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Abstract:

Rheological behavior of five different pectin-enriched products obtained from a cell wall enriched powder of butternut (Cucurbita moschata Duch ex Poiret) was evaluated through flow and oscillatory assays. The product SE was obtained through treatment with citrate buffer; C1 and C2 were obtained using cellulase and different enzyme-substrate ratios while H1 and H2 resulted from hemicellulase treatment at different levels. SE- and H1-pectin-enriched fractions showed the best performance as thickeners as indicated by their highest Newtonian viscosities and time constants on shear-thinning along the flow. These fractions showed a structure with the highest density of interactions between the hydrated macromolecules when solutions were evaluated at rest. Fractions obtained with a higher activity of hemicellulase (H2) or with the lowest activity of cellulase assayed (C1) showed the same degree of structure when evaluated at rest, while C2-fraction presented the lowest density of macromolecular interactions in water, behaving as a diluted hydrocolloid solution as confirmed by its fitting to the Cox-Merz rule. Molecular weight distribution of polysaccharide fractions along with chemical composition helped to explain the rheological behavior of these isolated fractions which contained between 39 and 78 g of galacturonic acid per 100 g of product. With the exception of C2 fraction, pectin-enriched products isolated from butternut showed an interesting range of thickening properties and can be used as thickeners in the food industry. © 2009 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Rheological properties of pectin-enriched products isolated from butternut (Cucurbita moschata Duch ex Poiret)
Autor:Fissore, E.N.; Matkovic, L.; Wider, E.; Rojas, A.M.; Gerschenson, L.N.
Filiación:Industry Department, School of Exact and Natural Sciences, Buenos Aires University (UBA), Ciudad Universitaria. Intendente Guiraldes 2620, 1428 Ciudad Autonoma de Buenos Aires, Argentina
Biological Chemistry Department, School of Exact and Natural Sciences, Buenos Aires University (UBA), Ciudad Universitaria. Intendente Guiraldes 2620, 1428 Ciudad Autonoma de Buenos Aires, Argentina
Palabras clave:Butternut; Pectin-enriched products; Rheological properties; Butternut; Cell walls; Chemical compositions; Citrate buffer; Cox-Merz rules; Cucurbita moschata; Food industries; Galacturonic acids; Hemicellulase; Newtonian viscosity; Pectin-enriched products; Rheological behaviors; Rheological properties; Rheological property; Shear thinning; Thickening properties; Time constants; Hydrates; Macromolecules; Molecular weight distribution; Polysaccharides; Spontaneous emission; Stainless steel; Supramolecular chemistry; Rheology; Cucurbita moschata; Juglans cinerea
Año:2009
Volumen:42
Número:8
Página de inicio:1413
Página de fin:1421
DOI: http://dx.doi.org/10.1016/j.lwt.2009.03.003
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v42_n8_p1413_Fissore

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Citas:

---------- APA ----------
Fissore, E.N., Matkovic, L., Wider, E., Rojas, A.M. & Gerschenson, L.N. (2009) . Rheological properties of pectin-enriched products isolated from butternut (Cucurbita moschata Duch ex Poiret). LWT - Food Science and Technology, 42(8), 1413-1421.
http://dx.doi.org/10.1016/j.lwt.2009.03.003
---------- CHICAGO ----------
Fissore, E.N., Matkovic, L., Wider, E., Rojas, A.M., Gerschenson, L.N. "Rheological properties of pectin-enriched products isolated from butternut (Cucurbita moschata Duch ex Poiret)" . LWT - Food Science and Technology 42, no. 8 (2009) : 1413-1421.
http://dx.doi.org/10.1016/j.lwt.2009.03.003
---------- MLA ----------
Fissore, E.N., Matkovic, L., Wider, E., Rojas, A.M., Gerschenson, L.N. "Rheological properties of pectin-enriched products isolated from butternut (Cucurbita moschata Duch ex Poiret)" . LWT - Food Science and Technology, vol. 42, no. 8, 2009, pp. 1413-1421.
http://dx.doi.org/10.1016/j.lwt.2009.03.003
---------- VANCOUVER ----------
Fissore, E.N., Matkovic, L., Wider, E., Rojas, A.M., Gerschenson, L.N. Rheological properties of pectin-enriched products isolated from butternut (Cucurbita moschata Duch ex Poiret). LWT - Food Sci. Technol. 2009;42(8):1413-1421.
http://dx.doi.org/10.1016/j.lwt.2009.03.003