Rheological characterization of the hydrocolloid from Gleditsia amorphoides seeds

Autores
Perduca, Martina Juliana; Spotti, Maria Julia; Santiago, Liliana Gabriela; Judis, Maria Alicia; Rubiolo, Amelia Catalina; Carrara, Carlos Roberto
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Espina Corona Gum (ECG) is extracted from Gleditsia amorphoides seeds and is used as an additive in Argentinean food industry. Its chemical structure corresponds to a galactomannan. ECG was compared with Guar Gum (GG) as regards several properties, among them those related to rheological behavior, the effect of NaCl concentration, temperature and acidity. Experimental results demonstrated that ECG solutions have a shear-thinning behavior, respond to a power-law model, are influenced by temperature, and show a good stability when heated. The presence of NaCl and acidity did not affect ECG solution viscosity. ECG solutions were less viscous and less shear-thinning than GG ones. The viscoelastic behavior shows that, for low frequencies, the viscous modulus is greater than the elastic one up to the crossover point of the frequency, where this behavior is reverted. The apparent viscosity decreased as the frequency of oscillation increased.
Fil: Perduca, Martina Juliana. 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. Universidad de la Cuenca del Plata; Argentina
Fil: Spotti, Maria Julia. 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: Santiago, Liliana Gabriela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral; 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. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Materia
Hydrocolloid
Gleditsia amorphoides
Espina Corona Gum
Galactomannan
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:11336/102671
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Rheological characterization of the hydrocolloid from Gleditsia amorphoides seedsPerduca, Martina JulianaSpotti, Maria JuliaSantiago, Liliana GabrielaJudis, Maria AliciaRubiolo, Amelia CatalinaCarrara, Carlos RobertoHydrocolloidGleditsia amorphoidesEspina Corona GumGalactomannanhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Espina Corona Gum (ECG) is extracted from Gleditsia amorphoides seeds and is used as an additive in Argentinean food industry. Its chemical structure corresponds to a galactomannan. ECG was compared with Guar Gum (GG) as regards several properties, among them those related to rheological behavior, the effect of NaCl concentration, temperature and acidity. Experimental results demonstrated that ECG solutions have a shear-thinning behavior, respond to a power-law model, are influenced by temperature, and show a good stability when heated. The presence of NaCl and acidity did not affect ECG solution viscosity. ECG solutions were less viscous and less shear-thinning than GG ones. The viscoelastic behavior shows that, for low frequencies, the viscous modulus is greater than the elastic one up to the crossover point of the frequency, where this behavior is reverted. The apparent viscosity decreased as the frequency of oscillation increased.Fil: Perduca, Martina Juliana. 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. Universidad de la Cuenca del Plata; ArgentinaFil: Spotti, Maria Julia. 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: Santiago, Liliana Gabriela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral; 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. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaElsevier Science2013-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/102671Perduca, Martina Juliana; Spotti, Maria Julia; Santiago, Liliana Gabriela; Judis, Maria Alicia; Rubiolo, Amelia Catalina; et al.; Rheological characterization of the hydrocolloid from Gleditsia amorphoides seeds; Elsevier Science; LWT - Food Science and Technology; 51; 1; 4-2013; 143-1470023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643812003878info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.09.007info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:44:19Zoai:ri.conicet.gov.ar:11336/102671instacron: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 09:44:19.473CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Rheological characterization of the hydrocolloid from Gleditsia amorphoides seeds
title Rheological characterization of the hydrocolloid from Gleditsia amorphoides seeds
spellingShingle Rheological characterization of the hydrocolloid from Gleditsia amorphoides seeds
Perduca, Martina Juliana
Hydrocolloid
Gleditsia amorphoides
Espina Corona Gum
Galactomannan
