Physicochemical and rheological properties of aqueous Tara gum solutions

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorHuamaní-Meléndez, V. J. [UNESP]-
Autor(es): dc.creatorMauro, M. A. [UNESP]-
Autor(es): dc.creatorDarros-Barbosa, R. [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:43:37Z-
Data de disponibilização: dc.date.available2022-02-22T00:43:37Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-01-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.foodhyd.2020.106195-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/205168-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/205168-
Descrição: dc.descriptionCommercial Tara gum from three sources was purified by precipitation with isopropanol and evaluated on the structural, physicochemical and rheological properties. FT–IR and NMR techniques were used to determine the molecule structure and monosaccharide composition of Tara gum. The physicochemical properties were determined by intrinsic viscosity measurement using capillary viscosimetry and the rheological properties were determined by rotational viscosimetry. The monosaccharide composition of Tara gum galactomannans showed strong influence of their origin, with a mannose/galactose (Man/Gal) ratio varying between 1.54 and 1.85. Intrinsic viscosity of Tara gum in aqueous solution was influenced by its origin and temperature, and it was well correlated to the sigmoidal model. Hydrochloric acid was found to influence intrinsic viscosity below pH 2, however, combined with temperature treatment (80 ∘C), this limit was increased to pH 4. The rheological behavior at diluted concentrations resulted in shear thickening fluid, with an exponential increase of the consistency coefficient with concentration. Apparent viscosity of semi-diluted and concentrated Tara gum aqueous solutions were modeled by the Cross equation, where zero shear viscosity was influenced by gum concentration and temperature, with different activation energies.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University (UNESP) Institute of Biosciences Humanities and Exact Sciences-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University (UNESP) Institute of Biosciences Humanities and Exact Sciences-
Descrição: dc.descriptionFAPESP: 2017/02808-6-
Descrição: dc.descriptionCAPES: 88882.195683/2018-01-
Idioma: dc.languageen-
Relação: dc.relationFood Hydrocolloids-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectGalactomannans-
Palavras-chave: dc.subjectIntrinsic viscosity-
Palavras-chave: dc.subjectRheology-
Palavras-chave: dc.subjectTara gum-
Palavras-chave: dc.subjectViscoelastic behavior-
Título: dc.titlePhysicochemical and rheological properties of aqueous Tara gum solutions-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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