Steady shear rheological parameters of Gt-tapioca starch mixed solutions

Concentration (%)			Oswald de Waele Model
Gt (%)	Tapioca starch (%)	ƞ50 (Pa s)	K (Pa s^n)	n	R^2
0	2.5	0.176 ± 0.003^e	1.093 ± 0.022^e	0.519 ± 0.002^a	0.977
0.1	2.5	0.236 ± 0.002^d	3.611 ± 1.225^d	0.315 ± 0.004^e	0.978
0.4	2.5	0.511 ± 0.004^c	6.467 ± 0.244^c	0.353 ± 0.005^c	0.990
0.7	2.5	1.057 ± 0.026^b	14.726 ± 0.101^b	0.327 ± 0.004^d	0.994
1.0	2.5	1.556 ± 0.051^a	17.070 ± 0.569^a	0.378 ± 0.001^b	0.976

η₅₀: Apparent viscosity at 50 s^–1, K: Consistency coefficient, n: Flow behavior index, R²: Coefficient of determination;

Different lowercase letters in the same column show statistically difference (p < 0.05).

FIGURE 1 Apparent viscosity and shear stress changes versus shear rate of Gt-tapioca starch mixed solutions.

TABLE 2 Dynamic mechanical spectra values of Gt-tapioca starch mixed solutions

Concentration (%)
Gt (%)	Tapioca starch (%)	G′ (Pa)	G″ (Pa)	η* (Pa s)	G* (Pa)	tan (δ)
0	2.5	0.417 ± 0.021^d	0.698 ± 0.021^d	0.129 ± 0.005^d	0.813 ± 0.028^d	1.675 ± 0.035^b
0.1	2.5	0.401 ± 0.070^d	0.724 ± 0.066^d	0.132 ± 0.015^d	0.827 ± 0.093^d	1.896 ± 0.163^a
0.4	2.5	2.259 ± 0.258^c	2.753 ± 0.199^c	0.567 ± 0.049^c	3.562 ± 0.312^c	1.224 ± 0.067^c
0.7	2.5	4.517 ± 0.708^b	4.517 ± 0.583^b	1.016 ± 0.136^b	6.387 ± 0.851^b	1.000 ± 0.099^d
1	2.5	11.800 ± 2.132^a	9.609 ± 1.523^a	2.423 ± 0.417^a	15.220 ± 2.619^a	0.816 ± 0.018^e

G′: Storage modulus; G″: Loss modulus; η*: Complex viscosity; G*: Complex modulus; tan (δ): Phase angle;

Different lowercase letters in the same column show statistically difference (p < 0.05).

FIGURE 2 Changes in dynamic rheological properties of tapioca starch-Gt gum gels at different concentrations.

FIGURE 3 Complex viscosities of tapioca starch-Gt gum gels at different concentrations.

FIGURE 4 Changes in G′ and G″ for tapioca starch-Gt galactomannan mixtures as a function of gum concentrations.

TABLE 3 Effect of tapioca starch concentration on steady and dynamic rheological parameters

Parameters	Power-law function η^b = η1[C^a1]			Exponential function η = η2exp[a2C]
	η1 [Pa s]	a1	R^2a	η2 [Pa s]	a2 [(%)^–1]	R^2
η50	1.545	1.078	0.993	0.266	1.795	0.988
K	17.587	0.825	0.971	4.212	1.464	0.946
n	0.362	0.060	0.728	0.314	0.159	0.753
G′	11.630	2.291	0.992	0.542	3.079	0.998
G″	9.326	1.598	0.985	0.879	2.390	0.995
η*	2.371	1.957	0.988	0.156	2.740	0.997
G*	14.932	1.989	0.991	0.881	2.850	0.993
tan (δ)	0.868	–0.342	0.997	2.026	–1.008	0.980