Dextran—low-molecular saccharide sweetener interactions in aqueous solutions

Enhancement effect on apparent viscosity of aqueous tragacanth gum dispersions promoted by sugars

“…The enhanced viscosity exhibited a maximum around the same values of shear rate in the presence of glucose. Analysing the data sets in terms of moles of sugar by gram of tragacanth to compare T‐S2 (~0.23 mol g −1 ) to T‐G1 (~0.22 mol g −1 ) and T‐S3 (~0.46 mol g −1 ) to T‐G2 (~0.44 mol g −1 ), the outcomes suggest that the interactions between the polymer and sugars are favoured at low shear rates (<10 s −1 ) in the presence of sugars with low molecular size, which is consistent with those results for other hydrocolloids as dextran (Mazurkiewicz et al ., ) or sage seed gum affected by various sugars (Yousefi et al ., ). Latter authors indicated that the highest viscosity increase at low shear rates in the presence of low molecular size sugars is related to increasing the number of junction zones.…”

Steady shear flow behavior of sage seed gum affected by various salts and sugars: Time-independent properties

“…Nishinari et al [36] declared that increase in viscosity of k-carrageenan systems containing various concentrations of sucrose was due to increasing the number of junction zone and stabilizing their structure. In other research, Mazurkiewicz et al [12] stated that changes in water activity were the reason for viscosity enhancement of dextran solutions in the presence of some low molecular additives rather than direct interactions of these additives with that.…”

“…In the case of steady shear flow behavior, Razavi et al [11] reported a strong shear thinning behavior for sage seed gum at various conditions (temperature and concentration), which was even more evident than some commercial hydrocolloids. It was found that presence of salts and sugars in solutions containing hydrocolloids could affect the rheological attributes by changing the solvent quality [12]. Some of these studies were conducted in dilute solution regime like those reported for guar gum [13], Balangu seed gum [8], SSG [7], cress seed gum [9] and Alyssum homolocarpum seed gum [10].…”

The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum

“…Nishinari et al (1990) stated that sucrose promotes hydrogen bonding in k-carrageenan systems containing sucrose of various concentrations, increasing the number of junction zones and stabilising their structure. Elsewhere, explanation for such enhancement with lactose addition was done by Mazurkiewicz et al (2006), who found that increase in the viscosity of dextran solutions with increasing in concentration of some lowmolecular additive was resulted by changes in water activity rather than its direct interactions with additives, which reflected changes in the ordering of the solution components. As the apparent viscosity of CSG solutions containing 10% sucrose and or 10% lactose are approximately near, it seems that the ordering of lactose and sucrose in CSG solutions is relatively the same.…”