A further insight into the practical applications of exopolysaccharides from Sclerotium rolfsii

Autores
Viñarta, Silvana Carolina; Castellanos, Lucia Ines; Molina, Oscar Edberto; Fariña, Julia Ines
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The ability of exopolysaccharides EPS I (after 48 h-cultivation) and EPS II (after 72 h-cultivation), produced by the fungus Sclerotium rolfsii ATCC 201126, to minimize the liquid separation (syneresis) experienced by cooked starch pastes during refrigeration was investigated. After comparing different techniques, the extent of syneresis was finally estimated by daily measurement of the liquid phase length (Δh) separated above the sedimented phase throughout the storage at 5 °C. The degree of syneresis was represented by Δh/h0, where h0 stands for the initial height of the sample dispersion. Proportions varying between 9.90/0.10 and 9.00/1.00 (w/w) for 2% (w/v) corn starch/EPS aqueous blends were evaluated against 2% (w/v) corn starch (CS) as control. Up to 20 days of refrigeration and for the highest tested proportion (9.00/1.00), syneresis could be completely inhibited or 91% reduced by EPS II and EPS I, respectively. EPS II was thereby selected as the optimal syneresis preventive and subsequent analysis of its rheological behaviour in distilled water, skimmed and whole milk confirmed the ability to increase viscosity with a non-Newtonian, pseudoplastic behaviour. Rheology of CS/EPS II blends, when compared to the separated CS and EPS II, also evidenced a desirable synergistic effect in the aforementioned solvents, as witnessed by the increase in viscosity, higher consistency coefficients and lower flow behaviour indexes. Additionally, EPS II was able to prevent syneresis without affecting pH, gelling properties, hardness or colour. These results revealed that scleroglucan might become a food-approvable hydrocolloid with prospective use as food stabilizer and water loss preventive.
Fil: Viñarta, Silvana Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
Fil: Castellanos, Lucia Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Exactas y Tecnología; Argentina
Fil: Molina, Oscar Edberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Fariña, Julia Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
Materia
Exopolysaccharides
Sclerotium Rolfsii
Syneresis
Scleroglucan
Starch
Rheology
Milk
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:11336/43453
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/43453
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling A further insight into the practical applications of exopolysaccharides from Sclerotium rolfsiiViñarta, Silvana CarolinaCastellanos, Lucia InesMolina, Oscar EdbertoFariña, Julia InesExopolysaccharidesSclerotium RolfsiiSyneresisScleroglucanStarchRheologyMilkhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The ability of exopolysaccharides EPS I (after 48 h-cultivation) and EPS II (after 72 h-cultivation), produced by the fungus Sclerotium rolfsii ATCC 201126, to minimize the liquid separation (syneresis) experienced by cooked starch pastes during refrigeration was investigated. After comparing different techniques, the extent of syneresis was finally estimated by daily measurement of the liquid phase length (Δh) separated above the sedimented phase throughout the storage at 5 °C. The degree of syneresis was represented by Δh/h0, where h0 stands for the initial height of the sample dispersion. Proportions varying between 9.90/0.10 and 9.00/1.00 (w/w) for 2% (w/v) corn starch/EPS aqueous blends were evaluated against 2% (w/v) corn starch (CS) as control. Up to 20 days of refrigeration and for the highest tested proportion (9.00/1.00), syneresis could be completely inhibited or 91% reduced by EPS II and EPS I, respectively. EPS II was thereby selected as the optimal syneresis preventive and subsequent analysis of its rheological behaviour in distilled water, skimmed and whole milk confirmed the ability to increase viscosity with a non-Newtonian, pseudoplastic behaviour. Rheology of CS/EPS II blends, when compared to the separated CS and EPS II, also evidenced a desirable synergistic effect in the aforementioned solvents, as witnessed by the increase in viscosity, higher consistency coefficients and lower flow behaviour indexes. Additionally, EPS II was able to prevent syneresis without affecting pH, gelling properties, hardness or colour. These results revealed that scleroglucan might become a food-approvable hydrocolloid with prospective use as food stabilizer and water loss preventive.Fil: Viñarta, Silvana Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; ArgentinaFil: Castellanos, Lucia Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Exactas y Tecnología; ArgentinaFil: Molina, Oscar Edberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Fariña, Julia Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; ArgentinaElsevier2006-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/43453Viñarta, Silvana Carolina; Castellanos, Lucia Ines; Molina, Oscar Edberto; Fariña, Julia Ines; A further insight into the practical applications of exopolysaccharides from Sclerotium rolfsii; Elsevier; Food Hydrocolloids; 20; 5; 7-2006; 619-6290268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X05000949info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2005.05.006info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:09:19Zoai:ri.conicet.gov.ar:11336/43453instacron: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 10:09:19.705CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv A further insight into the practical applications of exopolysaccharides from Sclerotium rolfsii
title A further insight into the practical applications of exopolysaccharides from Sclerotium rolfsii
spellingShingle A further insight into the practical applications of exopolysaccharides from Sclerotium rolfsii
Viñarta, Silvana Carolina
Exopolysaccharides
Sclerotium Rolfsii
Syneresis
Scleroglucan
