Hydrodynamic properties of whole arabic gum

Autores
Masuelli, Martin Alberto
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The most economically important of the hydrodynamic properties of a material are viscosity and density, which allow determining the intrinsic viscosity of raw materials used in the food industry. They serve as an indirect measure of molecular weight (M), hydrodynamic radius (RH), number of Simha, (ν(P)), Perrin parameter (P); hydration value (δ), Scheraga-Mandelkern parameter (β), and Flory parameters (0 and P0). Normally, these parameters are reported at a temperature of 25ºC, which limits their use at different temperatures. This work studies the temperature-dependence of whole arabic gum (WAG) in aqueous solution, finding that in aqueous solution, this biopolymer presents a random coil shape with ν(p) ≈ 2.55. The behavior of WAG in this system indicates that it behaves as a colloidal particle that tends to compact as temperature increases (RH decrease). The M of WAG calculated here are 760000 g/mol. The Mark-Houwink-Sakurada equation constants, a and k, for WAG in water solvent-temperature systems have been reported already, where the value of a ranges from 0.5496 to 0.5085 within a temperature range of 20 to 50°C.
Fil: Masuelli, Martin Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Física Aplicada; Argentina. Universidad Nacional de San Luis. Facultad de Quimica, Bioquimica y Farmacia. Catedra de Quimica Fisica; Argentina
Materia
Whole arabic gum
intrinsic viscosity
temperature
Hydrodynamic
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/5699
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Hydrodynamic properties of whole arabic gumMasuelli, Martin AlbertoWhole arabic gumintrinsic viscositytemperatureHydrodynamichttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The most economically important of the hydrodynamic properties of a material are viscosity and density, which allow determining the intrinsic viscosity of raw materials used in the food industry. They serve as an indirect measure of molecular weight (M), hydrodynamic radius (RH), number of Simha, (ν(P)), Perrin parameter (P); hydration value (δ), Scheraga-Mandelkern parameter (β), and Flory parameters (0 and P0). Normally, these parameters are reported at a temperature of 25ºC, which limits their use at different temperatures. This work studies the temperature-dependence of whole arabic gum (WAG) in aqueous solution, finding that in aqueous solution, this biopolymer presents a random coil shape with ν(p) ≈ 2.55. The behavior of WAG in this system indicates that it behaves as a colloidal particle that tends to compact as temperature increases (RH decrease). The M of WAG calculated here are 760000 g/mol. The Mark-Houwink-Sakurada equation constants, a and k, for WAG in water solvent-temperature systems have been reported already, where the value of a ranges from 0.5496 to 0.5085 within a temperature range of 20 to 50°C.Fil: Masuelli, Martin Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Física Aplicada; Argentina. Universidad Nacional de San Luis. Facultad de Quimica, Bioquimica y Farmacia. Catedra de Quimica Fisica; ArgentinaScience and Education Publishing2013-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/5699Masuelli, Martin Alberto; Hydrodynamic properties of whole arabic gum; Science and Education Publishing; American Journal of Food Science and Technology; 1; 3; 8-2013; 60-662333-0678enginfo:eu-repo/semantics/altIdentifier/url/http://pubs.sciepub.com/ajfst/1/3/9/info:eu-repo/semantics/altIdentifier/url/10.12691/ajfst-1-3-9info:eu-repo/semantics/altIdentifier/doi/10.12691/ajfst-1-3-9info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:57:01Zoai:ri.conicet.gov.ar:11336/5699instacron: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 09:57:01.543CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Hydrodynamic properties of whole arabic gum
title Hydrodynamic properties of whole arabic gum
spellingShingle Hydrodynamic properties of whole arabic gum
Masuelli, Martin Alberto
Whole arabic gum
intrinsic viscosity
temperature
Hydrodynamic
title_short Hydrodynamic properties of whole arabic gum
title_full Hydrodynamic properties of whole arabic gum
title_fullStr Hydrodynamic properties of whole arabic gum
title_full_unstemmed Hydrodynamic properties of whole arabic gum
title_sort Hydrodynamic properties of whole arabic gum
dc.creator.none.fl_str_mv Masuelli, Martin Alberto
author Masuelli, Martin Alberto
author_facet Masuelli, Martin Alberto
author_role author
dc.subject.none.fl_str_mv Whole arabic gum
intrinsic viscosity
temperature
Hydrodynamic
topic Whole arabic gum
intrinsic viscosity
temperature
Hydrodynamic
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The most economically important of the hydrodynamic properties of a material are viscosity and density, which allow determining the intrinsic viscosity of raw materials used in the food industry. They serve as an indirect measure of molecular weight (M), hydrodynamic radius (RH), number of Simha, (ν(P)), Perrin parameter (P); hydration value (δ), Scheraga-Mandelkern parameter (β), and Flory parameters (0 and P0). Normally, these parameters are reported at a temperature of 25ºC, which limits their use at different temperatures. This work studies the temperature-dependence of whole arabic gum (WAG) in aqueous solution, finding that in aqueous solution, this biopolymer presents a random coil shape with ν(p) ≈ 2.55. The behavior of WAG in this system indicates that it behaves as a colloidal particle that tends to compact as temperature increases (RH decrease). The M of WAG calculated here are 760000 g/mol. The Mark-Houwink-Sakurada equation constants, a and k, for WAG in water solvent-temperature systems have been reported already, where the value of a ranges from 0.5496 to 0.5085 within a temperature range of 20 to 50°C.
Fil: Masuelli, Martin Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Física Aplicada; Argentina. Universidad Nacional de San Luis. Facultad de Quimica, Bioquimica y Farmacia. Catedra de Quimica Fisica; Argentina
description The most economically important of the hydrodynamic properties of a material are viscosity and density, which allow determining the intrinsic viscosity of raw materials used in the food industry. They serve as an indirect measure of molecular weight (M), hydrodynamic radius (RH), number of Simha, (ν(P)), Perrin parameter (P); hydration value (δ), Scheraga-Mandelkern parameter (β), and Flory parameters (0 and P0). Normally, these parameters are reported at a temperature of 25ºC, which limits their use at different temperatures. This work studies the temperature-dependence of whole arabic gum (WAG) in aqueous solution, finding that in aqueous solution, this biopolymer presents a random coil shape with ν(p) ≈ 2.55. The behavior of WAG in this system indicates that it behaves as a colloidal particle that tends to compact as temperature increases (RH decrease). The M of WAG calculated here are 760000 g/mol. The Mark-Houwink-Sakurada equation constants, a and k, for WAG in water solvent-temperature systems have been reported already, where the value of a ranges from 0.5496 to 0.5085 within a temperature range of 20 to 50°C.
publishDate 2013
dc.date.none.fl_str_mv 2013-08
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/11336/5699
Masuelli, Martin Alberto; Hydrodynamic properties of whole arabic gum; Science and Education Publishing; American Journal of Food Science and Technology; 1; 3; 8-2013; 60-66
2333-0678
url http://hdl.handle.net/11336/5699
identifier_str_mv Masuelli, Martin Alberto; Hydrodynamic properties of whole arabic gum; Science and Education Publishing; American Journal of Food Science and Technology; 1; 3; 8-2013; 60-66
2333-0678
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://pubs.sciepub.com/ajfst/1/3/9/
info:eu-repo/semantics/altIdentifier/url/10.12691/ajfst-1-3-9
info:eu-repo/semantics/altIdentifier/doi/10.12691/ajfst-1-3-9
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Science and Education Publishing
publisher.none.fl_str_mv Science and Education Publishing
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 13.13397

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