Use of FT-IR, FT-Raman and thermal analysis to evaluate the gel formation of curdlan produced by Agrobacterium sp. IFO 13140 and determination of its rheological properties with food applicability
| Autor: | Camila Sampaio Mangolim, Thamara Thaiane da Silva, Vanderson Carvalho Fenelon, Francielle Sato, Graciette Matioli, Adriane do Nascimento |
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| Rok vydání: | 2017 |
| Předmět: |
beta-Glucans
Agrobacterium 02 engineering and technology Curdlan Degree of polymerization Polysaccharide Analytical Chemistry Hydrophobic effect chemistry.chemical_compound 0404 agricultural biotechnology Rheology Polysaccharides Spectroscopy Fourier Transform Infrared Organic chemistry Food-Processing Industry Fourier transform infrared spectroscopy Thermal analysis chemistry.chemical_classification Chemistry Hydrogen bond 04 agricultural and veterinary sciences General Medicine 021001 nanoscience & nanotechnology 040401 food science Chemical engineering 0210 nano-technology Gels Food Science |
| Zdroj: | Food Chemistry. 232:369-378 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2017.04.031 |
| Popis: | Curdlan is a linear polysaccharide composed of glucose units joined by β-(1,3) bonds that possesses unique gelation properties. This study aimed to characterize the structure and evaluate the gelling properties of curdlan produced by Agrobacterium sp. IFO 13140 and its gels, as well as apply it in food. FT-Raman analysis highlighted the structural changes that occurred during the formation of gels, with variations related to the hydrogen bonds and hydrophobic interactions, which occur with the formation of the low-set and high-set gels, respectively. Rheological analysis showed that the pre-gelled commercial curdlan and the curdlan produced by Agrobacterium sp. IFO 13140 differed in terms of gelation properties, which depends of the degree of polymerization of the polysaccharide, but when applied to pasta products, both improved the texture parameters. The curdlan gels were found to have great potential as gelling agents to improve texture, water retention capacity and stability of food products. |
| Databáze: | OpenAIRE |
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