| dc.creator | Sato, ACK | |
| dc.creator | Oliveira, PR | |
| dc.creator | Cunha, RL | |
| dc.date | 2008 | |
| dc.date | MAR | |
| dc.date | 2014-11-17T04:04:30Z | |
| dc.date | 2015-11-26T16:37:42Z | |
| dc.date | 2014-11-17T04:04:30Z | |
| dc.date | 2015-11-26T16:37:42Z | |
| dc.date.accessioned | 2018-03-28T23:20:52Z | |
| dc.date.available | 2018-03-28T23:20:52Z | |
| dc.identifier | Food Biophysics. Springer, v. 3, n. 1, n. 100, n. 109, 2008. | |
| dc.identifier | 1557-1858 | |
| dc.identifier | WOS:000253133100011 | |
| dc.identifier | 10.1007/s11483-008-9058-7 | |
| dc.identifier | http://www.repositorio.unicamp.br/jspui/handle/REPOSIP/79834 | |
| dc.identifier | http://www.repositorio.unicamp.br/handle/REPOSIP/79834 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/79834 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1272094 | |
| dc.description | The effects of sucrose (S) and pectin (P) concentrations and the ratio between two distinct pectins (R) on the rheological behavior of diluted pectin systems were evaluated simultaneously using the surface response methodology. The systems were composed of a mixture of two high methoxy pectins with different degree of methyl esterification values (HM1/HM2) and of a mixture of a high-methoxy with an amidated low-methoxy pectin (HM1/LMA). For the HM1/HM2 systems, the multivariate analysis showed that the sucrose and pectin concentrations exerted statistically significant (p < 0.05) linear effects on the consistency index k and viscosity, the influence of pectin being about five times higher than that of sucrose. The pectin concentration and the ratio between the different pectins were shown to be significant with respect to the rheological parameters of the HM1/LMA systems. Evaluating the influence of the ratio between the different pectins, a synergistic effect on the structure reinforcement was observed when mixing HM1 and LMA in similar proportions, indicating the importance of the presence of hydrophobic interactions between methyl ester groups in addition to the stronger hydrogen bonding in junction zone stabilization. In general, the conditions in which hydrogen bonds were favored in relation to hydrophobic interactions led to systems with higher pseudoplasticity. | |
| dc.description | 3 | |
| dc.description | 1 | |
| dc.description | 100 | |
| dc.description | 109 | |
| dc.language | en | |
| dc.publisher | Springer | |
| dc.publisher | New York | |
| dc.publisher | EUA | |
| dc.relation | Food Biophysics | |
| dc.relation | Food Biophys. | |
| dc.rights | fechado | |
| dc.rights | http://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0 | |
| dc.source | Web of Science | |
| dc.subject | rheological behavior | |
| dc.subject | dilute solutions | |
| dc.subject | high methoxy pectin | |
| dc.subject | amidated low methoxy pectin | |
| dc.subject | High-methoxy Pectin | |
| dc.subject | Behavior | |
| dc.subject | Gelation | |
| dc.subject | Gels | |
| dc.subject | Ph | |
| dc.subject | Microstructure | |
| dc.subject | Association | |
| dc.subject | Calcium | |
| dc.title | Rheology of mixed pectin solutions | |
| dc.type | Artículos de revistas | |
