Improvement of emulsifying properties of Brea gum by controlled thermal treatment

dc.creatorCastel, María Virginia
dc.creatorRubiolo, Amelia Catalina
dc.creatorCarrara, Carlos Roberto
dc.date.accessioned2019-09-05T19:48:07Z
dc.date.accessioned2022-10-14T22:55:13Z
dc.date.available2019-09-05T19:48:07Z
dc.date.available2022-10-14T22:55:13Z
dc.date.created2019-09-05T19:48:07Z
dc.date.issued2018-12
dc.identifierCastel, María Virginia; Rubiolo, Amelia Catalina; Carrara, Carlos Roberto; Improvement of emulsifying properties of Brea gum by controlled thermal treatment; Elsevier; Food Hydrocolloids; 85; 12-2018; 93-101
dc.identifier0268-005X
dc.identifierhttp://hdl.handle.net/11336/82990
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4316420
dc.description.abstractBrea gum (BG), which is an exudate from Cercidium praecox tree, was purified and subjected to thermal treatment at 110 °C during different times: 24, 48, 72 and 96 h. Treatment effect was evaluated by analyzing the molecular mass distribution of proteins and polysaccharides, by color and spectrophotometric analyses and by an emulsifying test. BG thermal treated presented changes in the molecular mass of its protein fractions and in its color parameters as a result of non-enzymatic browning reactions. The new molecular species generated were identified by spectrophotometry as Maillard reaction products of the different reaction phases. The modifications in BG structure produced an increase in its surface activity and improved its emulsifying/stabilizing capacity, obtaining corn oil emulsions stable for several months. Finally, the results showed that 24 h of treatment at 110 °C was enough to improve the emulsifying properties of BG.
dc.languageeng
dc.publisherElsevier
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodhyd.2018.07.010
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X18304429
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectBREA GUM
dc.subjectEMULSIFICATION
dc.subjectENHANCED PROPERTIES
dc.subjectGUM EXUDATES
dc.subjectSTRUCTURAL MODIFICATION
dc.subjectTHERMAL TREATMENT
dc.titleImprovement of emulsifying properties of Brea gum by controlled thermal treatment
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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