Rheological behavior of denatured whey crosslinked by transglutaminase on different quantities and reaction time
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
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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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 |
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1797052679797604352 |