1. RI UFLA
  2. Escola de Ciências Agrárias de Lavras - ESAL
  3. Departamento de Ciência dos Alimentos - DCA
  4. DCA - Artigos publicados em periódicos
Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/13452
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dc.creatorAndrade, Luan Alberto-
dc.creatorNunes, Cleiton Antônio-
dc.creatorPereira, Joelma-
dc.date.accessioned2017-07-31T18:27:30Z-
dc.date.available2017-07-31T18:27:30Z-
dc.date.issued2015-07-01-
dc.identifier.citationANDRADE, L. A.; NUNES, C. A.; PEREIRA, J. Relationship between the chemical components of taro rhizome mucilage and its emulsifying property. Food Chemistry, London, v. 178, p. 331-338, 1 July 2015.pt_BR
dc.identifier.urihttp://www.sciencedirect.com/science/article/pii/S0308814615001089pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/13452-
dc.description.abstractThe objective of this study was to determine the chemical composition of taro mucilage (TM) and explain its emulsification properties using different commercial emulsifiers and gums as benchmarks. The following analyses were performed: moisture, ether extract, protein, fiber, ash, sugar fraction, starch content, infrared spectroscopy and determination of monosaccharides and amino acids using HPLC. The analyses showed that TM has a high carbohydrate content and small protein fraction, similar to commercial gums. Commercial emulsifiers have a high content of lipids compared to TM. Therefore, it can be concluded that the emulsifying power of the studied mucilage is primarily caused by the protein content along with weakly polar amino acids, which occur in gums. The methyl group (single bondCH3), which was observed in the infrared spectrum, and the lipid content may also contribute to the emulsifying activity by providing a hydrophobic moiety.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceFood Chemistrypt_BR
dc.subjectAmphiphilic moleculept_BR
dc.subjectColocasia esculenta - Chemical componentspt_BR
dc.subjectCommercial emulsifierspt_BR
dc.subjectGumspt_BR
dc.subjectColocasia esculenta - Componentes químicospt_BR
dc.subjectEmulsionantes comerciaispt_BR
dc.titleRelationship between the chemical components of taro rhizome mucilage and its emulsifying propertypt_BR
dc.typeArtigopt_BR
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