Encontrados 29 documentos, a visualizar página 1 de 3
Extraction of agar from Gelidium corneum using an alternative heating technology
Rocha, Cristina M. R.; Sousa, A. M.; Esparinha, A. S.; Cardoso, B. I.; Vicente, A. A.; Gonçalves, M. P.Traditional polysaccharides extraction processes are often performed under heating which makes them time-, energy- and solvent-consuming. The aim of this work was to assess the possibility of using ohmic heating to replace conventional heating in the extraction of seaweed hydrocolloids. This technology is able to heat almost instantaneously the whole volume to be treated, using the ability that most materials h...
Rheological characterization of κ-carrageenan/galactomannan and xanthan/galacto...
Pinheiro, A. C.; Bourbon, A. I.; Rocha, Cristina; Ribeiro, Clara; Maia, J. M.; Gonçalves, M. P.; Teixeira, J. A.; Vicente, A. A.The synergistic interactions of two non-conventional galactomannans (Gleditsia triacanthos galactomannan (mannose/galactose ratio [M/G] = 2.82) and Sophora japonica galactomannan (M/G = 5.75)) with κ-carrageenan and xanthan were quantified and compared with those of two traditional galactomannans (guar gum—M/G= 1.8 and locust bean gum—M/G= 3.5) with the same polysaccharides. The main objective was to evaluate t...
Water sorption and plasticization of an amorphous galacto-oligosaccharide mixture
Torres, D.; Bastos, Margarida; Gonçalves, M. P.; Teixeira, J. A.; Rodrigues, L. R.Food-grade galacto-oligosaccharides (GOS) are commercially available as transparent syrups or dried powders. Food powders can be found in an amorphous metastable state which is very sensitive to changes in temperature and moisture content. In this work the impact of water content on thermal behavior and relative humidity on water sorption behavior of amorphous GOS powders were studied. Results from differential...
Immobilization of trypsin on spent grains for whey protein hydrolysis
Rocha, Cristina; Gonçalves, M. P.; Teixeira, J. A.The aims of this work were to establish an efficient protocol for trypsin immobilization on spent grains and to assess the influence of the chosen protocol on whey protein hydrolysis. Trypsin was immobilized onto spent grain or modified spent grain, through adsorption and covalent attachment. The efficiency of immobilization and operation and storage stabilities of free and immobilized enzyme on the supports we...
Galacto-Oligosaccharides : production, properties, applications, and significan...
Torres, D.; Gonçalves, M. P.; Teixeira, J. A.; Rodrigues, L. R.Galacto-oligosaccharides (GOS) have now been definitely established as prebiotic ingredients after in vitro and animal and human in vivo studies. Currently, GOS are produced by glycoside hydrolases (GH) using lactose as substrate. Converting lactose into GOS by GH results in mixtures containing GOS of different degrees of polymerization (DP), unreacted lactose, and monomeric sugars (glucose and galactose). Rece...
Extraction, purification and characterization of galactomannans from non-tradit...
Cerqueira, M. A.; Pinheiro, A. C.; Souza, B. W. S.; Lima, A. M. P.; Ribeiro, Clara; Miranda, Cândida; Teixeira, J. A.; Moreira, R. A.This work presents a methodology for the extraction of galactomannans from seeds of four different species of Leguminosae (Adenanthera pavonina, Caesalpinia pulcherrima, Gleditsia triacanthos and Sophora japonica) to be used e.g. in the food and biomedical industries. The galactomannans were obtained by aqueous extraction followed by a precipitation with ethanol. This methodology is simpler and easier to perfor...
Rheological and structural characterization of gels from whey protein hydrolysa...
Rocha, Cristina; Teixeira, J. A.; Hilliou, L.; Sampaio, Paula; Gonçalves, M. P.The gelling ability of whey proteins can be changed by limited hydrolysis and by the addition of other components such as polysaccharides. In this work the effect of the concentration of locust bean gum (LBG) on the heat-set gelation of aqueous whey protein hydrolysates (10% w/w) from pepsin and trypsin was assessed at pH 7.0. Whey protein concentrate (WPC) mild hydrolysis (up to 2.5% in the case of pepsin and ...
Influence of the concentration of locust bean gum on the gelling ability of whe...
Rocha, Cristina; Hilliou, L.; Teixeira, J. A.; Gonçalves, M. P.The gelling ability of whey proteins can be changed by limited hydrolysis and by the presence of other components such as polysaccharides; depending on the environmental conditions it can either be improved or impaired. In this work the effect of LBG on the heat-set gelation of aqueous whey protein hydrolysates (10 % w/w) from pepsin was assessed at pH 7.0 by small deformation rheology. Whey protein concentrate...
High-solid systems of partially hydrolysed waxy maize starch: rheological and s...
Lopes,G. K.; Azero,E. G.; Silva,M. Vázquez da; Gonçalves,M. P.; Andrade,C. T.The rheological behaviour of some high-solid mixed dispersions of partially hydrolysed waxy maize starch (HWS), in the presence of whey protein concentrate (WPC) and urea, was followed by small-amplitude oscillatory measurements in the linear domain, under heating to 80 °C and cooling to 25 °C, at pH 7.5. The non-gelling HWS sample was obtained by sonication of previously gelatinised waxy maize starch. ...
Zircônia parcialmente estabilizada de baixo custo produzida por meio de mistura...
Yoshimura,H. N.; Molisani,A. L.; Narita,N. E.; Gonçalves,M. P.; Campos,M. F. deVerificou-se a possibilidade de se produzir cerâmica de zircônia parcialmente estabilizada (PSZ) utilizando um pó de zircônia monoclínica comercial com a adição de MgO, Y2O3 e/ou CaO por meio de mistura mecânica de pós. A metodologia adotada visou primordialmente diminuir o custo da matéria-prima. Foram preparadas amostras de PSZ na forma de cilindros com adições individuais e com misturas de aditivos em sinter...
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