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Calcium-mediated gelation of an olive pomace pectic extract

dc.contributor.authorCardoso, Susana M.
dc.contributor.authorCoimbra, Manuel A.
dc.contributor.authorSilva, J.A. Lopes da
dc.date.accessioned2018-06-18T10:18:25Z
dc.date.available2018-06-18T10:18:25Z
dc.date.issued2003
dc.description.abstractPectic raw material was extracted from the alcohol insoluble residue of olive pomace. After purification, the olive pectic extract (OPE) contained 48% of galacturonic acid (GalA) and 31% of arabinose, in a total sugar content of 72%, and a degree of methylesterification (DM) of 43%. Phase diagrams were established to define the physical state of the OPE/calcium, systems, at pH 3 and 7, as a function of GalA and calcium concentration. The theological properties of the OPE/calcium systems were investigated by small-amplitude oscillatory tests. Kinetics of gel ageing and the viscoelastic properties of the cured gels were evaluated as a function of GalA and calcium concentration at pH 3 and 7. Compared with the observed behaviour of a citrus pectin, taken as representative of a commercial low-methoxyl pectin, the OPE showed higher critical GalA and calcium concentrations for gelation to occur, a larger region corresponding to homogeneous gel, and gels characterised by lower viscoelastic moduli, at similar GalA and calcium concentrations.pt_PT
dc.description.sponsorshipThe authors thank Prolagar (Mirandela, Portugal) for providing the olive pomace. Authors also acknowledge the Research Unit 62/94 of Quı´mica Orgaˆnica, Produtos Naturais e Agro-Alimentares of University of Aveiro. Susana Cardoso was supported by a PhD grant PRODEP III 5.3/N/199.006/00pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCardoso, Susana M.; Coimbra, Manuel A.; Silva, J.A. Lopes da (2003). Calcium-mediated gelation of an olive pomace pectic extract. Carbohydrate Polymers. ISSN 0144-8617. 52:2, p. 125-133pt_PT
dc.identifier.doi10.1016/S0144-8617(02)00299-0pt_PT
dc.identifier.issn0144-8617
dc.identifier.urihttp://hdl.handle.net/10198/17711
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectOlive pomacept_PT
dc.subjectPectic polysaccharidept_PT
dc.subjectGelationpt_PT
dc.subjectViscoelastic propertiespt_PT
dc.titleCalcium-mediated gelation of an olive pomace pectic extractpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage133pt_PT
oaire.citation.issue2pt_PT
oaire.citation.startPage125pt_PT
oaire.citation.titleCarbohydrate Polymerspt_PT
oaire.citation.volume52pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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