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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/82990
Acceder
id CONICETDig_0b6f8bc149788439017ba253d9e15008
oai_identifier_str oai:ri.conicet.gov.ar:11336/82990
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-09-29T09:36:03Zoai: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:34982025-09-29 09:36:04.086CONICET 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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score 13.070432

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