Intrinsic Viscosity Determination of High Molecular Weight Biopolymers by Different Plot Methods. Chia Gum Case

Autores
Masuelli, Martin Alberto
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The chia (Salvia hispanica) generates an abundant and viscous mucilage, this is purified with periods of heating-cooling and finally precipitated with ethanol, obtaining chia gum, CG. In this work the intrinsic viscosity is determined by different methods being Huggins taken as standard. The different methods are compared and evaluated with their respective percentage relative errors. By means of intrinsic viscosity is determined the molecular weight with a value of 3846000g/mol. This polysaccharide acquires a rod-like conformation with an "a" value, Mark-Houwink parameter, of 0.803 according to Int. J. Biological Macromol. 81 (2015) 991-999. This macromolecule is very promising and has a potential in several industrial applications such as film forming, gel, thickener, and coemulsifier.
Fil: Masuelli, Martin Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina
Materia
CHIA GUM
MOLECULAR WEIGHT
INTRINSIC VISCOSITY
MODELS
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:11336/86711
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Intrinsic Viscosity Determination of High Molecular Weight Biopolymers by Different Plot Methods. Chia Gum CaseMasuelli, Martin AlbertoCHIA GUMMOLECULAR WEIGHTINTRINSIC VISCOSITYMODELShttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2The chia (Salvia hispanica) generates an abundant and viscous mucilage, this is purified with periods of heating-cooling and finally precipitated with ethanol, obtaining chia gum, CG. In this work the intrinsic viscosity is determined by different methods being Huggins taken as standard. The different methods are compared and evaluated with their respective percentage relative errors. By means of intrinsic viscosity is determined the molecular weight with a value of 3846000g/mol. This polysaccharide acquires a rod-like conformation with an "a" value, Mark-Houwink parameter, of 0.803 according to Int. J. Biological Macromol. 81 (2015) 991-999. This macromolecule is very promising and has a potential in several industrial applications such as film forming, gel, thickener, and coemulsifier.Fil: Masuelli, Martin Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; ArgentinaScience and Education2018-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/86711Masuelli, Martin Alberto; Intrinsic Viscosity Determination of High Molecular Weight Biopolymers by Different Plot Methods. Chia Gum Case; Science and Education; Journal of Polymer and Biopolymer Physics Chemistry; 6; 1; 10-2018; 13-252373-34032373-3411CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://pubs.sciepub.com/jpbpc/6/1/2/index.htmlinfo:eu-repo/semantics/altIdentifier/doi/10.12691/jpbpc-6-1-2info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:05:12Zoai:ri.conicet.gov.ar:11336/86711instacron: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 10:05:12.649CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Intrinsic Viscosity Determination of High Molecular Weight Biopolymers by Different Plot Methods. Chia Gum Case
title Intrinsic Viscosity Determination of High Molecular Weight Biopolymers by Different Plot Methods. Chia Gum Case
spellingShingle Intrinsic Viscosity Determination of High Molecular Weight Biopolymers by Different Plot Methods. Chia Gum Case
Masuelli, Martin Alberto
CHIA GUM
MOLECULAR WEIGHT
INTRINSIC VISCOSITY
MODELS
title_short Intrinsic Viscosity Determination of High Molecular Weight Biopolymers by Different Plot Methods. Chia Gum Case
title_full Intrinsic Viscosity Determination of High Molecular Weight Biopolymers by Different Plot Methods. Chia Gum Case
title_fullStr Intrinsic Viscosity Determination of High Molecular Weight Biopolymers by Different Plot Methods. Chia Gum Case
title_full_unstemmed Intrinsic Viscosity Determination of High Molecular Weight Biopolymers by Different Plot Methods. Chia Gum Case
title_sort Intrinsic Viscosity Determination of High Molecular Weight Biopolymers by Different Plot Methods. Chia Gum Case
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 CHIA GUM
MOLECULAR WEIGHT
INTRINSIC VISCOSITY
MODELS
topic CHIA GUM
MOLECULAR WEIGHT
INTRINSIC VISCOSITY
MODELS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The chia (Salvia hispanica) generates an abundant and viscous mucilage, this is purified with periods of heating-cooling and finally precipitated with ethanol, obtaining chia gum, CG. In this work the intrinsic viscosity is determined by different methods being Huggins taken as standard. The different methods are compared and evaluated with their respective percentage relative errors. By means of intrinsic viscosity is determined the molecular weight with a value of 3846000g/mol. This polysaccharide acquires a rod-like conformation with an "a" value, Mark-Houwink parameter, of 0.803 according to Int. J. Biological Macromol. 81 (2015) 991-999. This macromolecule is very promising and has a potential in several industrial applications such as film forming, gel, thickener, and coemulsifier.
Fil: Masuelli, Martin Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina
description The chia (Salvia hispanica) generates an abundant and viscous mucilage, this is purified with periods of heating-cooling and finally precipitated with ethanol, obtaining chia gum, CG. In this work the intrinsic viscosity is determined by different methods being Huggins taken as standard. The different methods are compared and evaluated with their respective percentage relative errors. By means of intrinsic viscosity is determined the molecular weight with a value of 3846000g/mol. This polysaccharide acquires a rod-like conformation with an "a" value, Mark-Houwink parameter, of 0.803 according to Int. J. Biological Macromol. 81 (2015) 991-999. This macromolecule is very promising and has a potential in several industrial applications such as film forming, gel, thickener, and coemulsifier.
publishDate 2018
dc.date.none.fl_str_mv 2018-10
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/11336/86711
Masuelli, Martin Alberto; Intrinsic Viscosity Determination of High Molecular Weight Biopolymers by Different Plot Methods. Chia Gum Case; Science and Education; Journal of Polymer and Biopolymer Physics Chemistry; 6; 1; 10-2018; 13-25
2373-3403
2373-3411
CONICET Digital
CONICET
url http://hdl.handle.net/11336/86711
identifier_str_mv Masuelli, Martin Alberto; Intrinsic Viscosity Determination of High Molecular Weight Biopolymers by Different Plot Methods. Chia Gum Case; Science and Education; Journal of Polymer and Biopolymer Physics Chemistry; 6; 1; 10-2018; 13-25
2373-3403
2373-3411
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://pubs.sciepub.com/jpbpc/6/1/2/index.html
info:eu-repo/semantics/altIdentifier/doi/10.12691/jpbpc-6-1-2
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
publisher.none.fl_str_mv Science and Education
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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