Intrinsic Viscosity Determination of High Molecular Weight Biopolymers by Different Plot Methods. Chia Gum Case
| Autor: | Martin Alberto Masuelli |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
Chromatography Salvia hispanica Chemistry Intrinsic viscosity MODELS Otras Ingeniería de los Materiales MOLECULAR WEIGHT INGENIERÍAS Y TECNOLOGÍAS Polysaccharide food.food CHIA GUM food purl.org/becyt/ford/2 [https] Mucilage Ingeniería de los Materiales purl.org/becyt/ford/2.5 [https] INTRINSIC VISCOSITY Macromolecule |
| Zdroj: | CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET |
| ISSN: | 2373-3403 |
| Popis: | The chia (Salvia hispanica) generates an abundant and viscous mucilage, this is purified with periods of heating-cooling and finally precipitated with ethanol, obtaining chia gum, CG. In this work the intrinsic viscosity is determined by different methods being Huggins taken as standard. The different methods are compared and evaluated with their respective percentage relative errors. By means of intrinsic viscosity is determined the molecular weight with a value of 3846000g/mol. This polysaccharide acquires a rod-like conformation with an "a" value, Mark-Houwink parameter, of 0.803 according to Int. J. Biological Macromol. 81 (2015) 991-999. This macromolecule is very promising and has a potential in several industrial applications such as film forming, gel, thickener, and coemulsifier. Fil: Masuelli, Martin Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|