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Abstract:

Prosopis ruscifolia (or vinal tree) is an abundant plant from Argentina semiarid areas, whose seeds contain a galactomannan type interesting gum: vinal gum. The aim of this work was to analyze the rheological behavior of vinal gum suspensions and the consequences of its interactions with commercial gums widely employed in the food industry. Vinal gum aqueous suspensions were in good agreement with the Cox-Merz rule at concentrations lower or equal to 1% (w/w), which establishes an empirical relationship between complex and apparent viscosity. The flow curves of vinal gum could be defined only by two parameters -Newtonian viscosity (η0) and strain rate (γ˙0.1)- and the shear-thinning behavior of vinal gum complied with the generalized curve for other polysaccharides. In mixtures with xanthan gum, vinal gum exhibited a synergistic relationship on its elastic behavior (at a total gum concentration of 1% (w/w)). On the other hand, vinal gum showed no synergism with κ-carrageenan or sodium alginate at the same total concentration of polymer. Apparent viscosity of vinal gum aqueous suspensions showed Arrhenius type dependence with temperature, as other galactomannans. The rheological behavior was not dependent on shear time, and the thickening power of vinal gum was slightly affected by pH and ionic strength changes. The present work provides detailed information on rheological characteristics of a non-traditional galactomannan extracted from an abundant and available source, being a starting point for possible applications of vinal gum as thickening and/or stabilizing agent in food, pharmaceutical, paper, textile, oil and cosmetics industries. © 2017 Elsevier Ltd

Registro:

Documento: Artículo
Título:Rheological characterization of vinal gum, a galactomannan extracted from Prosopis ruscifolia seeds
Autor:Busch, V.M.; Delgado, J.F.; Santagapita, P.R.; Wagner, J.R.; Buera, M.P.
Filiación:Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamentos de Industrias y Química Orgánica (FCEN-UBA), Intendente Güiraldes 2160, Ciudad UniversitariaCiudad Autónoma de Buenos Aires C1428EGA, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917Ciudad Autónoma de Buenos Aires C1033AAJ, Argentina
Universidad Nacional de Quilmes, Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia, Roque Sáenz Peña 352, Bernal, Buenos Aires B1876BXD, Argentina
Palabras clave:Cox merz rule; Galactomannan interaction; Hydrocolloid synergism; Polysaccharide generalized curve; Thixotropy; Xanthan
Año:2018
Volumen:74
Página de inicio:333
Página de fin:341
DOI: http://dx.doi.org/10.1016/j.foodhyd.2017.08.010
Título revista:Food Hydrocolloids
Título revista abreviado:Food Hydrocolloids
ISSN:0268005X
CODEN:FOHYE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v74_n_p333_Busch

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Citas:

---------- APA ----------
Busch, V.M., Delgado, J.F., Santagapita, P.R., Wagner, J.R. & Buera, M.P. (2018) . Rheological characterization of vinal gum, a galactomannan extracted from Prosopis ruscifolia seeds. Food Hydrocolloids, 74, 333-341.
http://dx.doi.org/10.1016/j.foodhyd.2017.08.010
---------- CHICAGO ----------
Busch, V.M., Delgado, J.F., Santagapita, P.R., Wagner, J.R., Buera, M.P. "Rheological characterization of vinal gum, a galactomannan extracted from Prosopis ruscifolia seeds" . Food Hydrocolloids 74 (2018) : 333-341.
http://dx.doi.org/10.1016/j.foodhyd.2017.08.010
---------- MLA ----------
Busch, V.M., Delgado, J.F., Santagapita, P.R., Wagner, J.R., Buera, M.P. "Rheological characterization of vinal gum, a galactomannan extracted from Prosopis ruscifolia seeds" . Food Hydrocolloids, vol. 74, 2018, pp. 333-341.
http://dx.doi.org/10.1016/j.foodhyd.2017.08.010
---------- VANCOUVER ----------
Busch, V.M., Delgado, J.F., Santagapita, P.R., Wagner, J.R., Buera, M.P. Rheological characterization of vinal gum, a galactomannan extracted from Prosopis ruscifolia seeds. Food Hydrocolloids. 2018;74:333-341.
http://dx.doi.org/10.1016/j.foodhyd.2017.08.010