Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/337244
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampMantovani, Raphaela de Araujo-
dc.contributor.authorunicampCunha, Rosiane Lopes da-
dc.typeArtigopt_BR
dc.titleEffect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gumpt_BR
dc.contributor.authorVieira, J. M.-
dc.contributor.authorMantovani, R. A.-
dc.contributor.authorRaposo, M. F. J.-
dc.contributor.authorCoimbra, M. A.-
dc.contributor.authorVicente, A. A.-
dc.contributor.authorCunha, R. L.-
dc.subjectLinhaçapt_BR
dc.subject.otherlanguageFlaxseedpt_BR
dc.description.abstractSoluble flaxseed gum (SFG) extracted at different temperatures (25, 40, and 60 degrees C) was analyzed in relation to the yield, polysaccharides and phenolics composition, surface charge, color, and rheological properties. The yield of SFG extract increased as the extraction temperature increased. The SFG xylan was the main component regardless the extraction temperature, but a reduction of substituents on the xylose chain was observed when increasing the extraction temperature. The phenolic compounds were also affected by the extraction temperature, influencing the antioxidant capacity of the gum. For all the extraction temperatures, SFG aqueous solutions showed a shear time-independent and shear-thinning behavior. Furthermore, oscillatory measurements showed a prevailing viscous character, but the decrease of the extraction temperature resulted in an increase of both G' and G". Therefore, SFG extracted at low extraction temperatures showed higher viscous and elastic properties, while high extraction temperatures increased the antioxidant activitypt_BR
dc.relation.ispartofCarbohydrate polymers: a journal devoted to scientific and technological aspects of industrially relevant polysaccharidespt_BR
dc.relation.ispartofabbreviationCarbohydr. polym.pt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherElsevierpt_BR
dc.date.issued2019-
dc.date.monthofcirculationJunept_BR
dc.language.isoengpt_BR
dc.description.volume213pt_BR
dc.description.firstpage217pt_BR
dc.description.lastpage227pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0144-8617pt_BR
dc.identifier.eissn1879-1344pt_BR
dc.identifier.doi10.1016/j.carbpol.2019.02.078pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0144861719302206pt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal e Nível Superiorpt_BR
dc.description.sponsorshipFAPESP – Fundação de Amparo à Pesquisa Do Estado De São Paulopt_BR
dc.description.sponsordocumentnumbernão tempt_BR
dc.description.sponsordocumentnumber2016/05448-8; 2011/51707-1; EMU 2009/54137-1; 2007/58017-5; 2006/03263-9; 2004/08517-3pt_BR
dc.date.available2020-03-24T14:05:21Z-
dc.date.accessioned2020-03-24T14:05:21Z-
dc.description.provenanceSubmitted by Mariana Aparecida Azevedo (mary1@unicamp.br) on 2020-03-24T14:05:21Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-03-24T14:05:21Z (GMT). No. of bitstreams: 0 Previous issue date: 2019en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/337244-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordFlaxseed polysaccharidespt_BR
dc.subject.keywordXylanpt_BR
dc.subject.keywordExtraction temperaturept_BR
dc.subject.keywordAntioxidant capacitypt_BR
dc.subject.keywordRheologypt_BR
dc.identifier.source000461316200024pt_BR
dc.creator.orcidsem informaçãopt_BR
dc.creator.orcid0000-0003-2228-5492pt_BR
dc.type.formArtigopt_BR
dc.description.sponsorNoteThe authors would like to thank Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) (Brazil) for the PhD fellowship and Fundação de Apoio à Pesquisa do Estado de São Paulo (FAPESP) (Brazil) for the financial support (Process numbers 2016/05448-8; 2011/51707-1; EMU 2009/54137-1; 2007/58017-5; 2006/03263-9; 2004/08517-3). We would also like to thank QOPNA (Quimica Orgânica, Produtos Naturais e Agroalimentares (University of Aveiro, Portugal)) and Dr. Zlatina Genisheva (Centro de Engenharia Biológica, University of Minho, Portugal) for their valuable help in the sugar and phenolic compounds determinationspt_BR
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