Thermal, mechanical, and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids

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Model frozen systems formulated with 20wt% sucrose or fructose and with the addition of 0.3 or 0.5wt% of xanthan gum (XG), guar gum (GG), locust bean gum (LBG), or a 50wt% mixture of XG and LBG were studied by differential scanning calorimetry, dynamic mechanical analysis, and 1H-pulsed nuclear magn...

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Detalles Bibliográficos
Autores principales: Herrera, María L., M’Cann, Juan I., Ferrero, Cristina, Hagiwara, Tomoaki, Zaritzky, Noemí Elisabet, Hartel, Richard W.
Formato: Articulo
Lenguaje:Inglés
Publicado: 2007
Materias:
Química
Stabilized sugar systems
Hydrocolloids
Rheology
Molecular mobility
NMR
Differential scanning calorimetry
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/145493
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-145493
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Stabilized sugar systems
Hydrocolloids
Rheology
Molecular mobility
NMR
Differential scanning calorimetry
spellingShingle Química
Stabilized sugar systems
Hydrocolloids
Rheology
Molecular mobility
NMR
Differential scanning calorimetry
Herrera, María L.
M’Cann, Juan I.
Ferrero, Cristina
Hagiwara, Tomoaki
Zaritzky, Noemí Elisabet
Hartel, Richard W.
Thermal, mechanical, and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids
topic_facet Química
Stabilized sugar systems
Hydrocolloids
Rheology
Molecular mobility
NMR
Differential scanning calorimetry
description Model frozen systems formulated with 20wt% sucrose or fructose and with the addition of 0.3 or 0.5wt% of xanthan gum (XG), guar gum (GG), locust bean gum (LBG), or a 50wt% mixture of XG and LBG were studied by differential scanning calorimetry, dynamic mechanical analysis, and 1H-pulsed nuclear magnetic resonance. Melting onset of either the sucrose or fructose model systems was not affected by the addition of hydrocolloids. As expected, ice content was lower in fructose than in sucrose systems. Addition of hydrocolloids had no effect on ice content, except when the blend of XG and LBG was added to the fructose system, where ice content was significantly diminished. Hydrocolloids decreased molecular mobility for both frozen sucrose or fructose solutions, especially for the addition of XG/LBG blend. Relaxation times and storage modulus of the frozen systems with added hydrocolloids were significantly lower than the control frozen sugar solutions.
format Articulo
Articulo
author Herrera, María L.
M’Cann, Juan I.
Ferrero, Cristina
Hagiwara, Tomoaki
Zaritzky, Noemí Elisabet
Hartel, Richard W.
author_facet Herrera, María L.
M’Cann, Juan I.
Ferrero, Cristina
Hagiwara, Tomoaki
Zaritzky, Noemí Elisabet
Hartel, Richard W.
author_sort Herrera, María L.
title Thermal, mechanical, and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids
title_short Thermal, mechanical, and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids
title_full Thermal, mechanical, and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids
title_fullStr Thermal, mechanical, and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids
title_full_unstemmed Thermal, mechanical, and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids
title_sort thermal, mechanical, and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids
publishDate 2007
url http://sedici.unlp.edu.ar/handle/10915/145493
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bdutipo_str Repositorios
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