Food and Fermentation Industries >

2022 , Vol. 48 >Issue 18: 28 - 33

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028920

The rheological properties of psyllium husk gum

  • CAO Yingnan ,
  • ZHOU Yang ,
  • DAI Hongjie ,
  • ZHU Hankun ,
  • WANG Hongxia ,
  • MA Liang ,
  • ZHANG Yuhao
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  • (College of Food Science, Southwest University, Chongqing 400715,China)

Received date: 2021-08-11

  Revised date: 2021-10-13

  Online published: 2022-10-17

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Abstract

Psyllium husk is rich in dietary fiber. In this study, the microscopic observation of the gel formed by the psyllium husk and the steady-state shear and dynamic oscillation tests were carried out to study the effects of concentration, shear force, pH, temperature, and salt on the rheological properties of psyllium husk gum (PHG). Scanning electron microscopy and laser confocal microscopy showed that the microstructure of PHG were folded and had more irregular gaps and holes. The results of rheological test showed that PHG was a weak gel (G′>G″), a pseudoplastic fluid with low thixotropy and had a high viscosity. The flow curve was conformed to the Herschel-Bulkley model (r2=0.997). The rheological properties of PHG were affected by different processing conditions which showed that the higher the concentration, the stronger the gel structure; pseudo-plasticity was increased with the increasing of the pH in the range of 4.0-10.0. Moreover, the PHG had good thermal stability in the range of 5-85 ℃ and the introduction of ions increased the structural stability of PHG. The results and models will provide a theoretical basis for PHG′s research and development in the food industry. It couldpromote the development and application of this new food material.

Key words： psyllium husk; gum; rheological properties; microstructure; fluid model

Cite this article

CAO Yingnan , ZHOU Yang , DAI Hongjie , ZHU Hankun , WANG Hongxia , MA Liang , ZHANG Yuhao . The rheological properties of psyllium husk gum[J]. Food and Fermentation Industries, 2022 , 48(18) : 28 -33 . DOI: 10.13995/j.cnki.11-1802/ts.028920

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