Repositorio Institucional
Repositorio Institucional
CONICET Digital
  • Inicio
  • EXPLORAR
    • AUTORES
    • DISCIPLINAS
    • COMUNIDADES
  • Estadísticas
  • Novedades
    • Noticias
    • Boletines
  • Ayuda
    • General
    • Datos de investigación
  • Acerca de
    • CONICET Digital
    • Equipo
    • Red Federal
  • Contacto
JavaScript is disabled for your browser. Some features of this site may not work without it.
  • INFORMACIÓN GENERAL
  • RESUMEN
  • ESTADISTICAS
 
Artículo

Rheological behavior of the galactomannan fraction from Gleditsia triacanthos seed in aqueous dispersion

Barrera, GabrielaIcon ; Piloni, Roxana VerónicaIcon ; Moldenaers, Paula; Iturriaga, Laura Beatriz; Ribotta, Pablo DanielIcon
Fecha de publicación: 11/2022
Editorial: Elsevier
Revista: Food Hydrocolloids
ISSN: 0268-005X
e-ISSN: 1873-7137
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

The purpose of the current study was to explore the influence of hydrochloric acid and sodium hydroxide, and sodium chloride on the rheological behavior of the galactomannan fraction from Gleditsia triacanthos seeds in aqueous solution. The flow (shear and extensional) and viscoelastic behavior as well as the dielectric properties were analyzed. The results indicated the existence of an interconnected microstructure, mainly in the macromolecular systems dispersed in HCl aqueous-solution, whose macromolecular arrangement leads to higher shear and extensional viscosity profiles, and contributes to improve the resistance to high shear deformation of this systems. The electrical conductivity profile of the Gledi-galactomannan in NaOH, HCl and NaCl aqueous-solution would indicate an increase or improvement in the continuity of the macromolecular arrangements compared to the polysaccharide in water. The conjugation of the galactomannan with Cl− ions would contribute to stabilize the microstructure. These results contribute to understand how the galactomannan fraction from Gleditsia triacanthos seeds could influence the microstructure and texture of ended-products, helping to consider its future applications.
Palabras clave: DIELECTRIC PROPERTIES , EXTENSIONAL RHEOLOGY , GALACTOMANNAN , GLEDITSIA TRIACANTHOS , SHEAR RHEOLOGY
Ver el registro completo
 
Archivos asociados
Tamaño: 2.827Mb
Formato: PDF
.
Solicitar
Licencia
info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/209153
DOI: https://doi.org/10.1016/j.foodhyd.2022.107848
URL: https://www.sciencedirect.com/science/article/pii/S0268005X2200368X
Colecciones
Articulos (CIBAAL)
Articulos de CENTRO DE INVESTIGACION EN BIOFISICA APLICADA Y ALIMENTOS
Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Citación
Barrera, Gabriela; Piloni, Roxana Verónica; Moldenaers, Paula; Iturriaga, Laura Beatriz; Ribotta, Pablo Daniel; Rheological behavior of the galactomannan fraction from Gleditsia triacanthos seed in aqueous dispersion; Elsevier; Food Hydrocolloids; 132; 11-2022; 1-9
Compartir
Altmétricas
 

Enviar por e-mail
Separar cada destinatario (hasta 5) con punto y coma.
  • Facebook
  • X Conicet Digital
  • Instagram
  • YouTube
  • Sound Cloud
  • LinkedIn

Los contenidos del CONICET están licenciados bajo Creative Commons Reconocimiento 2.5 Argentina License

https://www.conicet.gov.ar/ - CONICET

Inicio

Explorar

  • Autores
  • Disciplinas
  • Comunidades

Estadísticas

Novedades

  • Noticias
  • Boletines

Ayuda

Acerca de

  • CONICET Digital
  • Equipo
  • Red Federal

Contacto

Godoy Cruz 2290 (C1425FQB) CABA – República Argentina – Tel: +5411 4899-5400 repositorio@conicet.gov.ar
TÉRMINOS Y CONDICIONES