Rheological properties of pectin-enriched products isolated from butternut (Cucurbita moschata Duch ex Poiret)
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 usi...
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2009
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| LEADER | 13418caa a22012497a 4500 | ||
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| 001 | PAPER-23071 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518205442.0 | ||
| 008 | 190411s2009 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-67349088564 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a LBWTA | ||
| 100 | 1 | |a Fissore, E.N. | |
| 245 | 1 | 0 | |a Rheological properties of pectin-enriched products isolated from butternut (Cucurbita moschata Duch ex Poiret) |
| 260 | |c 2009 | ||
| 270 | 1 | 0 | |m Gerschenson, L.N.; Industry Department, School of Exact and Natural Sciences, Buenos Aires University (UBA), Ciudad Universitaria. Intendente Guiraldes 2620, 1428 Ciudad Autonoma de Buenos Aires, Argentina; email: lia@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a 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. |l eng | |
| 536 | |a Detalles de la financiación: Umweltbundesamt | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: National Council for Scientific Research | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: We acknowledge the financial support from Buenos Aires University (UBA), the National Agency of Scientific and Technological Promotion of Argentina (ANPCyT) and National Scientific and Technical Research Council of Argentina (CONICET). | ||
| 593 | |a Industry Department, School of Exact and Natural Sciences, Buenos Aires University (UBA), Ciudad Universitaria. Intendente Guiraldes 2620, 1428 Ciudad Autonoma de Buenos Aires, Argentina | ||
| 593 | |a 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 | ||
| 690 | 1 | 0 | |a BUTTERNUT |
| 690 | 1 | 0 | |a PECTIN-ENRICHED PRODUCTS |
| 690 | 1 | 0 | |a RHEOLOGICAL PROPERTIES |
| 690 | 1 | 0 | |a BUTTERNUT |
| 690 | 1 | 0 | |a CELL WALLS |
| 690 | 1 | 0 | |a CHEMICAL COMPOSITIONS |
| 690 | 1 | 0 | |a CITRATE BUFFER |
| 690 | 1 | 0 | |a COX-MERZ RULES |
| 690 | 1 | 0 | |a CUCURBITA MOSCHATA |
| 690 | 1 | 0 | |a FOOD INDUSTRIES |
| 690 | 1 | 0 | |a GALACTURONIC ACIDS |
| 690 | 1 | 0 | |a HEMICELLULASE |
| 690 | 1 | 0 | |a NEWTONIAN VISCOSITY |
| 690 | 1 | 0 | |a PECTIN-ENRICHED PRODUCTS |
| 690 | 1 | 0 | |a RHEOLOGICAL BEHAVIORS |
| 690 | 1 | 0 | |a RHEOLOGICAL PROPERTIES |
| 690 | 1 | 0 | |a RHEOLOGICAL PROPERTY |
| 690 | 1 | 0 | |a SHEAR THINNING |
| 690 | 1 | 0 | |a THICKENING PROPERTIES |
| 690 | 1 | 0 | |a TIME CONSTANTS |
| 690 | 1 | 0 | |a HYDRATES |
| 690 | 1 | 0 | |a MACROMOLECULES |
| 690 | 1 | 0 | |a MOLECULAR WEIGHT DISTRIBUTION |
| 690 | 1 | 0 | |a POLYSACCHARIDES |
| 690 | 1 | 0 | |a SPONTANEOUS EMISSION |
| 690 | 1 | 0 | |a STAINLESS STEEL |
| 690 | 1 | 0 | |a SUPRAMOLECULAR CHEMISTRY |
| 690 | 1 | 0 | |a RHEOLOGY |
| 690 | 1 | 0 | |a CUCURBITA MOSCHATA |
| 690 | 1 | 0 | |a JUGLANS CINEREA |
| 700 | 1 | |a Matkovic, L. | |
| 700 | 1 | |a Wider, E. | |
| 700 | 1 | |a Rojas, A.M. | |
| 700 | 1 | |a Gerschenson, L.N. | |
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