Improvement of emulsifying properties of Brea gum by controlled thermal treatment
- Autores
- Castel, María Virginia; Rubiolo, Amelia Catalina; Carrara, Carlos Roberto
- Año de publicación
- 2018
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Brea gum (BG), which is an exudate from Cercidium praecox tree, was purified and subjected to thermal treatment at 110 °C during different times: 24, 48, 72 and 96 h. Treatment effect was evaluated by analyzing the molecular mass distribution of proteins and polysaccharides, by color and spectrophotometric analyses and by an emulsifying test. BG thermal treated presented changes in the molecular mass of its protein fractions and in its color parameters as a result of non-enzymatic browning reactions. The new molecular species generated were identified by spectrophotometry as Maillard reaction products of the different reaction phases. The modifications in BG structure produced an increase in its surface activity and improved its emulsifying/stabilizing capacity, obtaining corn oil emulsions stable for several months. Finally, the results showed that 24 h of treatment at 110 °C was enough to improve the emulsifying properties of BG.
Fil: Castel, María Virginia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Carrara, Carlos Roberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina - Materia
-
Brea Gum
Emulsification
Enhanced Properties
Gum Exudates
Structural Modification
Thermal Treatment - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/82990
Ver los metadatos del registro completo
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Improvement of emulsifying properties of Brea gum by controlled thermal treatmentCastel, María VirginiaRubiolo, Amelia CatalinaCarrara, Carlos RobertoBrea GumEmulsificationEnhanced PropertiesGum ExudatesStructural ModificationThermal Treatmenthttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Brea gum (BG), which is an exudate from Cercidium praecox tree, was purified and subjected to thermal treatment at 110 °C during different times: 24, 48, 72 and 96 h. Treatment effect was evaluated by analyzing the molecular mass distribution of proteins and polysaccharides, by color and spectrophotometric analyses and by an emulsifying test. BG thermal treated presented changes in the molecular mass of its protein fractions and in its color parameters as a result of non-enzymatic browning reactions. The new molecular species generated were identified by spectrophotometry as Maillard reaction products of the different reaction phases. The modifications in BG structure produced an increase in its surface activity and improved its emulsifying/stabilizing capacity, obtaining corn oil emulsions stable for several months. Finally, the results showed that 24 h of treatment at 110 °C was enough to improve the emulsifying properties of BG.Fil: Castel, María Virginia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Carrara, Carlos Roberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaElsevier2018-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/82990Castel, María Virginia; Rubiolo, Amelia Catalina; Carrara, Carlos Roberto; Improvement of emulsifying properties of Brea gum by controlled thermal treatment; Elsevier; Food Hydrocolloids; 85; 12-2018; 93-1010268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2018.07.010info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X18304429info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:45:28Zoai:ri.conicet.gov.ar:11336/82990instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:45:29.172CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Improvement of emulsifying properties of Brea gum by controlled thermal treatment |
title |
Improvement of emulsifying properties of Brea gum by controlled thermal treatment |
spellingShingle |
Improvement of emulsifying properties of Brea gum by controlled thermal treatment Castel, María Virginia Brea Gum Emulsification Enhanced Properties Gum Exudates Structural Modification Thermal Treatment |
title_short |
Improvement of emulsifying properties of Brea gum by controlled thermal treatment |
title_full |
Improvement of emulsifying properties of Brea gum by controlled thermal treatment |
title_fullStr |
Improvement of emulsifying properties of Brea gum by controlled thermal treatment |
title_full_unstemmed |
Improvement of emulsifying properties of Brea gum by controlled thermal treatment |
title_sort |
Improvement of emulsifying properties of Brea gum by controlled thermal treatment |
dc.creator.none.fl_str_mv |
Castel, María Virginia Rubiolo, Amelia Catalina Carrara, Carlos Roberto |
author |
Castel, María Virginia |
author_facet |
Castel, María Virginia Rubiolo, Amelia Catalina Carrara, Carlos Roberto |
author_role |
author |
author2 |
Rubiolo, Amelia Catalina Carrara, Carlos Roberto |
author2_role |
author author |
dc.subject.none.fl_str_mv |
Brea Gum Emulsification Enhanced Properties Gum Exudates Structural Modification Thermal Treatment |
topic |
Brea Gum Emulsification Enhanced Properties Gum Exudates Structural Modification Thermal Treatment |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Brea gum (BG), which is an exudate from Cercidium praecox tree, was purified and subjected to thermal treatment at 110 °C during different times: 24, 48, 72 and 96 h. Treatment effect was evaluated by analyzing the molecular mass distribution of proteins and polysaccharides, by color and spectrophotometric analyses and by an emulsifying test. BG thermal treated presented changes in the molecular mass of its protein fractions and in its color parameters as a result of non-enzymatic browning reactions. The new molecular species generated were identified by spectrophotometry as Maillard reaction products of the different reaction phases. The modifications in BG structure produced an increase in its surface activity and improved its emulsifying/stabilizing capacity, obtaining corn oil emulsions stable for several months. Finally, the results showed that 24 h of treatment at 110 °C was enough to improve the emulsifying properties of BG. Fil: Castel, María Virginia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina Fil: Carrara, Carlos Roberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina |
description |
Brea gum (BG), which is an exudate from Cercidium praecox tree, was purified and subjected to thermal treatment at 110 °C during different times: 24, 48, 72 and 96 h. Treatment effect was evaluated by analyzing the molecular mass distribution of proteins and polysaccharides, by color and spectrophotometric analyses and by an emulsifying test. BG thermal treated presented changes in the molecular mass of its protein fractions and in its color parameters as a result of non-enzymatic browning reactions. The new molecular species generated were identified by spectrophotometry as Maillard reaction products of the different reaction phases. The modifications in BG structure produced an increase in its surface activity and improved its emulsifying/stabilizing capacity, obtaining corn oil emulsions stable for several months. Finally, the results showed that 24 h of treatment at 110 °C was enough to improve the emulsifying properties of BG. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/82990 Castel, María Virginia; Rubiolo, Amelia Catalina; Carrara, Carlos Roberto; Improvement of emulsifying properties of Brea gum by controlled thermal treatment; Elsevier; Food Hydrocolloids; 85; 12-2018; 93-101 0268-005X CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/82990 |
identifier_str_mv |
Castel, María Virginia; Rubiolo, Amelia Catalina; Carrara, Carlos Roberto; Improvement of emulsifying properties of Brea gum by controlled thermal treatment; Elsevier; Food Hydrocolloids; 85; 12-2018; 93-101 0268-005X CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2018.07.010 info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X18304429 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1842268734458167296 |
score |
13.13397 |