Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/243080
Type: Artigo de periódico
Title: Effect Of Dynamic High Pressure On Technological Properties Of Cashew Tree Gum (anacardium Occidentale L.)
Author: Porto
Bruna Castro; Augusto
Pedro E. D.; Terekhov
Anton; Hamaker
Bruce R.; Cristianini
Marcelo
Abstract: Dynamic high pressure (DHP) appears to be an alternative approach to physical modification of polysaccharides aimed improving their technological properties. Therefore, its effect on the functional properties of polysaccharides (i.e., oil absorption capacity, emulsifier, and rheology) needs to be investigated. Cashew tree gum (CG) is a biological macromolecule that has been proposed to be used as an emulsifier in beverage emulsions. To the best of our knowledge, none of the articles in the literature investigates the effect of DHP on the CG properties. This work presents a study on the evaluation of the effects of DHP on functional characteristics of CG, including rheological properties, molecular weight, glycosyl-linkage analysis, solubility, swelling and oil absorption capacity (OAC). The results suggest that DHP is able to modify the technological properties of cashew tree gum (increasing solubility and decreasing apparent viscosity). (C) 2015 Elsevier Ltd. All rights reserved.
Subject: Plant-cell Walls
Functional-properties
Xanthan Gum
Exudate Gum
Homogenization
Degradation
Microfluidization
Pectin
Country: OXFORD
Editor: ELSEVIER SCI LTD
Citation: Effect Of Dynamic High Pressure On Technological Properties Of Cashew Tree Gum (anacardium Occidentale L.). Elsevier Sci Ltd, v. 129, p. 187-193 SEP-2015.
Rights: embargo
Identifier DOI: 10.1016/j.carbpol.2015.04.052
Address: http://www.sciencedirect.com/science/article/pii/S0144861715003689
Date Issue: 2015
Appears in Collections:Unicamp - Artigos e Outros Documentos

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