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Effect of long-term frozen storage on the rheological properties of pressurized glucomannan gels

AuthorsHerranz, Beatriz ; Piñeiro, Lorena; Borderías, A. Javier ; Tovar, C. A.
KeywordsFrozen storage
Weakly deacetylation
High hydrostatic pressure
Issue Date2017
CitationFood Hydrocolloids 67: 224-228 (2017)
AbstractSeveral weakly deacetylated glucomannan gels (pH = 9.1), at a concentration of 5 g/100 mL, were subjected to high hydrostatic pressure (HHP) at 0, 100, 200, 400 and 600 MPa. They were frozen and stored at −20 °C for two years to study the influence of long-term frozen storage on the rheological properties of pressurized samples (FP100, FP200, FP400, FP600) compared with a frozen unpressurized control (FP0) and an unfrozen unpressurized control (P0). In unpressurized gels, frozen storage reduced stress (σ) and strain (γ) amplitudes while forming a more solid-like network (FP0 vs P0). Gel FP0 maintained the rubber-like response from temperature (T) > 70 °C as in P0. HHP reduced loss of conformational stability and enhanced cohesiveness in FP100−FP600 vs FP0. Particularly, 400 MPa improved the degree of connectivity in the glucomannan (GM) network producing a better thermoset response at T > 70 °C (FP400).
Publisher version (URL)https://doi.org/10.1016/j.foodhyd.2016.11.021
Identifiersdoi: 10.1016/j.foodhyd.2016.11.021
issn: 0268-005X
e-issn: 1873-7137
Appears in Collections:(ICTAN) Artículos
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