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Comparative evaluation of Sesbania gum as a thickening agent: Shear, lubrication, and extension properties

文献类型： 外文期刊

作者： Bian, Xiaojia 1 ; Tang, Ning 1 ; Wang, Chen 1 ; Wang, Kuaitian 1 ; Geng, Donghui 1 ; Cheng, Yongqiang 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Key Lab Funct Food Plant Resources, Beijing 100083, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China

关键词： Sesbania gum; Thickening behavior; Viscosity; Lubrication; Cohesiveness

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 231 卷

页码：

收录情况： SCI

摘要： Sesbania gum, a galactomannan gum abundantly available in China, has been proven to possess thickening and stabilizing properties. In this study, high-purity Sesbania gum (Mw = 207.30 +/- 0.04 kDa, M/G ratio = 1.87) was extracted using a three-step process involving water extraction followed by alcohol precipitation. To assess its thickening performance, the rheological and tribological properties of Sesbania gum solutions were evaluated and compared with two well-known galactomannans with similar monosaccharide compositions: guar gum (M/G ratio = 1.60) and locust bean gum (M/G ratio = 1.54). The results showed that Sesbania gum possessed more flexible molecular chains and exhibited prominent viscous characteristics. At comparable zero-shear viscosities, it demonstrated reduced shear-thinning behavior, superior lubrication at low sliding speeds, higher extensional viscosity, and enhanced cohesiveness compared to guar gum and locust bean gum. These findings suggest that Sesbania gum is not only an effective thickener but also has distinct extensional and lubrication properties, offering significant potential for specialized applications.

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