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Master's Dissertation
DOI
https://doi.org/10.11606/D.85.2008.tde-14052012-143951
Document
Author
Full name
Patrícia Yoko Inamura Takinami
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2008
Supervisor
Committee
Mastro, Nélida Lúcia Del (President)
Machado, Luci Diva Brocardo
Panetta, José Cezar
Title in Portuguese
Efeito da radiação gama sobre a viscosidade de soluções de gelatina e pectina utilizadas na indústria de alimentos
Keywords in Portuguese
biopolímeros
gelatina
pectina
radiação ionizante
viscosidade
Abstract in Portuguese
A pectina é uma substância polissacarídica originada de plantas, que pode ser utilizada como agente gelificante, estabilizante de compotas, em bebidas láticas e iogurtes. A gelatina, proteína, nesse caso de origem bovina, é principalmente utilizada como agente gelificante, pois, forma hidrogéis por resfriamento. O processo de irradiação por radiação gama pode causar uma variedade de modificações nas macromoléculas algumas de aplicação industrial, como é o caso de reticulação. A resposta dinâmica de materiais viscoelásticos pode ser usada para dar informação sobre o aspecto estrutural de um sistema a nível molecular. No presente trabalho, pectina com diferentes graus de metoxilação, gelatina e a mistura de ambas foram empregados para estudar a sensibilidade à radiação por meio de medidas de viscosidade. Amostras de soluções de pectina de alto teor de metoxilação (ATM) 1%, pectina de baixo teor (BTM) 1%, gelatina 0,5%,1% e 2%, e a mistura de ambas a 1% e 2% foram irradiadas com raios gama em doses de até 15kGy e taxa de dose em torno de 2kGy/h. Após irradiação, a viscosidade foi medida dentro de um período de 48 h. A viscosidade da pectina ATM e BTM diminuiu drasticamente com o aumento da dose de radiação. A gelatina, entretanto, apresentou grande resistência à radiação. Na mistura de ambas, houve predomínio do comportamento esperado para a pectina.
Title in English
Effect of gamma irradiation in the viscosity of gelatin and pectin solutions used in food industry
Keywords in English
fluid flow
food industry
gamma radiation
gamma sources
gamma spectra
gelatin
pectins
viscosity
viscous flow
Abstract in English
Pectin is a polysaccharide substance of plant origin that may be used as gelling agent, stabilizer in jams, in yogurt drinks and lactic acid beverages. Gelatin, a protein from bovine origin, in this case, is mainly used as gelling agent due to hydrogel formation during cooling. The 60 Co-irradiation process may cause various modifications in macromolecules, some with industrial application, as reticulation. The dynamic response of viscoelastic materials can be used in order to give information about the structural aspect of a system at molecular level. In the present work samples of pectin with different degree of methoxylation, gelatin and the mixture of both were employed to study the radiation sensitivity by means of viscosity measurements. Solutions prepared with citric pectin with high methoxylation content (ATM) 1 por cent, pectin with low content (BTM) 1 por cent, gelatin 0.5 por cent, 1 por cent and 2 por cent, and the mixture 1 por cent and 2 por cent were irradiated with gamma rays at different doses, up to 15 kGy with dose rate about 2 kGy/h. After irradiation the viscosity was measured within a period of 48 h. The viscosity of ATM and BTM pectin solutions decreased sharply with the radiation dose. However, the gelatin sample presented a great radiation resistance. When pectin and gelatin solutions were mixed a predominance of pectin behavior was found.
 
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2008InamuraEfeito.pdf (6.76 Mbytes)
Publishing Date
2012-05-30
 
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