콩류 아라비노갈락탄 용액의 유변학적 성질

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 51; no. 4; pp. 330 - 335
• Main Authors: 김경이(Kyeong Yee Kim), 김춘영(Choon Young Kim)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.08.2019; Korean Society of Food Science & Technology
• Subjects: Arabinogalactan; Arabinose; Food additives; Food industry; Food processing industry; Galactose; Haricot beans; Legumes; Monosaccharides; Properties (attributes); Rheological properties; Rheology; Soybeans; Viscosity; 식품과학; soybean; rheological property; moth bean; arabinogalactans; navy bean
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2019.51.4.330

The aim of this study was to investigate the rheological properties of arabinogalactans (AGs) solution isolated from moth bean (MB), navy bean (NB), and soybean (SB) including monosaccharide compositions, intrinsic viscosity, steady shear and dynamic shear rheological properties. The major monosaccharides in MB, NB, and SB were arabinose (64.8, 51.4, and 42.6%) and galactose (13.4, 19.6, and 46.2%). The yield stresses for 5% (w/v) NB and 2.5% (w/v) SB solutions were assessed as 2.10 Pa and 1.98 Pa, respectively, but in case of MB solution, it was observed to be negligible. While 5% MB solution showed rheopectic property, 5% NB and SB solutions showed thixotropic properties. As a result of frequency sweep experiment, the G' values in 2.5% MB and NB were larger than the G'' value showed but 2.5% SB exhibited G'' value greater than G'. These results would be useful for future application as a food additive in the food industry.