Starch
Rheology
Milk
title_short A further insight into the practical applications of exopolysaccharides from Sclerotium rolfsii
title_full A further insight into the practical applications of exopolysaccharides from Sclerotium rolfsii
title_fullStr A further insight into the practical applications of exopolysaccharides from Sclerotium rolfsii
title_full_unstemmed A further insight into the practical applications of exopolysaccharides from Sclerotium rolfsii
title_sort A further insight into the practical applications of exopolysaccharides from Sclerotium rolfsii
dc.creator.none.fl_str_mv Viñarta, Silvana Carolina
Castellanos, Lucia Ines
Molina, Oscar Edberto
Fariña, Julia Ines
author Viñarta, Silvana Carolina
author_facet Viñarta, Silvana Carolina
Castellanos, Lucia Ines
Molina, Oscar Edberto
Fariña, Julia Ines
author_role author
author2 Castellanos, Lucia Ines
Molina, Oscar Edberto
Fariña, Julia Ines
author2_role author
author
author
dc.subject.none.fl_str_mv Exopolysaccharides
Sclerotium Rolfsii
Syneresis
Scleroglucan
Starch
Rheology
Milk
topic Exopolysaccharides
Sclerotium Rolfsii
Syneresis
Scleroglucan
Starch
Rheology
Milk
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The ability of exopolysaccharides EPS I (after 48 h-cultivation) and EPS II (after 72 h-cultivation), produced by the fungus Sclerotium rolfsii ATCC 201126, to minimize the liquid separation (syneresis) experienced by cooked starch pastes during refrigeration was investigated. After comparing different techniques, the extent of syneresis was finally estimated by daily measurement of the liquid phase length (Δh) separated above the sedimented phase throughout the storage at 5 °C. The degree of syneresis was represented by Δh/h0, where h0 stands for the initial height of the sample dispersion. Proportions varying between 9.90/0.10 and 9.00/1.00 (w/w) for 2% (w/v) corn starch/EPS aqueous blends were evaluated against 2% (w/v) corn starch (CS) as control. Up to 20 days of refrigeration and for the highest tested proportion (9.00/1.00), syneresis could be completely inhibited or 91% reduced by EPS II and EPS I, respectively. EPS II was thereby selected as the optimal syneresis preventive and subsequent analysis of its rheological behaviour in distilled water, skimmed and whole milk confirmed the ability to increase viscosity with a non-Newtonian, pseudoplastic behaviour. Rheology of CS/EPS II blends, when compared to the separated CS and EPS II, also evidenced a desirable synergistic effect in the aforementioned solvents, as witnessed by the increase in viscosity, higher consistency coefficients and lower flow behaviour indexes. Additionally, EPS II was able to prevent syneresis without affecting pH, gelling properties, hardness or colour. These results revealed that scleroglucan might become a food-approvable hydrocolloid with prospective use as food stabilizer and water loss preventive.
Fil: Viñarta, Silvana Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
Fil: Castellanos, Lucia Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Exactas y Tecnología; Argentina
Fil: Molina, Oscar Edberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Fariña, Julia Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
description The ability of exopolysaccharides EPS I (after 48 h-cultivation) and EPS II (after 72 h-cultivation), produced by the fungus Sclerotium rolfsii ATCC 201126, to minimize the liquid separation (syneresis) experienced by cooked starch pastes during refrigeration was investigated. After comparing different techniques, the extent of syneresis was finally estimated by daily measurement of the liquid phase length (Δh) separated above the sedimented phase throughout the storage at 5 °C. The degree of syneresis was represented by Δh/h0, where h0 stands for the initial height of the sample dispersion. Proportions varying between 9.90/0.10 and 9.00/1.00 (w/w) for 2% (w/v) corn starch/EPS aqueous blends were evaluated against 2% (w/v) corn starch (CS) as control. Up to 20 days of refrigeration and for the highest tested proportion (9.00/1.00), syneresis could be completely inhibited or 91% reduced by EPS II and EPS I, respectively. EPS II was thereby selected as the optimal syneresis preventive and subsequent analysis of its rheological behaviour in distilled water, skimmed and whole milk confirmed the ability to increase viscosity with a non-Newtonian, pseudoplastic behaviour. Rheology of CS/EPS II blends, when compared to the separated CS and EPS II, also evidenced a desirable synergistic effect in the aforementioned solvents, as witnessed by the increase in viscosity, higher consistency coefficients and lower flow behaviour indexes. Additionally, EPS II was able to prevent syneresis without affecting pH, gelling properties, hardness or colour. These results revealed that scleroglucan might become a food-approvable hydrocolloid with prospective use as food stabilizer and water loss preventive.
publishDate 2006
dc.date.none.fl_str_mv 2006-07
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/11336/43453
Viñarta, Silvana Carolina; Castellanos, Lucia Ines; Molina, Oscar Edberto; Fariña, Julia Ines; A further insight into the practical applications of exopolysaccharides from Sclerotium rolfsii; Elsevier; Food Hydrocolloids; 20; 5; 7-2006; 619-629
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/43453
identifier_str_mv Viñarta, Silvana Carolina; Castellanos, Lucia Ines; Molina, Oscar Edberto; Fariña, Julia Ines; A further insight into the practical applications of exopolysaccharides from Sclerotium rolfsii; Elsevier; Food Hydrocolloids; 20; 5; 7-2006; 619-629
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/url/http://www.sciencedirect.com/science/article/pii/S0268005X05000949
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2005.05.006
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
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 13.13397

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