Effects of salts and sucrose on the rheological behavior, thermal stability, and molecular structure of the Pereskia aculeata Miller mucilage

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorAmaral, Tatiana Nunes-
Autor(es): dc.creatorJunqueira, Luciana Affonso-
Autor(es): dc.creatorTavares, Lucas Silveira-
Autor(es): dc.creatorOliveira, Natália Leite-
Autor(es): dc.creatorPrado, Mônica Elisabeth Torres-
Autor(es): dc.creatorResende, Jaime Vilela de-
Data de aceite: dc.date.accessioned2026-02-09T11:42:30Z-
Data de disponibilização: dc.date.available2026-02-09T11:42:30Z-
Data de envio: dc.date.issued2020-04-15-
Data de envio: dc.date.issued2020-04-15-
Data de envio: dc.date.issued2019-06-15-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/40082-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0141813018353054?via%3Dihub#!-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1145681-
Descrição: dc.descriptionThe rheological behavior, thermogravimetric analysis (TGA), and atomic force microscopy (AFM) of the Pereskia aculeata Miller (OPN) mucilage treated with sodium chloride (NaCl), calcium chloride (CaCl2), and sucrose were evaluated. The experimental design was divided in a fractional factorial 25–1 for the screening of factors (OPN, sucrose, NaCl, CaCl2, and pH) and then in a 5 × 3 × 3 full factorial (OPN, sucrose, and NaCl). The model solutions used for the screening of factors presented shear-thinning behavior and the OPN mucilage concentrations were the factors that had significant effect on the apparent viscosity. Sucrose addition increased the thermal stability of the OPN mucilage solutions. OPN mucilage, sucrose, and NaCl were the variables with significant effect on thermogravimetric responses. The samples presented Newtonian behavior in 0–1.25% OPN mucilage concentrations and non-Newtonian behavior adjusted by power-law in 2.50–5.00% OPN mucilage concentrations with predominance of elastic behavior, contributing to the formation of stronger gels. The presence of sucrose in the systems containing OPN mucilage changed their rheological properties and salt additions caused reduction in viscosity. The AFM results provided a better understanding of the mechanism of OPN mucilage interactions in different solutions that justify the changes in viscosities.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceInternational Journal of Biological Macromolecules-
Palavras-chave: dc.subjectSodium chloride-
Palavras-chave: dc.subjectThermogravimetric analysis-
Palavras-chave: dc.subjectAtomic force microscopy-
Palavras-chave: dc.subjectCloreto de Sódio-
Palavras-chave: dc.subjectAnálise termogravimétrica-
Palavras-chave: dc.subjectForça atômica microscópica-
Título: dc.titleEffects of salts and sucrose on the rheological behavior, thermal stability, and molecular structure of the Pereskia aculeata Miller mucilage-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.