Exploring the potential of mesquite gum-nopal mucilage mixtures: physicochemical and functional properties / (Record no. 148032)

MARC details
000 -LEADER
fixed length control field 02792nab a22002897a 4500
850 ## - HOLDING INSTITUTION
Holding institution เอกสารภาษาไทย (ชั้น 5)
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 181116b2561 xxu||||| |||| 00| 0 eng d
099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC)
Classification number Repr.F10
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Cortes-Camargo, Stefani.
245 10 - TITLE STATEMENT
Title Exploring the potential of mesquite gum-nopal mucilage mixtures: physicochemical and functional properties /
author Stefani Cortes-Camargo ... [et.al.].
500 ## - GENERAL NOTE
GENERAL NOTE สนใจติดต่อขอรับบริการเอกสารฉบับเต็มที่ one stop service (สำนักหอสมุดฯ) หรือ e-mail ([email protected]) โทร. 0 2201 7254-56, 0 2201 7287-89 (จัดเก็บชั้น 5 - Repr.F10)
518 ## - Year/Month of cataloging
Year/Month YJ2018 M12
520 ## - SUMMARY, ETC.
Summary, etc. In this work the physicochemical and functional properties of mesquite gum (MG) and nopal mucilage (NM) mixtures (75‐25, 50‐50, 25‐75) were evaluated and compared with those of the individual biopolymers. MG-NM mixtures exhibited more negative zeta potential (ZP) values than those displayed by MG and NM, with 75‐25 MG-NM showing the most negative value (-14.92 mV at pH = 7.0), indicative that this biopolymer mixture had the highest electrostatic stability in aqueous dispersions. Viscosity curves and strain amplitude sweep of aqueous dispersions (30% w/w) of the individual gums and their mixtures revealed that all exhibited shear thinning behavior, with NM having higher viscosity than MG, and all displaying fluid‐like viscoelastic behavior where the loss modulus predominated over the storage modulus (G">G'). Differential Scanning Calorimetry revealed that MG, NM, and MG-NM mixtures were thermally stable with decomposition peaks in a range from 303.1 to 319.6 °C. From the functional properties viewpoint, MG (98.4 ± 0.7%) had better emulsifying capacity than NM (51.9 ± 2.0%), while NM (43.0 ± 1.4%) had better foaming capacity than MG. MG-NM mixtures acquired additional functional properties (emulsifying and foaming) regarding the individual biopolymers. Therefore, MG-NM mixtures represent interesting alternatives for their application as emulsifying and foaming agents in food formulations.
648 ## - SUBJECT ADDED ENTRY--CHRONOLOGICAL TERM
Chronological term FOOD61M11
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Functional properties.
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Mesquite gum.
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Nopal mucilage.
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Rheological characteristics.
650 #0 - Subject-Topical Term
Topical term or geographic name entry element Zeta potential.
700 1# - Added Entry-Personal Name
Name Gallardo-Rivera, Raquel.
700 1# - Added Entry-Personal Name
Name Barragan-Huerta, Blanca E..
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Name Dublan-Garcıa, Octavio.
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Name Roman-Guerrero, Angelica.
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Name Perez-Alonso, Cesar.
773 ## - Host Item Entry
Title Journal of Food Science.
Related parts 83(1)2018:113-121
International Standard Serial Number 0022-1147
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