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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Sólo de Zaldívar, M. Beatriz | - |
dc.contributor.author | Tovar, C. A. | - |
dc.contributor.author | Borderías, A. Javier | - |
dc.date.accessioned | 2014-03-06T08:27:52Z | - |
dc.date.available | 2014-03-06T08:27:52Z | - |
dc.date.issued | 2014 | - |
dc.identifier.citation | Food Hydrocolloids, 35 :59-68 (2014) | - |
dc.identifier.issn | 0268-005X | - |
dc.identifier.uri | http://hdl.handle.net/10261/93066 | - |
dc.description.abstract | This 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. | es_ES |
dc.description.sponsorship | This work has been supported by the Ministry of Economía y Competitividad under the Project AGL-24693 and by the Consejo Superior de Investigaciones Científicas for Predoctoral Scholarship BES-2009-018321. The authors wish to thank the Xunta de Galicia for its financial support under the Chttp://dxonsolidation and restructuring program of competitive research units: Strategic Research Partnerships (2009/060). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | openAccess | es_ES |
dc.subject | FT-IR | es_ES |
dc.subject | Deacetylation ratio | es_ES |
dc.subject | Restructured seafood products | es_ES |
dc.subject | Glucomannan gels | es_ES |
dc.title | Effect of KGM deacetylation on the physicochemical rheological and structural properties of glucomannan gels. | - |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodhyd.2013.04.009 | - |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.foodhyd.2013.04.009 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
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