Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch

Dolz, M.; Hernández, María Jesús; Delegido, Jesús; Alfaro, M.C.; Muñoz, José

doi:10.1016/j.jfoodeng.2006.10.020

Cited by 86 publications

(46 citation statements)

References 25 publications

(44 reference statements)

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“…To determine magnitude of thixotropic effect, we calculated the surface area of the hysteresis loop. The size of hysteresis loop is related to the size of the thixotropic effect; the stronger the thixotropic properties, the greater surface area (Dolz et al 2007).…”

Section: Determination Of Rheological Properties Of Wsp Csp and Daspmentioning

confidence: 99%

Effect of Storage on Rheology of Water-Soluble, Chelate-Soluble and Diluted Alkali-Soluble Pectin in Carrot Cell Walls

Mierczyńska

Cybulska

Pieczywek

et al. 2014

Food Bioprocess Technol

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The properties and functionality of pectins from plant cell walls depend on their structure. Therefore, the objective of this work was to determine the rheological properties of pectins extracted from plant cell walls with different solvents in relation to postharvest storage time. Water (WSP), chelate (CSP) and diluted alkali (DASP) soluble pectins were studied, taken from carrot cell walls ('Nerac' variety), at harvest and at five time points during storage. The rheology of pectins was studied in relation to flow properties and viscosity, and the storage effect was studied in relation to enzyme activity. The results showed that rheology of pectins depend on the solvent used for extraction. The viscosity of each pectin fraction increased during storage. WSP had the highest viscosity (maximum 0.045 Pas) compared to CSP (0.023 Pas) and DASP (0.011 Pas). DASP revealed thixotropic properties that increased from 3 % at harvest to 14 % after 5 months of storage. Flow behaviour of DASP did not change with storage time, whereas WSP and CSP showed a change from dilatant to pseudoplastic flow. The changes in rheological properties may be related to an enzymatic-induced molecular transformation, which promotes a gelling ability.

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Section: Determination Of Rheological Properties Of Wsp Csp and Daspmentioning

confidence: 99%

Effect of Storage on Rheology of Water-Soluble, Chelate-Soluble and Diluted Alkali-Soluble Pectin in Carrot Cell Walls

Mierczyńska

Cybulska

Pieczywek

et al. 2014

Food Bioprocess Technol

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“…Efekt tiksotropowy jest związany ze złożoną strukturą materiału [20], tak jak w przypadku matrycy polisacharydowej składającej się z polimerów o różnym stopniu rozgałęzienia oraz krystaliczności [5]. Im większe pole pętli histerezy, tym silniejsze właściwości tiksotropowe [9]. Największy wpływ na tiksotropię matrycy MPSN miał dodatek jonów wapnia i żelaza w najwyższych stęże-niach: 12 i 15 mM.…”

Section: Wyniki Badań I Analizaunclassified

Effect of Divalent Metal Ions on Rheological Properties of Polysaccharide Matrix From Apple Pomace

Cybulska

Mierczyńska

Pieczywek

et al. 2015

zntj

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“…Um efeito positivo da concentração de amido no sistema foi observado sobre a viscosidade aparente das suspensões, sendo também possível notar pelo formato da curva um comportamento tipicamente pseudoplástico, o que se deve provavelmente a uma ruptura estrutural devido à aplicação de tensão (CALZETTA et al, 1999;PAMPA, 2003;PEREIRA, 2004 Nota-se, também, que as suspensões de amido apresentaram uma pequena variação no comportamento reológico com o tempo de aplicação da tensão mostrando tixotropia, que foi acentuada pelo aumento da concentração de amido na suspensão. Esta diminuição da viscosidade durante o cisalhamento (demonstrado pela histerese) pode ser atribuída à ruptura de entrelaçamentos das moléculas, que induz a desestruturação da suspensão durante o experimento (DOLZ et al, 2007). Resultado semelhante foi apresentado por Teli et al (2007) Na Figura 2 são apresentadas as suspensões de amido adicionadas de caseinato de sódio sem adição de GDL, ou seja, com pH em torno de 6,7.…”

Section: Cisalhamento Estacionáriounclassified

Viscosidade extensional e em cisalhamento de suspensões acidificadas de amido de amaranto e caseinato de sódio

Gozzo¹,

Cunha²,

Menegalli³

2009

Ciênc. Tecnol. Aliment.

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As misturas de proteínas e polissacarídeos são frequentemente encontradas em sistemas alimentares, sendo que ambos os biopolímeros contribuem para a textura e a vida de prateleira do produto (SGARBIERI, 1998). Consequentemente, é importante identificar as condições ótimas nas quais o polissacarídeo e a proteína podem ser mais efetivos para as propriedades desejadas no produto (MUNHOZ et al., 2004). Os amidos são adicionados frequentemente aos alimentos devido às suas propriedades espessantes e de retenção de água, como estabilizantes coloidais e agentes gelificantes, sendo amplamente utilizados em produtos lácteos acidificados, como o iogurte, ou com pHs próximos à neutralidade, como as sobremesas (SYRBE et al., 1998;CALZETTA et al., 1999; BERTOLINI et al., 2005).Dentre os diferentes tipos de amido, o proveniente do amaranto vem sendo bastante estudado por possuir grande potencial de mercado devido a suas características especiais como: grânulo de pequeno diâmetro, faixa ampla de viscosidade, resistência ao cisalhamento e estabilidade do gel ao congelamento (CALZETTA et al., 1999;WU;CORKE, 1999;TAPIA-BLÁCIDO et al., 2005;SILVA et al., 2006). Os grânulos de amido, quando aquecidos em presença de água acima da temperatura de gelatinização, apresentam colapso da ordenação granular levando a mudanças irreversíveis em algumas propriedades, como inchamento e rompimento dos grânulos, fusão cristalina, perda da birrefringência e aumento da viscosidade da suspensão. Com a diminuição da temperatura, observa-se um novo aumento na viscosidade devido à gelificação das moléculas de AbstractExtensional and shear viscosity of acidified amaranth starch-sodium caseinate suspensions were evaluated. Mixed systems of amaranth starchsodium caseinate acidified with glucone-delta-lactone (GDL) were studied using rheological measurements under biaxial compression and shear. The effects of the acidification rate (slow and fast) and final pH (neutral and isoelectric point of casein) were evaluated considering the interactions between biopolymers and their influence on the rheological parameters. All samples showed shear thinning behavior, but the addition of sodium caseinate in the starch suspensions at neutral pH promoted a negative effect on the apparent viscosity. The acidified samples showed an increase in the complexity of the system due to the formation of a network of starch-casein, but the force required to flow was always higher for samples containing higher concentrations of caseinate. These results show that the protein aggregation and gelation promoted by acidification prevented the microphase separation. The network was stronger in slowly gelled systems due to the formation of a more organized protein network. Although the technique of biaxial compression was not considered adequate to evaluate certain systems, our results showed that it can be a practical and efficient way to measure the rheological behavior. Keywords: amaranth starch; sodium caseinate; biaxial compression; shear. ResumoForam avaliadas as viscosidades extens...

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Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch

Cited by 86 publications

References 25 publications

Effect of Storage on Rheology of Water-Soluble, Chelate-Soluble and Diluted Alkali-Soluble Pectin in Carrot Cell Walls

Effect of Storage on Rheology of Water-Soluble, Chelate-Soluble and Diluted Alkali-Soluble Pectin in Carrot Cell Walls

Effect of Divalent Metal Ions on Rheological Properties of Polysaccharide Matrix From Apple Pomace

Viscosidade extensional e em cisalhamento de suspensões acidificadas de amido de amaranto e caseinato de sódio

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