Rheological properties of aqueous dispersions of xanthan gum containing different chloride salts are impacted by both sizes and net electric charges of the cations
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://dx.doi.org/10.1007/s11483-018-9524-9 http://www.locus.ufv.br/handle/123456789/22530 |
Resumo: | Xanthan gum (XG) is one of the most effective thickener agents used worldwide. In foods products, one of the factors affecting its physical properties is the ionic strength of the medium. Though it is well known that XG rheological properties in aqueous media depend on both type and concentration of electrolytes, correlations between such dispersion properties and molecular aspects of dispersed XG chains are still to be more deeply studied. Thus, in the present study, aqueous XG dispersions [200 mg⋅(100 mL)^−1] added of Na, K, Mg or Ca chlorides (ionic strength 50 mM or 100 mM) were rheologically characterized, and the corresponding results were explained based on different physicochemical analyses. Comparing to the control (unsalted XG dispersion), KCl and CaCl2 tended to produce a more drastic decrease of apparent viscosities of XG dispersions than NaCl and MgCl2. In dynamic-oscillatory assays, the predominance of elastic character over viscous character was more evident for XG dispersions containing KCl and CaCl2, in particular at frequencies > 0.1 Hz. XG dispersions containing KCl or CaCl2 also presented smaller pH and |ζ-potentials| values, as well as greater densities and average hydrodynamic diameters of dispersed XG chains, when compared to respective counterparts containing NaCl or MgCl2. As the decreasing order of the cations radii is K+ > Ca2+ ≈ Na+ > Mg2+, our results allowed deducing that not only the net electric charges of the cations, but also their sizes, should be considered when analyzing the effect of chloride salts on rheological properties of XG aqueous dispersions, according to the desired for this hydrocolloid (weak thickener, strong thickener or pro-gelling agent). |
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Galván, Zoila Rosa NietoSoares, Lucas de SouzaMedeiros, Eber Antonio AlvesSoares, Nilda de Fátima FerreiraRamos, Afonso MotaCoimbra, Jane Sélia dos ReisOliveira, Eduardo Basílio de2018-11-12T17:12:57Z2018-11-12T17:12:57Z2018-03-2715571866http://dx.doi.org/10.1007/s11483-018-9524-9http://www.locus.ufv.br/handle/123456789/22530Xanthan gum (XG) is one of the most effective thickener agents used worldwide. In foods products, one of the factors affecting its physical properties is the ionic strength of the medium. Though it is well known that XG rheological properties in aqueous media depend on both type and concentration of electrolytes, correlations between such dispersion properties and molecular aspects of dispersed XG chains are still to be more deeply studied. Thus, in the present study, aqueous XG dispersions [200 mg⋅(100 mL)^−1] added of Na, K, Mg or Ca chlorides (ionic strength 50 mM or 100 mM) were rheologically characterized, and the corresponding results were explained based on different physicochemical analyses. Comparing to the control (unsalted XG dispersion), KCl and CaCl2 tended to produce a more drastic decrease of apparent viscosities of XG dispersions than NaCl and MgCl2. In dynamic-oscillatory assays, the predominance of elastic character over viscous character was more evident for XG dispersions containing KCl and CaCl2, in particular at frequencies > 0.1 Hz. XG dispersions containing KCl or CaCl2 also presented smaller pH and |ζ-potentials| values, as well as greater densities and average hydrodynamic diameters of dispersed XG chains, when compared to respective counterparts containing NaCl or MgCl2. As the decreasing order of the cations radii is K+ > Ca2+ ≈ Na+ > Mg2+, our results allowed deducing that not only the net electric charges of the cations, but also their sizes, should be considered when analyzing the effect of chloride salts on rheological properties of XG aqueous dispersions, according to the desired for this hydrocolloid (weak thickener, strong thickener or pro-gelling agent).engFood BiophysicsVolume 13, Issue 2, Pages 186– 197, June 2018Springer Science+Business Media, LLC, part of Springer Nature 2018info:eu-repo/semantics/openAccessChloride saltsFood biomoleculesRheologyZeta potentialIonic radiiIonic strengthRheological properties of aqueous dispersions of xanthan gum containing different chloride salts are impacted by both sizes and net electric charges of the cationsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdftexto completoapplication/pdf823409https://locus.ufv.br//bitstream/123456789/22530/1/artigo.pdfaa8e9aa628aa2220fc1f99103c57c837MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/22530/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/225302018-11-12 14:18:09.941oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452018-11-12T17:18:09LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.en.fl_str_mv |
Rheological properties of aqueous dispersions of xanthan gum containing different chloride salts are impacted by both sizes and net electric charges of the cations |
