English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/93066
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Título

Effect of KGM deacetylation on the physicochemical rheological and structural properties of glucomannan gels.

AutorSólo de Zaldívar, M. Beatriz ; Tovar, C. A.; Borderías, A. Javier
Palabras claveFT-IR
Deacetylation ratio
Restructured seafood products
Glucomannan gels
Fecha de publicación2014
EditorElsevier
CitaciónFood Hydrocolloids, 35 :59-68 (2014)
ResumenThis paper focuses on the relationship between network structure and physicochemical and rheological properties of aqueous glucomannan dispersions (AGD) as a function of pH, to establish optimal conditions of glucomannan gelation for making restructured seafood products. Various lots of AGD were prepared from 3% (L1) and 5% (L2) konjac glucomannan adding different amounts (0.5-5%) of 0.6N KOH to obtain samples with successively increasing degrees of alkalinity, from pH= 8.9 to =11.9 (samples L1.1-L1.6 for 3% AGD) and from pH= 7 to 11.4 (samples L2.1-L2.6 for 5% AGD). The spectra of the different AGDs were obtained by Fourier Transform Infrared spectroscopy (FT-IR) to quantify the deacetylation ratio, whose effect on the physicochemical, mechanical (puncture), viscoelastic (at both small and large time scales) and structural characteristics (scanning electron microscopy (SEM)) was analysed. A linear dependence was found between the relative area of acetyl bands of AGD and pH, showing a discontinuous region in the function or gap zone between pHs 9.3 (L1.2) and 9.8 (L1.3) for 3% AGD and between 9.2 (L2.3) and 10.7 (L2.4) for 5 % AGD. Samples before the gap zone (L1.2 and L2.3) were gels of varying degrees of weakness, becoming strong gels thereafter. The gelation conditions were best at pH~10.7 for both 3 and 5% AGDs, corresponding to high and moderate deacetylation ratio, respectively. The resulting gels possessed elastic,cohesive and time-stable networks and thus formed basic structures able to contain several ingredients for making restructured seafood products. The SEM photographs corroborated the physicochemical and rheological characteristics.
Versión del editorhttp://dx.doi.org/10.1016/j.foodhyd.2013.04.009
URIhttp://hdl.handle.net/10261/93066
DOI10.1016/j.foodhyd.2013.04.009
ISSN0268-005X
Aparece en las colecciones: (ICTAN) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
Effect_ of.pdf2,17 MBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 

Artículos relacionados:


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.