Biopolymer Interaction Elaborating Using Viscoelastic Relaxation Spectra and Fracture Properties

Abstract

Herein, oscillatory rheological measurements were performed to study the interaction behavior of xanthan gum-sage seed gum blends (SSG-XG), from the relaxation spectrum and fracture properties points of view at 10-90 °C. Among different temperatures, the lowest extent of network strength change (max/(min) of SSG and XG were at 10 and 90 °C, respectively. SSG, 1-1 and 1-3 SSG-XG dispersions at 10 °C, and XG at 70 and 90 °C, showed strain softening behavior; whereas, other dispersions demonstrated weak strain overshoot. Only the latter group showed fracture stress and strain.