title: Gum tragacanth dispersions: Particle size and rheological properties affected by high-shear homogenization.
abstract: The effect of high-shear homogenization on the rheological and particle size characteristics of three species of gum tragacanth (GT) was detected. Dispersions were subjected to 0-20 min treatment. Static light scattering techniques and rheological tests were used to study the effect of treatment. The results showed that the process caused a decrease in particle size parameters for all three species, but interestingly, the apparent viscosities increased. The highest increase of apparent viscosity was found for solutions containing Astragalus gossypinus, which possessed the highest insoluble fraction. The viscoelastic behaviors of dispersions were also significantly influenced by the process. Homogenization caused an increase in both G' and G″, in all three species. The alterations seem to be highly dependent on GT species and structure. The results could be of high importance in the industry, since the process will lead to textural modifications of food products containing GT.
authors.affiliation: Transfer Phenomena Laboratory (TPL), Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, PO Box 4111, Karaj 31587-77871, Iran.
authors.forename: Mina
authors.initials: M
authors.lastname: Farzi
authors.affiliation: Transfer Phenomena Laboratory (TPL), Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, PO Box 4111, Karaj 31587-77871, Iran. Electronic address: myarmand@ut.ac.ir.
authors.forename: Mohammad Saeed
authors.initials: MS
authors.lastname: Yarmand
authors.affiliation: Transfer Phenomena Laboratory (TPL), Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, PO Box 4111, Karaj 31587-77871, Iran.
authors.forename: Mohammad
authors.initials: M
authors.lastname: Safari
authors.affiliation: Transfer Phenomena Laboratory (TPL), Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, PO Box 4111, Karaj 31587-77871, Iran. Electronic address: emamj@ut.ac.ir.
authors.forename: Zahra
authors.initials: Z
authors.lastname: Emam-Djomeh
authors.affiliation: Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
authors.forename: Mohammad Amin
authors.initials: MA
authors.lastname: Mohammadifar
mesh_terms: D004548:Elasticity; D019649:Food Industry / Q000295:instrumentation / Q000379:methods*; D006801:Humans; D010316:Particle Size; D012212:Rheology; D013535:Suspensions; D014144:Tragacanth / Q000737:chemistry*; D014783:Viscosity
chemical_list: D013535:Suspensions; D014144:Tragacanth
keywords: Astragalus gum exudate; Homogenization; Rheology