Effect of Inulin on Texture and Rheological Properties of Tara Gum and Xanthan Gum Compound System

Taking TG/XTG compound system as the research object,the effects of adding inulin(0%,5%,10%,15%,20%,w/w)on the texture and rheological properties of the compound system were investigated,and the gel structure of the compound system was observed by SEM. The results showed that the gel strength,hardness,chewiness,elasticity,average structure developing rata(SDRa)and storage modulus(G')of the compound system significantly increased after the addition of 15% inulin,and the six characteristic values decreased after the inulin concentration was higher than 15%.The Arrhenius equation was used to fit the kinetic parameters in the gel formation process,and the determination coefficients were all above 0.90,showing a high degree of fitting.Compared with the control group,the activation energy(Ea)was significantly reduced after the addition of inulin.The SEM results showed that the addition of 15% inulin promoted the formation of a finer and smoother network gel structure between xanthan gum and acanthine gum through hydration,and improved the texture and rheological properties of the compound system.