English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/89656
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:


Polysaccharide gels as oil bulking agents: Technological and structural properties

AuthorsHerrero, Ana M. ; Carmona, Pedro ; Jiménez Colmenero, Francisco ; Ruiz-Capillas, C.
Issue Date2014
CitationFood Hydrocolloids 36: 374- 381 (2014)
AbstractLipid and polysaccharide interactions in various polysaccharide gels prepared for use as oil bulking agents were investigated using Raman spectroscopy. Two different polysaccharide gel matrices containing olive oil were prepared using mixed biopolymer systems of alginate with inulin (OM-A/I) or dextrin (OM-A/D). Stability and textural properties were also evaluated in these matrices. Thermal stability of the different matrices was optimal. The textural behaviour of polysaccharide matrices with olive oil incorporated differed depending on the polysaccharide gels used in their formulation. OM-A/I presented the highest ( P<0.05) hardness, adhesiveness, and chewiness. These matrices were stabilized by hydrogen bonding between oil carbonyl groups and water and/or carbohydrate molecules. Lipid acyl chains are relatively fixed through hydrogen bonding and intermolecular order upon micelle formation. Raman spectroscopic results also showed carbohydrate-water hydrogen bonding, in which inulin seemed to be more strongly bonded to water than dextrin. This difference in the structural behaviour of inulin and dextrin in terms of hydrogen bonding to water may explain the differences in textural properties. © 2013 Elsevier Ltd.
Identifiersdoi: 10.1016/j.foodhyd.2013.08.008
issn: 0268-005X
Appears in Collections:(ICTAN) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.