2024-03-28T20:08:18Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1350672021-04-30T11:32:54Zcom_10261_70com_10261_2col_10261_323
DIGITAL.CSIC
author
Moreno Conde, Helena María
author
Herranz, Beatriz
author
Borderías, A. Javier
author
Tovar, C. A.
funder
Consejo Superior de Investigaciones Científicas (España)
2016-07-27T07:24:32Z
2016-07-27T07:24:32Z
2016
Food Hydrocolloids 60: 437- 444 (2016)
http://hdl.handle.net/10261/135067
10.1016/j.foodhyd.2016.04.015
http://dx.doi.org/10.13039/501100003339
The influence of high hydrostatic pressure (HHP) of 100 (C100), 200 (C200), 400 (C400) and 600 MPa (C600) on the structural, physicochemical, and thermo-rheological properties of aqueous glucomannan dispersions (AGD) was studied. Each AGD was prepared with a 5% concentration of deacetylated glucomannan (GM) at pH = 11 for use in the preparation of restructured fish products. The control (0 MPa) AGD (C0) exhibited a partially crystalline GM network with a glass transition temperature (T) of ~75 °C. C0 gels at 25 °C were rigid, with high breaking force (BF), fracture constant (K) and complex modulus (G*) and low tanδ values due to the large number of physical junctions produced by complete deacetylation of the GM chains. This structural response was reflected in high water binding capacity (WBC) and colour (L*) and low cooking loss (CL). Specifically, 200 MPa reduced close packing ability in the crystalline regions, evidenced in the lower T~65 °C and resulting in lower gel strength (S), K, G* and a higher viscous component (high tanδ), thus reducing the L* value. Conversely, 600 MPa increased the degree of cross-linking in C600, reinforcing the number and extent of crystalline regions, resulting in the broadening of the O-H stretching band in the FT-IR spectrum and producing a thermoset physical network with no glass transition region. Thus, C600 gel was firmer (higher G*) with greater S, and less flexible (lower strain amplitude-γ). Consequently, depending on the textural properties desired in the final restructured fish product, the most appropriate pressure would be 200 MPa for softer final gels and 600 MPa for firmer and less deformable gels.
eng
closedAccess
Glassy network
High pressure
Konjac glucomannan
Effect of high pressure treatment on the structural, mechanical and rheological properties of glucomannan gels
artículo
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URL
https://digital.csic.es/bitstream/10261/135067/1/accesoRestringido.pdf
File
MD5
42637ae8545636bc41605c1740a9a84e
15753
application/pdf
accesoRestringido.pdf