Comparative study of pH and high pressure treatment on the viscoelastic properties of glucomannan gels after long-term frozen storage

Four lots of glucomannan (GM) gels (5 g/100 mL w/v): two lots of native GM gels (pH = 6.6; lot N) and two lots of deacetylated GM gels (pH = 11; lot D) were subjected to high hydrostatic pressure (HHP) at 0 (N0 and D0 respectively), and 400 MPa (N400 and D400 respectively). All samples were frozen a...

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Detalhes bibliográficos
Autores: Tovar, Clara A., Piñeiro, Lorena, Herranz, Beatriz
Formato: artículo
Estado:Versión enviada para evaluación y publicación
Fecha de publicación:2017
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/171249
Acesso em linha:http://hdl.handle.net/10261/171249
Access Level:acceso abierto
Palavra-chave:Frozen storage
High hydrostatic pressure
Glucomannan
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spelling Comparative study of pH and high pressure treatment on the viscoelastic properties of glucomannan gels after long-term frozen storageTovar, Clara A.Piñeiro, LorenaHerranz, BeatrizFrozen storageHigh hydrostatic pressureGlucomannanFour lots of glucomannan (GM) gels (5 g/100 mL w/v): two lots of native GM gels (pH = 6.6; lot N) and two lots of deacetylated GM gels (pH = 11; lot D) were subjected to high hydrostatic pressure (HHP) at 0 (N0 and D0 respectively), and 400 MPa (N400 and D400 respectively). All samples were frozen and stored at −20 °C for two years to analyse the effect of long-term frozen storage on the viscoelastic parameters of pressurized samples according to pH (FN400, FD400) vs unpressurized samples (FN0, FD0), all in comparison with the respective unfrozen unpressurized controls (N0, D0). HHP improved the gel properties of frozen native gels as evidenced by significantly higher stress (σ) and strain (γ) amplitudes in FN400 vs FN0, albeit the effect was attenuated when GM was deacetylated (FD400 vs FD0). From T > 65 °C, HHP produced rubber-like elasticity in native GM gel (N400), and this thermal response was maintained in frozen native gel (FN400). Thermal profiles of deacetylated GM gels suggest that HHP reduced vitrification of physical networks in FD400 vs FD0.Authors wish to thank the Spanish Ministry of Economy and Competitiveness for financial support (AGL2011-24693) and Xunta de Galicia for its financial support under the consolidation and restructuring program of competitive research units.Peer ReviewedElsevierMinisterio de Economía y Competitividad (España)Xunta de GaliciaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2018201820172018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Preprintinfo:eu-repo/semantics/submittedVersionhttp://hdl.handle.net/10261/171249reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.1016/j.foodhyd.2017.06.012Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1712492026-05-22T06:33:51Z
dc.title.none.fl_str_mv Comparative study of pH and high pressure treatment on the viscoelastic properties of glucomannan gels after long-term frozen storage
title Comparative study of pH and high pressure treatment on the viscoelastic properties of glucomannan gels after long-term frozen storage
spellingShingle Comparative study of pH and high pressure treatment on the viscoelastic properties of glucomannan gels after long-term frozen storage
Tovar, Clara A.
Frozen storage
High hydrostatic pressure
Glucomannan
title_short Comparative study of pH and high pressure treatment on the viscoelastic properties of glucomannan gels after long-term frozen storage
title_full Comparative study of pH and high pressure treatment on the viscoelastic properties of glucomannan gels after long-term frozen storage
title_fullStr Comparative study of pH and high pressure treatment on the viscoelastic properties of glucomannan gels after long-term frozen storage
title_full_unstemmed Comparative study of pH and high pressure treatment on the viscoelastic properties of glucomannan gels after long-term frozen storage
title_sort Comparative study of pH and high pressure treatment on the viscoelastic properties of glucomannan gels after long-term frozen storage
dc.creator.none.fl_str_mv Tovar, Clara A.
Piñeiro, Lorena
Herranz, Beatriz
author Tovar, Clara A.
author_facet Tovar, Clara A.
Piñeiro, Lorena
Herranz, Beatriz
author_role author
author2 Piñeiro, Lorena
Herranz, Beatriz
author2_role author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Xunta de Galicia
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Frozen storage
High hydrostatic pressure
Glucomannan
topic Frozen storage
High hydrostatic pressure
Glucomannan
description Four lots of glucomannan (GM) gels (5 g/100 mL w/v): two lots of native GM gels (pH = 6.6; lot N) and two lots of deacetylated GM gels (pH = 11; lot D) were subjected to high hydrostatic pressure (HHP) at 0 (N0 and D0 respectively), and 400 MPa (N400 and D400 respectively). All samples were frozen and stored at −20 °C for two years to analyse the effect of long-term frozen storage on the viscoelastic parameters of pressurized samples according to pH (FN400, FD400) vs unpressurized samples (FN0, FD0), all in comparison with the respective unfrozen unpressurized controls (N0, D0). HHP improved the gel properties of frozen native gels as evidenced by significantly higher stress (σ) and strain (γ) amplitudes in FN400 vs FN0, albeit the effect was attenuated when GM was deacetylated (FD400 vs FD0). From T > 65 °C, HHP produced rubber-like elasticity in native GM gel (N400), and this thermal response was maintained in frozen native gel (FN400). Thermal profiles of deacetylated GM gels suggest that HHP reduced vitrification of physical networks in FD400 vs FD0.
publishDate 2017
dc.date.none.fl_str_mv 2017
2018
2018
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Preprint
info:eu-repo/semantics/submittedVersion
format article
status_str submittedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/171249
url http://hdl.handle.net/10261/171249
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1016/j.foodhyd.2017.06.012
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,228081

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