Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Rheological properties of arabinogalactan solutions isolated from the legumes

콩류 아라비노갈락탄 용액의 유변학적 성질

  • 김경이 (서일대학교 생명화공학과) ;
  • 김춘영 (영남대학교 식품영양학과)
  • Received : 2019.07.01
  • Accepted : 2019.07.30
  • Published : 2019.08.31
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Abstract

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.

Moth bean (MB), navy bean (NB), soybean (SB)에서 분리된 arabinogalactans (AGs)의 성분과 유변학적 성질을 조사하였다. AGs의 주성분은 갈락토즈(galactose)와 아라비노즈(arabinose)로 총합이 약 59-89%를 나타내었고 갈락토즈와 아라비노즈의 비율(G/A)은 MB는 0.21, NB는 0.38, SB는 1.09로 계산되었다. 유변학적 거동을 살펴보기 위하여 1-5% (w/v) AG 용액들의 전단속도(shear rate) $0.1-100s^{-1}$에 따르는 전단응력(shear stress)을 측정하였을 때 MB의 경우 항복점(yield stress)이 없었으나, 5% NB 용액에서는 2.10 Pa, 2.5% SB용액에서는 1.98 Pa의 항복점이 각각 측정되었다. 순환 전단 측정 결과 5% MB 용액의 경우는 점성도는 전단 속도가 증가할 때에 비해 감소할 때 더 큰 값을 나타내어 rheopexy인 유변학적 성질이 나타났다. 반면 5% NB와 SB 용액의 유변학적 성질은 전단속도가 증가할 때의 점성도가 감소할 때의 점성도보다 더 큰 값을 가지는 thixotrophy로 나타났다. 저장탄성률(G'), 손실탄성률(G")을 측정한 결과 MB 분산액은 탄성율이, NB 분산액은 점성율이 높게 나타났고 SB 분산액은 비교적 낮은 농도에서는 탄성율이 비교적 높은 농도에서는 점성율이 크게 나타났다. 사전전단(pre-shearing)을 $500s^{-1}$에서 600초 동안 가공 후에 실시한 진동 테스트로 AGs의 구조 회복을 살펴본 결과 MB 5% 용액은 G', G" 모두 감소하였고 특히 탄성 부분이 많이 감소하였다. NB 5% 용액의 G'는 감소하였으나 MB에 비하여 그 폭은 작았고 G"는 거의 변화가 없었다. SB 2.5% 용액의 G', G" 모두 증가하는 현상을 나타내었다. AGs 용액의 전단 응력과 진동수에 따라 나타나는 점성 및 탄성의 변화 현상을 이용하여 식품 및 약품 제조에 첨가제 및 가소제로서 물질의 특성을 결정하는데 도움을 줄 수 있다. MB, NB, SB 물질의 유변학적 거동과 화학적 구조 관계를 밝히기 위하여 알디톨 아세테이트 결합 분석과 NMR분석(de Oliveira 등, 2013; Wang 등, 2015)을 통한 분자구조연구를 추가적으로 진행하고자 한다.

Keywords

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Fig. 1. Steady shear stress of arabionogalactan solution isolated from moth bean (MB), navy bean (NB), and soybean (SB) as a function of shear rate up and down.

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Fig. 2. Viscoelastic properties of arabionogalactan solution isolated from moth bean (MB), navy bean (NB), and soybean (SB) at the linear viscoelastic range with 1.0 rad/s and 3% strain.

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Fig. 3 Storage modulus (G') and loss modulus (G'') as a function of time for arabinogalactan solution of moth bean (MB), navy bean (NB), and soybean (SB) after pre-shearing at 500 s−1 shear rate.

Table 1. Monosaccharide composition of arabinogalactan from moth bean, navy bean, and soybean

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Table 2. Hysteresis of viscosity of 5% arabinogalactan solution isolated from moth bean, navy bean, and soybean

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