Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition

Autores
Galmarini, Mara Virginia; Baeza, Rosa; Sánchez, Virginia Estela; Zamora, María Clara; Chirife, Jorge
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Sánchez, Virginia Estela. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Abstract: The viscosity of trehalose and sucrose solutions was measured and compared as well as the effect of adding guar gum. Viscosity measurements of trehalose and sucrose solutions were performed in the range 20e45 g/100 g; 0.1 g guar gum/100 g was added in mixed systems. Viscosity of trehalose or sucrose solutions was measured at 20, 27 and 34 C. Trehalose solutions had always a higher viscosity than sucrose, with the biggest difference (p < 0.001) in the range 30-45 g/100 g. Addition of guar gum revealed a synergistic effect with both disaccharides, particularly for trehalose. Viscosity dependence on temperature was also analyzed by calculating activation energies for all systems studied.
Fuente
LWT - Food Science and Technology. 2011, 44
Materia
VISCOSIDAD
TREHALOSA
SUCROSA
GOMA GUAR
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/14992
Acceder
id RIUCA_96a897d647bff8c587e13e8f75282081
oai_identifier_str oai:ucacris:123456789/14992
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum additionGalmarini, Mara VirginiaBaeza, RosaSánchez, Virginia EstelaZamora, María ClaraChirife, JorgeVISCOSIDADTREHALOSASUCROSAGOMA GUARFil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Sánchez, Virginia Estela. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaAbstract: The viscosity of trehalose and sucrose solutions was measured and compared as well as the effect of adding guar gum. Viscosity measurements of trehalose and sucrose solutions were performed in the range 20e45 g/100 g; 0.1 g guar gum/100 g was added in mixed systems. Viscosity of trehalose or sucrose solutions was measured at 20, 27 and 34 C. Trehalose solutions had always a higher viscosity than sucrose, with the biggest difference (p < 0.001) in the range 30-45 g/100 g. Addition of guar gum revealed a synergistic effect with both disaccharides, particularly for trehalose. Viscosity dependence on temperature was also analyzed by calculating activation energies for all systems studied.Elsevier2011info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/149920023-643810.1016/j.lwt.2010.04.021Galmarini, M.V., et al. Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition [en línea]. LWT - Food Science and Technology. 2011, 44 doi:10.1016/j.lwt.2010.04.021 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/14992LWT - Food Science and Technology. 2011, 44reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:58:49Zoai:ucacris:123456789/14992instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:58:50.146Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition
title Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition
spellingShingle Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition
Galmarini, Mara Virginia
VISCOSIDAD
TREHALOSA
SUCROSA
GOMA GUAR
title_short Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition
title_full Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition
title_fullStr Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition
title_full_unstemmed Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition
title_sort Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition
dc.creator.none.fl_str_mv Galmarini, Mara Virginia
Baeza, Rosa
Sánchez, Virginia Estela
Zamora, María Clara
Chirife, Jorge
author Galmarini, Mara Virginia
author_facet Galmarini, Mara Virginia
Baeza, Rosa
Sánchez, Virginia Estela
Zamora, María Clara
Chirife, Jorge
author_role author
author2 Baeza, Rosa
Sánchez, Virginia Estela
Zamora, María Clara
Chirife, Jorge
author2_role author
author
author
author
dc.subject.none.fl_str_mv VISCOSIDAD
TREHALOSA
SUCROSA
GOMA GUAR
topic VISCOSIDAD
TREHALOSA
SUCROSA
GOMA GUAR
dc.description.none.fl_txt_mv Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Sánchez, Virginia Estela. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Abstract: The viscosity of trehalose and sucrose solutions was measured and compared as well as the effect of adding guar gum. Viscosity measurements of trehalose and sucrose solutions were performed in the range 20e45 g/100 g; 0.1 g guar gum/100 g was added in mixed systems. Viscosity of trehalose or sucrose solutions was measured at 20, 27 and 34 C. Trehalose solutions had always a higher viscosity than sucrose, with the biggest difference (p < 0.001) in the range 30-45 g/100 g. Addition of guar gum revealed a synergistic effect with both disaccharides, particularly for trehalose. Viscosity dependence on temperature was also analyzed by calculating activation energies for all systems studied.
description Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
publishDate 2011
dc.date.none.fl_str_mv 2011
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 https://repositorio.uca.edu.ar/handle/123456789/14992
0023-6438
10.1016/j.lwt.2010.04.021
Galmarini, M.V., et al. Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition [en línea]. LWT - Food Science and Technology. 2011, 44 doi:10.1016/j.lwt.2010.04.021 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/14992
url https://repositorio.uca.edu.ar/handle/123456789/14992
identifier_str_mv 0023-6438
10.1016/j.lwt.2010.04.021
Galmarini, M.V., et al. Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition [en línea]. LWT - Food Science and Technology. 2011, 44 doi:10.1016/j.lwt.2010.04.021 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/14992
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv LWT - Food Science and Technology. 2011, 44
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 13.070432

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