title |
Rheological properties of aqueous dispersions of xanthan gum containing different chloride salts are impacted by both sizes and net electric charges of the cations |
spellingShingle |
Rheological properties of aqueous dispersions of xanthan gum containing different chloride salts are impacted by both sizes and net electric charges of the cations Galván, Zoila Rosa Nieto Chloride salts Food biomolecules Rheology Zeta potential Ionic radii Ionic strength |
title_short |
Rheological properties of aqueous dispersions of xanthan gum containing different chloride salts are impacted by both sizes and net electric charges of the cations |
title_full |
Rheological properties of aqueous dispersions of xanthan gum containing different chloride salts are impacted by both sizes and net electric charges of the cations |
title_fullStr |
Rheological properties of aqueous dispersions of xanthan gum containing different chloride salts are impacted by both sizes and net electric charges of the cations |
title_full_unstemmed |
Rheological properties of aqueous dispersions of xanthan gum containing different chloride salts are impacted by both sizes and net electric charges of the cations |
title_sort |
Rheological properties of aqueous dispersions of xanthan gum containing different chloride salts are impacted by both sizes and net electric charges of the cations |
author |
Galván, Zoila Rosa Nieto |
author_facet |
Galván, Zoila Rosa Nieto Soares, Lucas de Souza Medeiros, Eber Antonio Alves Soares, Nilda de Fátima Ferreira Ramos, Afonso Mota Coimbra, Jane Sélia dos Reis Oliveira, Eduardo Basílio de |
author_role |
author |
author2 |
Soares, Lucas de Souza Medeiros, Eber Antonio Alves Soares, Nilda de Fátima Ferreira Ramos, Afonso Mota Coimbra, Jane Sélia dos Reis Oliveira, Eduardo Basílio de |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Galván, Zoila Rosa Nieto Soares, Lucas de Souza Medeiros, Eber Antonio Alves Soares, Nilda de Fátima Ferreira Ramos, Afonso Mota Coimbra, Jane Sélia dos Reis Oliveira, Eduardo Basílio de |
dc.subject.pt-BR.fl_str_mv |
Chloride salts Food biomolecules Rheology Zeta potential Ionic radii Ionic strength |
topic |
Chloride salts Food biomolecules Rheology Zeta potential Ionic radii Ionic strength |
description |
Xanthan gum (XG) is one of the most effective thickener agents used worldwide. In foods products, one of the factors affecting its physical properties is the ionic strength of the medium. Though it is well known that XG rheological properties in aqueous media depend on both type and concentration of electrolytes, correlations between such dispersion properties and molecular aspects of dispersed XG chains are still to be more deeply studied. Thus, in the present study, aqueous XG dispersions [200 mg⋅(100 mL)^−1] added of Na, K, Mg or Ca chlorides (ionic strength 50 mM or 100 mM) were rheologically characterized, and the corresponding results were explained based on different physicochemical analyses. Comparing to the control (unsalted XG dispersion), KCl and CaCl2 tended to produce a more drastic decrease of apparent viscosities of XG dispersions than NaCl and MgCl2. In dynamic-oscillatory assays, the predominance of elastic character over viscous character was more evident for XG dispersions containing KCl and CaCl2, in particular at frequencies > 0.1 Hz. XG dispersions containing KCl or CaCl2 also presented smaller pH and |ζ-potentials| values, as well as greater densities and average hydrodynamic diameters of dispersed XG chains, when compared to respective counterparts containing NaCl or MgCl2. As the decreasing order of the cations radii is K+ > Ca2+ ≈ Na+ > Mg2+, our results allowed deducing that not only the net electric charges of the cations, but also their sizes, should be considered when analyzing the effect of chloride salts on rheological properties of XG aqueous dispersions, according to the desired for this hydrocolloid (weak thickener, strong thickener or pro-gelling agent). |
publishDate |
2018 |
dc.date.accessioned.fl_str_mv |
2018-11-12T17:12:57Z |
dc.date.available.fl_str_mv |
2018-11-12T17:12:57Z |
dc.date.issued.fl_str_mv |
2018-03-27 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1007/s11483-018-9524-9 http://www.locus.ufv.br/handle/123456789/22530 |
dc.identifier.issn.none.fl_str_mv |
15571866 |
identifier_str_mv |
15571866 |
url |
http://dx.doi.org/10.1007/s11483-018-9524-9 http://www.locus.ufv.br/handle/123456789/22530 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartofseries.pt-BR.fl_str_mv |
Volume 13, Issue 2, Pages 186– 197, June 2018 |
dc.rights.driver.fl_str_mv |
Springer Science+Business Media, LLC, part of Springer Nature 2018 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Springer Science+Business Media, LLC, part of Springer Nature 2018 |
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openAccess |
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Food Biophysics |
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Food Biophysics |
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