1. RI UFLA
  2. Escola de Ciências Agrárias de Lavras - ESAL
  3. Departamento de Ciência dos Alimentos - DCA
  4. DCA - Artigos publicados em periódicos
Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/42342
Registro completo de metadados
Campo DCValorIdioma
dc.creatorAndrade, Luan Alberto-
dc.creatorSilva, Daniele Aparecida de Oliveira-
dc.creatorNunes, Cleiton Antonio-
dc.creatorPereira, Joelma-
dc.date.accessioned2020-08-11T18:31:39Z-
dc.date.available2020-08-11T18:31:39Z-
dc.date.issued2020-
dc.identifier.citationANDRADE, L. A. et al. Experimental techniques for the extraction of taro mucilage with enhanced emulsifier properties using chemical characterization. Food Chemistry, [S. I.], v. 327, 2020. DOI: https://doi.org/10.1016/j.foodchem.2020.127095.pt_BR
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2020.127095pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/42342-
dc.description.abstractThe objective of this study was to analyze existing taro mucilage extraction techniques for extraction of a pure product with high emulsifying action to chemically characterize the mucilage. Five taro mucilage extraction techniques were analyzed which used room temperature, 4 °C, or 80 °C, with or without ethanol precipitation. Protein was detected in the mucilage extracted by each method and is ideal for the emulsifying action. Only mucilage extracted at low temperature and precipitated with ethanol did not contain starch, which is considered an impurity in the product. Therefore, from the tested techniques, cold extraction was found to provide mucilage with good emulsion activity and stability, making it possible to be used as a natural emulsifier. This mucilage is primarily formed by arabinogalactans connected to proteins which form AGP glycoprotein, a macro-molecule responsible for the emulsifying action.pt_BR
dc.languageenpt_BR
dc.publisherElsevier B.V.pt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceFood Chemistrypt_BR
dc.subjectColocasia esculentapt_BR
dc.subjectNatural emulsifierpt_BR
dc.subjectMucilage extracted in the coldpt_BR
dc.subjectInhamept_BR
dc.subjectEmulsificante naturalpt_BR
dc.subjectMucilagem extraída a friopt_BR
dc.titleExperimental techniques for the extraction of taro mucilage with enhanced emulsifier properties using chemical characterizationpt_BR
dc.typeArtigopt_BR
Aparece nas coleções:DCA - Artigos publicados em periódicos

Arquivos associados a este item:
Não existem arquivos associados a este item.
Mostrar registro simples do item Recomendar este item Visualizar estatísticas


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.