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

Gelling ability of kefiran in the presence of sucrose and fructose and physicochemical characterization of the resulting cryogels

Zavala, LucíaIcon ; Roberti, Paula; Piermaria, Judith AraceliIcon ; Abraham, Analia GracielaIcon
Fecha de publicación: 08/2015
Editorial: Association of Food Scientists and Technologists of India
Revista: Journal of Food Science and Technology
ISSN: 0022-1155
e-ISSN: 0975-8402
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

In this work, the influence of sucrose and fructose on the gel-forming capacity of kefiran was investigated as well as the physicochemical characteristics of the resulting gels. The addition of sugar to gel-forming solutions did not alter the pseudoplastic flow properties of kefiran solutions and after one freeze-thaw cycle translucent gels with high water-holding capability were obtained. A highly porous matrix was revealed by microscopy whose pore size varied with sugar concentration. Sucrose and fructose had different effects on the rheological characteristics of sugar-kefiran gels. An increment in the strength of the gels with progressive concentrations of sucrose was evidenced by an increase in the elastic modulus (G’), indicating that sucrose reinforces the binding interactions between the polymer molecules (p ≤ 0.05). A drastic reduction in elastic modulus occurred, however, when 50.0 % w/w sucrose was added to kefiran gels, resulting in less elasticity. In contrast, when fructose was added to kefiran gels, elastic modulus decreased slightly with progressive sugar concentrations up to 10 %, thereafter increasing up to 50 % (p ≤ 0.05). Supplementation with up to 30 % sugar contributed to water retention and increased the viscous modulus. The relative increment in the elastic and viscous moduli elevated the loss tangent (tanδ) depending on the type and concentration of sugar. Sugars (sucrose, fructose) present in the matrix of the polysaccharide networks modified water-polymer and polymer-polymer interactions and consequently changed the gels’ physicochemical characteristics, thus allowing the possibility of selecting the appropriate formulation through tailor-made kefiran cryogels.
Palabras clave: Exopolysaccharide , Gels , Kefir , Kefiran , Rheological Properties
Ver el registro completo
 
Archivos asociados
Thumbnail
 
Tamaño: 1.122Mb
Formato: PDF
.
Descargar
Licencia
info:eu-repo/semantics/openAccess 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/11336/50131
DOI: http://dx.doi.org/10.1007/s13197-014-1577-2
URL: https://link.springer.com/article/10.1007%2Fs13197-014-1577-2
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Zavala, Lucía; Roberti, Paula; Piermaria, Judith Araceli; Abraham, Analia Graciela; Gelling ability of kefiran in the presence of sucrose and fructose and physicochemical characterization of the resulting cryogels; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 52; 8; 8-2015; 5039-5047
Compartir
Altmétricas
 
Estadísticas
Visualizaciones: 110
Descargas: 13

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

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

Ministerio
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