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Study of effects and conditions on the solubility of natural polysaccharide gum karaya

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14310%2F17%3A00096027" target="_blank" >RIV/00216224:14310/17:00096027 - isvavai.cz</a>

  • Alternative codes found

    RIV/00216305:26620/17:PU120906

  • Result on the web

    <a href="http://www.sciencedirect.com/science/article/pii/S0268005X16304817" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0268005X16304817</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.foodhyd.2017.01.011" target="_blank" >10.1016/j.foodhyd.2017.01.011</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Study of effects and conditions on the solubility of natural polysaccharide gum karaya

  • Original language description

    Natural polysaccharide gum karaya (GK, Sterculia urens) is a plant exudates widely available and relatively cheap biomaterial, which is used in food industry. However, GK is insoluble in water and it limits subsequent processing and broader utilization in medicine. Different conditions for the solubilization of GK were evaluated in this work (e.g. type and concentration of hydroxide, concentration of GK dispersion and time of solubilization process) which were not published before. GK samples were compared using different types of characterization techniques such as ATR-FTIR, NMR, TGA-FTIR, DSC, SEM and rheology. Optimized conditions for successful GK solubilization proceeded with 1 mol l-1 of sodium or potassium hydroxide and 2 wt% dispersion of GK at room temperature. A novel mechanism was suggested and by this mechanism the complex plant based biopolymer can be solubilized through the careful control of its ionic environment and degree of deacetylation. Resulted water soluble GK seems to be promising biomaterial forming hydrogels useful in regenerative medicine.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    10305 - Fluids and plasma physics (including surface physics)

Result continuities

  • Project

    Result was created during the realization of more than one project. More information in the Projects tab.

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Others

  • Publication year

    2017

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Food Hydrocolloids

  • ISSN

    0268-005X

  • e-ISSN

  • Volume of the periodical

    67

  • Issue of the periodical within the volume

    June

  • Country of publishing house

    GB - UNITED KINGDOM

  • Number of pages

    9

  • Pages from-to

    148-156

  • UT code for WoS article

    000397368700016

  • EID of the result in the Scopus database

    2-s2.0-85009179813