dc.creator | Aguilar García, José Manuel | es |
dc.creator | Cordobés Carmona, Felipe | es |
dc.creator | Raymundo, Anabela | es |
dc.creator | Guerrero Conejo, Antonio Francisco | es |
dc.date.accessioned | 2023-01-19T08:22:43Z | |
dc.date.available | 2023-01-19T08:22:43Z | |
dc.date.issued | 2017-04 | |
dc.identifier.citation | Aguilar García, J.M., Cordobés Carmona, F., Raymundo, A. y Guerrero Conejo, A.F. (2017). Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions. Carbohydrate Polymers, 161 (April), 172-180. https://doi.org/10.1016/j.carbpol.2017.01.001. | |
dc.identifier.issn | 0144-8617 | es |
dc.identifier.issn | 1879-1344 | es |
dc.identifier.uri | https://hdl.handle.net/11441/141547 | |
dc.description.abstract | This study aims to evaluate the effect of gum content and pH on the thermal gelation of mixed egg yolk/κ-carrageenan (EY/κC) dispersions, monitored by linear viscoelastic measurements.
Heat processing induces dramatic changes in the microstructure and viscoelastic properties of EY/κC systems, which may be attributed to a multistage mechanism that yields an interparticle gel network. An increase in κC content generally induces an enhancement in viscoelasticity. A reduction in pH hinders this enhancement and causes an anticipation of the multistage process, which confirms the importance of the electrostatic interactions of EY/κC dispersions.
The viscoelastic properties of EY/κC gels generally fit a master mechanical spectrum, which suggests that the protein matrix generally dominates the microstructure of EY/κC gels. However, SEM images reveal formation of a κC network at low pH, at which some κC autohydrolysis may also play a role. Electrostatic attractions seem to favour interactions among EY aggregates and κC into the carrageenan network. | es |
dc.description.sponsorship | Microscopy Service and Functional characterization Service (CITIUS, Universidad de Sevilla) | es |
dc.format | application/pdf | es |
dc.format.extent | 9 p. | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.relation.ispartof | Carbohydrate Polymers, 161 (April), 172-180. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Egg yolk | es |
dc.subject | κ-Carrageenan | es |
dc.subject | Protein-polysaccharide interactions | es |
dc.subject | Thermal gelation | es |
dc.subject | Small amplitude oscillatory shear | es |
dc.subject | Scanning electron microscopy | es |
dc.title | Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions | es |
dc.type | info:eu-repo/semantics/article | es |
dc.type.version | info:eu-repo/semantics/acceptedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Ingeniería Química | es |
dc.relation.projectID | TME2008-01144 | es |
dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S0144861717300012?via%3Dihub | es |
dc.identifier.doi | 10.1016/j.carbpol.2017.01.001 | es |
dc.contributor.group | Universidad de Sevilla. TEP229: Tecnología y Diseño de Productos Multicomponentes | es |
idus.validador.nota | Postprint. Peer Reviewed
Versión aceptada | es |
dc.journaltitle | Carbohydrate Polymers | es |
dc.publication.volumen | 161 | es |
dc.publication.issue | April | es |
dc.publication.initialPage | 172 | es |
dc.publication.endPage | 180 | es |
dc.contributor.funder | Spanish MEC ref. TME2008-01144 | es |
dc.description.awardwinning | Premio Mensual Publicación Científica Destacada de la US. Escuela Politécnica Superior | |