STRUCTURE AND RHEOLOGICAL FUNCTION OF SIDE BRANCHES OF CARBOHYDRATE POLYMERS
Jae‐Kwan Hwang, Jozef L. Kokini
Journal of Texture Studies
Abstract
ABSTRACT This review consists of two major parts: (1) the rheological theories of branched polymers and (2) the structural features of side branches of carbohydrates and their effects on the rheological properties. The rheological properties influenced by branching are discussed in terms of radius of gyration, intrinsic viscosity, zero‐shear viscosity (η o ), elastic properties represented by the zero‐shear recoverable compliance (J e o ), shear rate dependence of viscosity, extensional viscosity and thermal sensitivity of viscosity. The second part is focused on the structural characteristics of side branches found in four typical branched carbohydrates, i.e., starch (amylopectin), galactomannan, xanthan and pectin, with an emphasis on their contribution to the rheological properties.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
branching influenced rheological properties
“The rheological properties influenced by branching are discussed in terms of radius of gyration, intrinsic viscosity, zero‐shear viscosity (η o ), elastic properties represented by the zero‐shear reco...”
side branches contributed to rheological properties
“The second part is focused on the structural characteristics of side branches found in four typical branched carbohydrates, i.e., starch (amylopectin), galactomannan, xanthan and pectin, with an empha...”