Banca de QUALIFICAÇÃO: BARBARA DA SILVA SOARES
Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.STUDENT : BARBARA DA SILVA SOARES
DATE: 27/04/2022
TIME: 09:00
LOCAL: Remota
TITLE:
Effects of high-intensity ultrasound on the physicochemical and rheological properties of tara gum
KEY WORDS:
viscosity, galactomannan, depolymerization, polysaccharides
PAGES: 35
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
SUMMARY:
High-intensity ultrasound treatment parameters were optimized for depolymerization of tara gum. In the response surface methodology, 3 independent variables were considered, the sonication time (25 to 90 min),
GT concentration (0.19 to 1.20% m/v) and amplitude (40 to 80%) and intrinsic viscosity as a dependent variable. The treatment with high-intensity ultrasound improved the solubility (17.7%) and reduced the intrinsic viscosity by around 70% after ultrasonic treatment of 112 min, amplitude of 60%, and concentration of 0.19% of tara gum. In addition, the analysis of infrared spectroscopy with the transform of Fourier (FTIR) revealed that ultrasound did not change the functional groups and molecular structure of the tara gum. The ultrasound treatment modified the rheological properties and reduced the coefficient of consistency K. The molar mass of tara gum without treatment was 1.89 x 106 Da and after ultrasound treatment it reduced to 0.47 x 106 Da, indicating that the tara gum was effectively depolymerized. treatment with ultrasound altered the physicochemical and rheological properties of tara gum, facilitating its application in the food industry.
BANKING MEMBERS:
Interno - 014.548.996-54 - EDWIN ELARD GARCIA ROJAS - UFF
Interna - 2311373 - MARIANA TEIXEIRA DA COSTA MACHADO
Externa à Instituição - MONIQUE BARRETO SANTOS - EMBRAPA