Extensional And Shear Viscosity Of Acidified Amaranth Starch-sodium Caseinate Suspensions [viscosidade Extensional E Em Cisalhamento De Suspensões Acidificadas De Amido De Amaranto E Caseinato De Sódio]

dc.creatorGozzo A.M.
dc.creatorCunha R.L.
dc.creatorMenegalli F.C.
dc.date2009
dc.date2015-06-26T13:35:38Z
dc.date2015-11-26T15:35:00Z
dc.date2015-06-26T13:35:38Z
dc.date2015-11-26T15:35:00Z
dc.date.accessioned2018-03-28T22:43:33Z
dc.date.available2018-03-28T22:43:33Z
dc.identifier
dc.identifierCiencia E Tecnologia De Alimentos. , v. 29, n. 3, p. 587 - 596, 2009.
dc.identifier1012061
dc.identifier
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-70450207125&partnerID=40&md5=d288fb3b3afb8eb2a4d93564aefd7be9
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/92287
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/92287
dc.identifier2-s2.0-70450207125
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1263114
dc.descriptionExtensional 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.
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dc.description587
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dc.languagept
dc.publisher
dc.relationCiencia e Tecnologia de Alimentos
dc.rightsaberto
dc.sourceScopus
dc.titleExtensional And Shear Viscosity Of Acidified Amaranth Starch-sodium Caseinate Suspensions [viscosidade Extensional E Em Cisalhamento De Suspensões Acidificadas De Amido De Amaranto E Caseinato De Sódio]
dc.typeArtículos de revistas


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