Shear and extensional properties of kefiran

Autores
Piermaria, Judith Araceli; Bengoechea, Carlos; Abraham, Analia Graciela; Hachemi Guerrero, Antonio Munir
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Kefiran is a neutral polysaccharide constituted by glucose and galactose produced by Lactobacillus kefiranofaciens. It is included into kefir grains and has several health promoting properties. In the present work, shear and extensional properties of different kefiran aqueous dispersions (0.5, 1 and 2% wt.) were assessed and compared to other neutral gums commonly used in food, cosmetic and pharmaceutics industries (methylcellulose, locust bean gum and guar gum). Kefiran showed shear flow characteristics similar to that displayed by other representative neutral gums, although it always yielded lower viscosities at a given concentration. For each gum system it was possible to find a correlation between dynamic and steady shear properties by a master curve including both the apparent and complex viscosities. When studying extensional properties of selected gums at 2% wt. by means of a capillary break-up rheometer, kefiran solutions did not show important extensional properties, displaying a behaviour close the Newtonian.
Fil: Piermaria, Judith Araceli. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Bengoechea, Carlos. Universidad de Sevilla; España
Fil: Abraham, Analia Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Hachemi Guerrero, Antonio Munir. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Área de Bioquímica y Control de Alimentos; Argentina
Materia
Cross
Extensional Viscosity
Kefiran
Neutral Gum
Rheology
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/57195
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/57195
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Shear and extensional properties of kefiranPiermaria, Judith AraceliBengoechea, CarlosAbraham, Analia GracielaHachemi Guerrero, Antonio MunirCrossExtensional ViscosityKefiranNeutral GumRheologyhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Kefiran is a neutral polysaccharide constituted by glucose and galactose produced by Lactobacillus kefiranofaciens. It is included into kefir grains and has several health promoting properties. In the present work, shear and extensional properties of different kefiran aqueous dispersions (0.5, 1 and 2% wt.) were assessed and compared to other neutral gums commonly used in food, cosmetic and pharmaceutics industries (methylcellulose, locust bean gum and guar gum). Kefiran showed shear flow characteristics similar to that displayed by other representative neutral gums, although it always yielded lower viscosities at a given concentration. For each gum system it was possible to find a correlation between dynamic and steady shear properties by a master curve including both the apparent and complex viscosities. When studying extensional properties of selected gums at 2% wt. by means of a capillary break-up rheometer, kefiran solutions did not show important extensional properties, displaying a behaviour close the Newtonian.Fil: Piermaria, Judith Araceli. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Bengoechea, Carlos. Universidad de Sevilla; EspañaFil: Abraham, Analia Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Hachemi Guerrero, Antonio Munir. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Área de Bioquímica y Control de Alimentos; ArgentinaElsevier2016-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/57195Piermaria, Judith Araceli; Bengoechea, Carlos; Abraham, Analia Graciela; Hachemi Guerrero, Antonio Munir; Shear and extensional properties of kefiran; Elsevier; Carbohydrate Polymers; 152; 11-2016; 97-1040144-8617CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.carbpol.2016.06.067info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0144861716307421info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:36:43Zoai:ri.conicet.gov.ar:11336/57195instacron: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 09:36:43.998CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Shear and extensional properties of kefiran
title Shear and extensional properties of kefiran
spellingShingle Shear and extensional properties of kefiran
Piermaria, Judith Araceli
Cross
Extensional Viscosity
Kefiran
Neutral Gum
Rheology
title_short Shear and extensional properties of kefiran
title_full Shear and extensional properties of kefiran
title_fullStr Shear and extensional properties of kefiran
title_full_unstemmed Shear and extensional properties of kefiran
title_sort Shear and extensional properties of kefiran
dc.creator.none.fl_str_mv Piermaria, Judith Araceli
Bengoechea, Carlos
Abraham, Analia Graciela
Hachemi Guerrero, Antonio Munir
author Piermaria, Judith Araceli
author_facet Piermaria, Judith Araceli
Bengoechea, Carlos
Abraham, Analia Graciela
Hachemi Guerrero, Antonio Munir
author_role author
author2 Bengoechea, Carlos
Abraham, Analia Graciela
Hachemi Guerrero, Antonio Munir
author2_role author
author
author
dc.subject.none.fl_str_mv Cross
Extensional Viscosity
Kefiran
Neutral Gum
Rheology
topic Cross
Extensional Viscosity
Kefiran
Neutral Gum
Rheology
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Kefiran is a neutral polysaccharide constituted by glucose and galactose produced by Lactobacillus kefiranofaciens. It is included into kefir grains and has several health promoting properties. In the present work, shear and extensional properties of different kefiran aqueous dispersions (0.5, 1 and 2% wt.) were assessed and compared to other neutral gums commonly used in food, cosmetic and pharmaceutics industries (methylcellulose, locust bean gum and guar gum). Kefiran showed shear flow characteristics similar to that displayed by other representative neutral gums, although it always yielded lower viscosities at a given concentration. For each gum system it was possible to find a correlation between dynamic and steady shear properties by a master curve including both the apparent and complex viscosities. When studying extensional properties of selected gums at 2% wt. by means of a capillary break-up rheometer, kefiran solutions did not show important extensional properties, displaying a behaviour close the Newtonian.
Fil: Piermaria, Judith Araceli. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Bengoechea, Carlos. Universidad de Sevilla; España
Fil: Abraham, Analia Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Hachemi Guerrero, Antonio Munir. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Área de Bioquímica y Control de Alimentos; Argentina
description Kefiran is a neutral polysaccharide constituted by glucose and galactose produced by Lactobacillus kefiranofaciens. It is included into kefir grains and has several health promoting properties. In the present work, shear and extensional properties of different kefiran aqueous dispersions (0.5, 1 and 2% wt.) were assessed and compared to other neutral gums commonly used in food, cosmetic and pharmaceutics industries (methylcellulose, locust bean gum and guar gum). Kefiran showed shear flow characteristics similar to that displayed by other representative neutral gums, although it always yielded lower viscosities at a given concentration. For each gum system it was possible to find a correlation between dynamic and steady shear properties by a master curve including both the apparent and complex viscosities. When studying extensional properties of selected gums at 2% wt. by means of a capillary break-up rheometer, kefiran solutions did not show important extensional properties, displaying a behaviour close the Newtonian.
publishDate 2016
dc.date.none.fl_str_mv 2016-11
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/11336/57195
Piermaria, Judith Araceli; Bengoechea, Carlos; Abraham, Analia Graciela; Hachemi Guerrero, Antonio Munir; Shear and extensional properties of kefiran; Elsevier; Carbohydrate Polymers; 152; 11-2016; 97-104
0144-8617
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57195
identifier_str_mv Piermaria, Judith Araceli; Bengoechea, Carlos; Abraham, Analia Graciela; Hachemi Guerrero, Antonio Munir; Shear and extensional properties of kefiran; Elsevier; Carbohydrate Polymers; 152; 11-2016; 97-104
0144-8617
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.carbpol.2016.06.067
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0144861716307421
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv 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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