Abstract：
This study presents the rheological properties of quince seed gum (Q) solution in comparison with xanthan gum (X) and locust bean gums (L) and the polymeric interactions of different ratios of Q:X and Q:L blends (1:1, 1:3 and 3:1). Q exhibits greater and stronger elastic properties than X and L. The frequency and temperature stability of Q and X are both higher than that of L. The viscoelastic properties of Q:X and Q:L solutions were found to be higher than those of the individual solutions. The higher polymer entanglements observed in Q:L blends resulted in enhanced synergistic interactions and thixotropy compared to Q:X. 3QX exhibited an enhanced elastic structure, but the best synergism was observed for 3QL due to the establishment of a stronger intermolecular bond for gelling. The lower tan δ observed with increasing Q indicate a Q-induced synergistic interaction with L. At all temperatures, 3QL showed the highest thixotropy. The combination of Q and L resulted in the formation of a true gel, with the higher gel strength being observed for QL and 3QL. This study shows that Q:L and Q:X combinations can yield desired flow properties. In particular, L provides a firmer gel network with Q.
摘要：
本研究介绍了木瓜种子胶（Q）溶液与黄原胶（X）和刺槐豆胶（L）的流变特性，以及不同比例的Q：X和Q：L共混物（1：1，1：3和3：1）的聚合物相互作用。Q表现出比X和L更大和更强的弹性性能。Q和X的频率和温度稳定性均高于L。发现Q：X和Q：L溶液的粘弹性性能高于单个溶液。与Q:X相比,在Q:L共混物中观察到的更高的聚合物缠结导致增强的协同相互作用和触变性。3QX表现出增强的弹性结构，但是由于建立了更强的分子间键，因此对于3QL观察到了最好的协同作用。随着Q的增加观察到的较低tanδ表明Q诱导的与L的协同相互作用。在所有温度下，3QL显示出最高的触变性。Q和L的结合导致形成真正的凝胶，对于QL和3QL观察到更高的凝胶强度。该研究表明Q:L和Q:X组合可以产生所需的流动性质。特别是,L提供了具有Q的更坚固的凝胶网络。
