Effect of long-term frozen storage on the rheological properties of pressurized glucomannan gels
Several weakly deacetylated glucomannan gels (pH = 9.1), at a concentration of 5 g/100 mL, were subjected to high hydrostatic pressure (HHP) at 0, 100, 200, 400 and 600 MPa. They were frozen and stored at −20 °C for two years to study the influence of long-term frozen storage on the rheological prop...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión enviada para evaluación y publicación |
| Fecha de publicación: | 2017 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/171255 |
| Acceso en línea: | http://hdl.handle.net/10261/171255 |
| Access Level: | acceso abierto |
| Palabra clave: | Frozen storage Weakly deacetylation High hydrostatic pressure Glucomannan |
| Sumario: | Several weakly deacetylated glucomannan gels (pH = 9.1), at a concentration of 5 g/100 mL, were subjected to high hydrostatic pressure (HHP) at 0, 100, 200, 400 and 600 MPa. They were frozen and stored at −20 °C for two years to study the influence of long-term frozen storage on the rheological properties of pressurized samples (FP100, FP200, FP400, FP600) compared with a frozen unpressurized control (FP0) and an unfrozen unpressurized control (P0). In unpressurized gels, frozen storage reduced stress (σ) and strain (γ) amplitudes while forming a more solid-like network (FP0 vs P0). Gel FP0 maintained the rubber-like response from temperature (T) > 70 °C as in P0. HHP reduced loss of conformational stability and enhanced cohesiveness in FP100−FP600 vs FP0. Particularly, 400 MPa improved the degree of connectivity in the glucomannan (GM) network producing a better thermoset response at T > 70 °C (FP400). |
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