Stability of Oligosaccharides Derived from Lactose and Lactulose regarding Rheological and Thermal Properties
المؤلفون المشاركون
López-Sanz, Sara
Moreno, Rodrigo
de la Mata, M. José
Moreno, F. Javier
Villamiel, Mar
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-9، 9ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-04-18
دولة النشر
مصر
عدد الصفحات
9
الملخص EN
Prebiotic carbohydrates derived from lactulose (OsLu) are appealing ingredients that provide beneficial effects following their fermentation by the gut microbiota; however, more investigation is needed to evaluate their technological properties and applicability as a functional food ingredient in the market.
In this paper, a comparative study on the rheological and thermal behavior of OsLu and a commercial mixture of galactooligosaccharides (GOS) was carried out.
In both cases, there was a strong influence of temperature and shear rate on viscosity.
Viscosity of OsLu was higher than that of commercial GOS and variations and rheopexy cycles were also higher for OsLu.
The exponential increase of viscosity associated with the structural changes took place later in OsLu than in commercial GOS, suggesting more stability to the shear over time in the former.
More stability of OsLu was also observed in the study of the effect of temperature on viscosity.
In addition, the thermal study indicated different behavior of both prebiotics under the assayed conditions, showing that OsLu have lower values of glass transition temperature (Tg) than commercial GOS and that commercial GOS are more sensible against humidity.
The results here obtained provide important information on the treatment and storage conditions of these prebiotic ingredients during the elaboration of functional foods.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
López-Sanz, Sara& Moreno, Rodrigo& de la Mata, M. José& Moreno, F. Javier& Villamiel, Mar. 2018. Stability of Oligosaccharides Derived from Lactose and Lactulose regarding Rheological and Thermal Properties. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-9.
https://search.emarefa.net/detail/BIM-1185427
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
López-Sanz, Sara…[et al.]. Stability of Oligosaccharides Derived from Lactose and Lactulose regarding Rheological and Thermal Properties. Journal of Food Quality No. 2018 (2018), pp.1-9.
https://search.emarefa.net/detail/BIM-1185427
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
López-Sanz, Sara& Moreno, Rodrigo& de la Mata, M. José& Moreno, F. Javier& Villamiel, Mar. Stability of Oligosaccharides Derived from Lactose and Lactulose regarding Rheological and Thermal Properties. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-9.
https://search.emarefa.net/detail/BIM-1185427
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185427
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر