Rheological behavior of denatured whey crosslinked by transglutaminase on different quantities and reaction time

Detalhes bibliográficos
Autor(a) principal: Silva, Hanndson Araujo
Data de Publicação: 2021
Outros Autores: Rocha, Ana Paula Trindade, Oliveira, Hugo Miguel Lisboa, Silva, Gabriel Monteiro da
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/16447
Resumo: This study aimed to evaluate the rheological behavior of catalyzing the reaction of denatured whey (WPD) with the microbial transglutaminase (TG) as a function of reaction time and amount of TG. The rheological study was performed according to concentrations of 8, 14, 18, 22, and 26 U / g enzyme microbial transglutaminase and reaction times of 8, 16 and 24 hours, in which the model of Ostwald-de-Waelle ( Power law) was used to adjust the experimental data. The model showed excellent adjustment with determination coefficient values (R²) greater than 0.99. It was observed that the addition of TG provided a decrease in viscosity and increased shear rates. The increase in shear stresses was also observed and the solutions presented flow behavior indices (ⴄp) less than 1, indicating that the solutions of WPD + TG present behavior of non-Newtonian fluids of the pseudoplastic type. It was also found that the reaction times have influence on the increase in behavior index and viscosity of the solution. According to the results found, it is possible to affirm that the reaction times and the amounts of TG are decisive in the processes of obtaining quality films and gels, which can yield better products after the optimization of these factors.
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spelling Rheological behavior of denatured whey crosslinked by transglutaminase on different quantities and reaction timeComportamiento reológico del suero de leche desnaturalizado reticulado con transglutaminasa en diferentes cantidades y tiempos de reacciónComportamento reológico do soro de leite desnaturado reticulado por transglutaminase em diferentes quantidades e tempos de reaçãoBiofilmesPropriedades ReológicasTransglutaminaseWhey protein desnaturado.BiofilmsRheological propertiesTransglutaminaseDenatured whey protein.BiopelículasPropiedades reológicasTransglutaminasaProteína de suero desnaturalizada.This study aimed to evaluate the rheological behavior of catalyzing the reaction of denatured whey (WPD) with the microbial transglutaminase (TG) as a function of reaction time and amount of TG. The rheological study was performed according to concentrations of 8, 14, 18, 22, and 26 U / g enzyme microbial transglutaminase and reaction times of 8, 16 and 24 hours, in which the model of Ostwald-de-Waelle ( Power law) was used to adjust the experimental data. The model showed excellent adjustment with determination coefficient values (R²) greater than 0.99. It was observed that the addition of TG provided a decrease in viscosity and increased shear rates. The increase in shear stresses was also observed and the solutions presented flow behavior indices (ⴄp) less than 1, indicating that the solutions of WPD + TG present behavior of non-Newtonian fluids of the pseudoplastic type. It was also found that the reaction times have influence on the increase in behavior index and viscosity of the solution. According to the results found, it is possible to affirm that the reaction times and the amounts of TG are decisive in the processes of obtaining quality films and gels, which can yield better products after the optimization of these factors.Este estudio tuvo como objetivo evaluar el comportamiento reológico de la reacción catalítica del suero desnaturalizado (WPD) con la enzima transglutaminasa microbiana (TG), en función de los tiempos de reacción y cantidad de TG. El estudio reológico se realizó según las concentraciones de 8, 14, 18, 22 y 26 U / g de enzima transglutaminasa microbiana y los tiempos de reacción de 8, 16 y 24 horas, en las que se utilizó el modelo de Ostwald-de-Waelle (ley de potencia) se utilizó para ajustar los datos experimentales. El modelo presentó excelentes ajustes con valores de coeficientes de determinación (R²) superiores a 0,99. Se observó que la adición de TG proporcionó una disminución de la viscosidad y un aumento de las velocidades de deformación. El aumento de esfuerzos de corte también se observó y las soluciones presentadas índices de comportamiento de flujo (ⴄp) inferior a 1, lo que indica que las soluciones de WPD + TG actual comportamiento de los fluidos no newtonianos de tipo pseudoplástico. También se encontró que los tiempos de reacción influyen en el aumento y disminución de los índices de comportamiento y en la viscosidad de la solución. De acuerdo con los resultados encontrados, es posible afirmar que los tiempos de reacción y las cantidades de TG son determinantes en los procesos de obtención de películas y geles de calidad, que pueden rendir mejores productos luego de la optimización de estos factores.Este estudo teve como objetivo avaliar o comportamento reológico da reação de catalisação do soro de leite desnaturado (WPD) com a enzima transglutaminase microbiana (TG), em função dos tempos de reação e quantidade de TG. O estudo reológico foi realizado em função das concentrações de 8, 14, 18, 22 e 26 U/g de TG e dos tempos de reação de 8, 16 e 24 horas, no qual o modelo de Ostwald-de-Waelle (Lei de potência) foi utilizado para o ajuste aos dados experimentais. O modelo apresentou ótimos ajustes com valores de coeficientes de determinação (R²) maiores que 0,99. Observou-se que a adição de TG proporcionou uma diminuição na viscosidade e aumento nas taxas de deformação. O aumento das tensões de cisalhamento também foi observado e as soluções