Rheological and structural characterization of gels from albumin and low methoxyl amidated pectin mixtures

Nenhuma Miniatura disponível

Data

2019-07-01

Orientador

Coorientador

Pós-graduação

Curso de graduação

Título da Revista

ISSN da Revista

Título de Volume

Editor

Tipo

Artigo

Direito de acesso

Acesso abertoAcesso Aberto

Resumo

The rheological behavior of gels prepared from albumin (ALB) and a mixture of ALB and low methoxyl amidated pectin (PEC) with different proportions were studied using oscillatory rheological tests, Fourier transform infrared spectroscopy (FT-IR spectroscopy), zeta potential measurements and confocal microscopy. The mixture was always 5% of the total solute. Assays were performed in two series, one in which all mixtures were adjusted to pH = 8 and another one without pH adjustment. The zeta potential values indicated the presence of a negative net charge on ALB-PEC gels. The rheological tests indicated a frequency dependence of the storage (G′) and loss (G”) moduli, with G’ > G’’. The presence of 1% and 2% of pectin in the mixture caused an increase in G’. However, a PEC concentration above 2% led to a decrease in G′ regardless of the pH or frequency. FT-IR spectroscopy indicated that as the PEC content increased, a higher proportion of β-sheet structures was found. Confocal microscopy also confirmed aggregation of ALB particles due to the PEC concentration.

Descrição

Idioma

Inglês

Como citar

Food Hydrocolloids, v. 92, p. 60-68.

Itens relacionados