Rheological properties of binary mixtures of Lepidium perfoliatum seed gum and xanthan gum

Abstract Background In this work, viscoelasticity, flow behaviour, thixotropy and thermo-rheological properties of binary mixtures Lepidium perfoliatum seed gum (LPSG), as an emerging food gum, xanthan (XG) at various blending ratios 100:0, 75:25, 50:50, 25:75 0:100 were studied for a depth insight into their interaction. FTIR analyses also done to investigate the interaction between XG LPSG. Results results indicated hydrogen bond formation hydrocolloids. At linear viscoelastic region (LVE), XG-rich blends exhibited higher tan δ LVE τ y , but lower f . The values apparent viscosity ( η ) complex * diminished with increasing shear rate/frequency, LPSG individual dispersions showed greatest lowest values, respectively. Based on extended Cox-Merz rule, greater shift factor α is observed ratio in mixed gel increases. fraction LPSG, except 75%, thixotropic behaviour appears be less pronounced. recovery parameter R %) obtained from in-shear structural test decreased increase fraction. non-isothermal kinetic analysis revealed thermodynamic incompatibility immiscibility LPSG-XG system presence 75% XG. Moreover, according Cole–Cole plot, compatibility was LPSG75-XG25 sample β = 0.87), whereas worst miscibility found LPSG25-XG75 one 1.02). Conclusions Different rheological could by XG, which some synergistic observed. wide variety may appropriate use industries pharmaceutical biomedical applications. Graphical