apresentaram índices de comportamento de fluxo (ⴄp) menores que 1, indicando que as soluções de WPD+TG apresentam comportamento de fluidos não newtonianos do tipo pseudoplástico. Verificou-se também que os tempos de reação têm influência no aumento dos índices de comportamento e na viscosidade da solução. De acordo com os resultados encontrados é possível afirmar que os tempos de reação e as quantidades de TG são determinantes em processos de obtenção de filmes e géis de qualidade, o que pode render melhores produtos após a otimização destes fatores.Research, Society and Development2021-06-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1644710.33448/rsd-v10i7.16447Research, Society and Development; Vol. 10 No. 7; e14310716447Research, Society and Development; Vol. 10 Núm. 7; e14310716447Research, Society and Development; v. 10 n. 7; e143107164472525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/16447/14634Copyright (c) 2021 Hanndson Araujo Silva; Ana Paula Trindade Rocha; Hugo Miguel Lisboa Oliveira; Gabriel Monteiro da Silvahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Hanndson Araujo Rocha, Ana Paula Trindade Oliveira, Hugo Miguel Lisboa Silva, Gabriel Monteiro da 2021-07-18T21:07:03Zoai:ojs.pkp.sfu.ca:article/16447Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:36:59.786328Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Rheological behavior of denatured whey crosslinked by transglutaminase on different quantities and reaction time
Comportamiento reológico del suero de leche desnaturalizado reticulado con transglutaminasa en diferentes cantidades y tiempos de reacción
Comportamento reológico do soro de leite desnaturado reticulado por transglutaminase em diferentes quantidades e tempos de reação
title Rheological behavior of denatured whey crosslinked by transglutaminase on different quantities and reaction time
spellingShingle Rheological behavior of denatured whey crosslinked by transglutaminase on different quantities and reaction time
Silva, Hanndson Araujo
Biofilmes
Propriedades Reológicas
Transglutaminase
Whey protein desnaturado.
Biofilms
Rheological properties
Transglutaminase
Denatured whey protein.
Biopelículas
Propiedades reológicas
Transglutaminasa
Proteína de suero desnaturalizada.
title_short Rheological behavior of denatured whey crosslinked by transglutaminase on different quantities and reaction time
title_full Rheological behavior of denatured whey crosslinked by transglutaminase on different quantities and reaction time
title_fullStr Rheological behavior of denatured whey crosslinked by transglutaminase on different quantities and reaction time
title_full_unstemmed Rheological behavior of denatured whey crosslinked by transglutaminase on different quantities and reaction time
title_sort Rheological behavior of denatured whey crosslinked by transglutaminase on different quantities and reaction time
author Silva, Hanndson Araujo
author_facet Silva, Hanndson Araujo
Rocha, Ana Paula Trindade
Oliveira, Hugo Miguel Lisboa
Silva, Gabriel Monteiro da
author_role author
author2 Rocha, Ana Paula Trindade
Oliveira, Hugo Miguel Lisboa
Silva, Gabriel Monteiro da
author2_role author
author
author
dc.contributor.author.fl_str_mv Silva, Hanndson Araujo
Rocha, Ana Paula Trindade
Oliveira, Hugo Miguel Lisboa
Silva, Gabriel Monteiro da
dc.subject.por.fl_str_mv Biofilmes
Propriedades Reológicas
Transglutaminase
Whey protein desnaturado.
Biofilms
Rheological properties
Transglutaminase
Denatured whey protein.
Biopelículas
Propiedades reológicas
Transglutaminasa
Proteína de suero desnaturalizada.
topic Biofilmes
Propriedades Reológicas
Transglutaminase
Whey protein desnaturado.
Biofilms
Rheological properties
Transglutaminase
Denatured whey protein.
Biopelículas
Propiedades reológicas
Transglutaminasa
Proteína de suero desnaturalizada.
description This study aimed to evaluate the rheological behavior of catalyzing the reaction of denatured whey (WPD) with the microbial transglutaminase (TG) as a function of reaction time and amount of TG. The rheological study was performed according to concentrations of 8, 14, 18, 22, and 26 U / g enzyme microbial transglutaminase and reaction times of 8, 16 and 24 hours, in which the model of Ostwald-de-Waelle ( Power law) was used to adjust the experimental data. The model showed excellent adjustment with determination coefficient values (R²) greater than 0.99. It was observed that the addition of TG provided a decrease in viscosity and increased shear rates. The increase in shear stresses was also observed and the solutions presented flow behavior indices (ⴄp) less than 1, indicating that the solutions of WPD + TG present behavior of non-Newtonian fluids of the pseudoplastic type. It was also found that the reaction times have influence on the increase in behavior index and viscosity of the solution. According to the results found, it is possible to affirm that the reaction times and the amounts of TG are decisive in the processes of obtaining quality films and gels, which can yield better products after the optimization of these factors.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-17
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/16447
10.33448/rsd-v10i7.16447
url https://rsdjournal.org/index.php/rsd/article/view/16447
identifier_str_mv 10.33448/rsd-v10i7.16447
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/16447/14634
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 7; e14310716447
Research, Society and Development; Vol. 10 Núm. 7; e14310716447
Research, Society and Development; v. 10 n. 7; e14310716447
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052679797604352

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