Publication
Calcium-mediated gelation of an olive pomace pectic extract
dc.contributor.author | Cardoso, Susana M. | |
dc.contributor.author | Coimbra, Manuel A. | |
dc.contributor.author | Silva, J.A. Lopes da | |
dc.date.accessioned | 2018-06-18T10:18:25Z | |
dc.date.available | 2018-06-18T10:18:25Z | |
dc.date.issued | 2003 | |
dc.description.abstract | Pectic 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.sponsorship | The 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/199.006/00 | pt_PT |
dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
dc.identifier.citation | Cardoso, 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. 125-133 | pt_PT |
dc.identifier.doi | 10.1016/S0144-8617(02)00299-0 | pt_PT |
dc.identifier.issn | 0144-8617 | |
dc.identifier.uri | http://hdl.handle.net/10198/17711 | |
dc.language.iso | eng | pt_PT |
dc.peerreviewed | yes | pt_PT |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
dc.subject | Olive pomace | pt_PT |
dc.subject | Pectic polysaccharide | pt_PT |
dc.subject | Gelation | pt_PT |
dc.subject | Viscoelastic properties | pt_PT |
dc.title | Calcium-mediated gelation of an olive pomace pectic extract | pt_PT |
dc.type | journal article | |
dspace.entity.type | Publication | |
oaire.citation.endPage | 133 | pt_PT |
oaire.citation.issue | 2 | pt_PT |
oaire.citation.startPage | 125 | pt_PT |
oaire.citation.title | Carbohydrate Polymers | pt_PT |
oaire.citation.volume | 52 | pt_PT |
rcaap.rights | openAccess | pt_PT |
rcaap.type | article | pt_PT |