Rheological properties of arabinogalactan solutions related to the carbohydrate composition of different legumes
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The aim of this study was to elucidate chemical structures and rheological properties of arabinogalactans (AGs) isolated from three legumes including black gram (BG), great northern bean (GNB), and California small white bean (CSWB). The ratio of galactose to arabinose (G/A) in three legumes increased in the order of BG > GNB > CSWB. The rheological measurements of 1-5% (w/v) AG solutions revealed Newtonian and non-Newtonian flow behaviors. BG exhibited yield stress, indicating plastic behavior. Small-amplitude oscillatory tests indicated viscoelastic properties of BG, GNB, and CSWB ranging from solid-like, paste-like, and liquid- like behaviors, respectively. Small-strain oscillatory tests were conducted to assess the structure recovery of the AGs after pre-shearing. G” values of BG and GNB increased, but those of CSWB remained constant after shearing. These results suggest that the chemical structures of the AGs, particularly their G/A ratios, influence their rheological properties.
Abstract
The aim of this study was to elucidate chemical structures and rheological properties of arabinogalactans (AGs) isolated from three legumes including black gram (BG), great northern bean (GNB), and California small white bean (CSWB). The ratio of galactose to arabinose (G/A) in three legumes increased in the order of BG > GNB > CSWB. The rheological measurements of 1-5% (w/v) AG solutions revealed Newtonian and non-Newtonian flow behaviors. BG exhibited yield stress, indicating plastic behavior. Small-amplitude oscillatory tests indicated viscoelastic properties of BG, GNB, and CSWB ranging from solid-like, paste-like, and liquid- like behaviors, respectively. Small-strain oscillatory tests were conducted to assess the structure recovery of the AGs after pre-shearing. G” values of BG and GNB increased, but those of CSWB remained constant after shearing. These results suggest that the chemical structures of the AGs, particularly their G/A ratios, influence their rheological properties.
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