INVESTIGADORES
PIERMARIA Judith Araceli
artículos
Título:
SHEAR AND EXTENSIONAL PROPERTIES OF KEFIRAN
Autor/es:
JUDITH A PIERMARIA; BENGOECHEA, CARLOS; ABRAHAM ANALÍA G.; GUERRERO, ANTONIO
Revista:
CARBOHYDRATE POLYMERS
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2016
ISSN:
0144-8617
Resumen:
Kefiran is a neutral polysaccharide constituted by glucose and galactose produced byLactobacillus kefiranofaciens. It is included into kefir grains and has several health promotingproperties. In the present work, shear and extensional properties of different kefiran aqueousdispersions (0.5, 1 and 2 %wt.) were assessed and compared to other neutral gums commonlyused in food, cosmetic and pharmaceutics industries (methylcellulose, locust bean gum andguar gum). Kefiran showed shear flow characteristics similar to that displayed by otherrepresentative neutral gums, although it always yielded lower viscosities at a givenconcentration. For each gum system it was possible to find a correlation between dynamic andsteady shear properties by a master curve including both the apparent and complex viscosities.When studying extensional properties of selected gums at 2% wt. by means of a capillary breakuprheometer, kefiran solutions did not show important extensional properties, displaying abehaviour close the Newtonian.
