Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition

Abstract: The viscosity of trehalose and sucrose solutions was measured and compared as well as the effect of adding guar gum. Viscosity measurements of trehalose and sucrose solutions were performed in the range 20e45 g/100 g; 0.1 g guar gum/100 g was added in mixed systems. Viscosity of trehalose...

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Autores principales: Galmarini, Mara Virginia, Baeza, Rosa, Sánchez, Virginia Estela, Zamora, María Clara, Chirife, Jorge
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2022
Materias:
VISCOSIDAD
TREHALOSA
SUCROSA
GOMA GUAR
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/14992
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139-123456789-14992
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic VISCOSIDAD
TREHALOSA
SUCROSA
GOMA GUAR
spellingShingle VISCOSIDAD
TREHALOSA
SUCROSA
GOMA GUAR
Galmarini, Mara Virginia
Baeza, Rosa
Sánchez, Virginia Estela
Zamora, María Clara
Chirife, Jorge
Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition
topic_facet VISCOSIDAD
TREHALOSA
SUCROSA
GOMA GUAR
description Abstract: The viscosity of trehalose and sucrose solutions was measured and compared as well as the effect of adding guar gum. Viscosity measurements of trehalose and sucrose solutions were performed in the range 20e45 g/100 g; 0.1 g guar gum/100 g was added in mixed systems. Viscosity of trehalose or sucrose solutions was measured at 20, 27 and 34 C. Trehalose solutions had always a higher viscosity than sucrose, with the biggest difference (p < 0.001) in the range 30-45 g/100 g. Addition of guar gum revealed a synergistic effect with both disaccharides, particularly for trehalose. Viscosity dependence on temperature was also analyzed by calculating activation energies for all systems studied.
format Artículo
author Galmarini, Mara Virginia
Baeza, Rosa
Sánchez, Virginia Estela
Zamora, María Clara
Chirife, Jorge
author_facet Galmarini, Mara Virginia
Baeza, Rosa
Sánchez, Virginia Estela
Zamora, María Clara
Chirife, Jorge
author_sort Galmarini, Mara Virginia
title Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition
title_short Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition
title_full Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition
title_fullStr Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition
title_full_unstemmed Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition
title_sort comparison of the viscosity of trehalose and sucrose solutions at various temperatures: effect of guar gum addition
publisher Elsevier
publishDate 2022
url https://repositorio.uca.edu.ar/handle/123456789/14992
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