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https://hdl.handle.net/1822/38534
Título: | Relationship between galactomannan structure and physicochemical properties of films produced thereof |
Autor(es): | Santos, V. Souza, B. Teixeira, J. A. Vicente, A. A. Cerqueira, M. A. |
Palavras-chave: | Edible packaging Polysaccharide Transport properties Mechanical properties Thermal properties |
Data: | Dez-2015 |
Editora: | Springer |
Revista: | Journal of Food Science and Technology |
Citação: | Santos, V.; Souza, B.; Teixeira, J. A.; Vicente, A. A.; Cerqueira, M. A., Relationship between galactomannan structure and physicochemical properties of films produced thereof. Journal of Food Science and Technology, 52(12), 8292-8299, 2015 |
Resumo(s): | In this work five sources of galactomannans, Adenanthera pavonina, Cyamopsis tetragonolobus, Caesalpinia pulcherrima, Ceratonia siliqua and Sophora japonica, presenting mannose/galactose ratios of 1.3, 1.7, 2.9, 3.4 and 5.6, respectively, were used to produce galactomannan-based films. These films were characterized in terms of: water vapour, oxygen and carbon dioxide permeabilities (WVP, O 2 P and CO 2 P); moisture content, water solubility, contact angle, elongation-at-break (EB), tensile strength (TS) and glass transition temperature (T g ). Results showed that films properties vary according to the galactomannan source (different galactose distribution) and their mannose/galactose ratio. Water affinity of mannan and galactose chains and the intermolecular interactions of mannose backbone should also be considered being factors that affect films properties. This work has shown that knowing mannose/galactose ratio of galactomannans is possible to foresee galactomannan-based edible films properties. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/38534 |
DOI: | 10.1007/s13197-015-1961-6 |
ISSN: | 0022-1155 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
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document_22290_1.pdf | 420,57 kB | Adobe PDF | Ver/Abrir |