title_short Rheological characterization of the hydrocolloid from Gleditsia amorphoides seeds
title_full Rheological characterization of the hydrocolloid from Gleditsia amorphoides seeds
title_fullStr Rheological characterization of the hydrocolloid from Gleditsia amorphoides seeds
title_full_unstemmed Rheological characterization of the hydrocolloid from Gleditsia amorphoides seeds
title_sort Rheological characterization of the hydrocolloid from Gleditsia amorphoides seeds
dc.creator.none.fl_str_mv Perduca, Martina Juliana
Spotti, Maria Julia
Santiago, Liliana Gabriela
Judis, Maria Alicia
Rubiolo, Amelia Catalina
Carrara, Carlos Roberto
author Perduca, Martina Juliana
author_facet Perduca, Martina Juliana
Spotti, Maria Julia
Santiago, Liliana Gabriela
Judis, Maria Alicia
Rubiolo, Amelia Catalina
Carrara, Carlos Roberto
author_role author
author2 Spotti, Maria Julia
Santiago, Liliana Gabriela
Judis, Maria Alicia
Rubiolo, Amelia Catalina
Carrara, Carlos Roberto
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Hydrocolloid
Gleditsia amorphoides
Espina Corona Gum
Galactomannan
topic Hydrocolloid
Gleditsia amorphoides
Espina Corona Gum
Galactomannan
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Espina Corona Gum (ECG) is extracted from Gleditsia amorphoides seeds and is used as an additive in Argentinean food industry. Its chemical structure corresponds to a galactomannan. ECG was compared with Guar Gum (GG) as regards several properties, among them those related to rheological behavior, the effect of NaCl concentration, temperature and acidity. Experimental results demonstrated that ECG solutions have a shear-thinning behavior, respond to a power-law model, are influenced by temperature, and show a good stability when heated. The presence of NaCl and acidity did not affect ECG solution viscosity. ECG solutions were less viscous and less shear-thinning than GG ones. The viscoelastic behavior shows that, for low frequencies, the viscous modulus is greater than the elastic one up to the crossover point of the frequency, where this behavior is reverted. The apparent viscosity decreased as the frequency of oscillation increased.
Fil: Perduca, Martina Juliana. 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. Universidad de la Cuenca del Plata; Argentina
Fil: Spotti, Maria Julia. 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: Santiago, Liliana Gabriela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral; 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. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
description Espina Corona Gum (ECG) is extracted from Gleditsia amorphoides seeds and is used as an additive in Argentinean food industry. Its chemical structure corresponds to a galactomannan. ECG was compared with Guar Gum (GG) as regards several properties, among them those related to rheological behavior, the effect of NaCl concentration, temperature and acidity. Experimental results demonstrated that ECG solutions have a shear-thinning behavior, respond to a power-law model, are influenced by temperature, and show a good stability when heated. The presence of NaCl and acidity did not affect ECG solution viscosity. ECG solutions were less viscous and less shear-thinning than GG ones. The viscoelastic behavior shows that, for low frequencies, the viscous modulus is greater than the elastic one up to the crossover point of the frequency, where this behavior is reverted. The apparent viscosity decreased as the frequency of oscillation increased.
publishDate 2013
dc.date.none.fl_str_mv 2013-04
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/11336/102671
Perduca, Martina Juliana; Spotti, Maria Julia; Santiago, Liliana Gabriela; Judis, Maria Alicia; Rubiolo, Amelia Catalina; et al.; Rheological characterization of the hydrocolloid from Gleditsia amorphoides seeds; Elsevier Science; LWT - Food Science and Technology; 51; 1; 4-2013; 143-147
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/102671
identifier_str_mv Perduca, Martina Juliana; Spotti, Maria Julia; Santiago, Liliana Gabriela; Judis, Maria Alicia; Rubiolo, Amelia Catalina; et al.; Rheological characterization of the hydrocolloid from Gleditsia amorphoides seeds; Elsevier Science; LWT - Food Science and Technology; 51; 1; 4-2013; 143-147
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643812003878
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.09.007
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
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
_version_ 1842268657967693824
score 13.13397

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