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Ultrasonic depolymerization of aqueous tara gum solutions: kinetic, thermodynamic and physicochemical properties
BACKGROUND Tara gum (TG) is characterized by its high viscosity and medium solubility, which is a result of its high molecular mass. However, for many applications, these characteristics are undesirable, making the use of TG infeasible. The present study aimed to evaluate the effect of high‐intensit...
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| Published in: | Journal of the science of food and agriculture 2022-08, Vol.102 (11), p.4640-4646 |
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| cites | cdi_FETCH-LOGICAL-c3574-a57aad5b2daa60e00b8ca588723ed2f8998f7e1682bbe1f2dbaf88dbc70f8a723 |
| container_end_page | 4646 |
| container_issue | 11 |
| container_start_page | 4640 |
| container_title | Journal of the science of food and agriculture |
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| creator | Santos, Monique Barreto Isabel, Ianne Caroline Alves Garcia‐Rojas, Edwin Elard |
| description | BACKGROUND
Tara gum (TG) is characterized by its high viscosity and medium solubility, which is a result of its high molecular mass. However, for many applications, these characteristics are undesirable, making the use of TG infeasible. The present study aimed to evaluate the effect of high‐intensity ultrasound on the depolymerization of aqueous solutions of TG. The effect of ultrasonication was investigated by viscometry analysis as well as Fourier transform infrared spectroscopy (FTIR) and solubility.
RESULTS
The intrinsic viscosity (η) and the molecular weight (Mw) of TG decreased after ultrasound, achieving a molecular weight reduction of 13.50 × 105 g mol−1 after 60 min of sonication at 25 °C compared to 22.04 × 105 g mol−1 before treatment. Degradation kinetics were applied to estimate the rate constant of degradation (k). It was found that the k value of TG increased with increasing temperature from 25 to 55 °C. Partially hydrolyzed TG showed greater solubility at the two temperatures investigated (25 and 80 °C). Ultrasonic treatment did not change the chemical structure of the TG molecules according to the structural analysis by FTIR, confirming its action only as breaking the structure of the polymer.
CONCLUSION
Ultrasound is a simple method for effectively reducing the molecular weight and viscosity and increasing the solubility of TG without using chemical reagents. The synthesis of partially hydrolyzed TG expands its potential for use in food products, including as a soluble dietary fiber. © 2022 Society of Chemical Industry. |
| doi_str_mv | 10.1002/jsfa.11824 |
| format | article |
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Tara gum (TG) is characterized by its high viscosity and medium solubility, which is a result of its high molecular mass. However, for many applications, these characteristics are undesirable, making the use of TG infeasible. The present study aimed to evaluate the effect of high‐intensity ultrasound on the depolymerization of aqueous solutions of TG. The effect of ultrasonication was investigated by viscometry analysis as well as Fourier transform infrared spectroscopy (FTIR) and solubility.
RESULTS
The intrinsic viscosity (η) and the molecular weight (Mw) of TG decreased after ultrasound, achieving a molecular weight reduction of 13.50 × 105 g mol−1 after 60 min of sonication at 25 °C compared to 22.04 × 105 g mol−1 before treatment. Degradation kinetics were applied to estimate the rate constant of degradation (k). It was found that the k value of TG increased with increasing temperature from 25 to 55 °C. Partially hydrolyzed TG showed greater solubility at the two temperatures investigated (25 and 80 °C). Ultrasonic treatment did not change the chemical structure of the TG molecules according to the structural analysis by FTIR, confirming its action only as breaking the structure of the polymer.
CONCLUSION
Ultrasound is a simple method for effectively reducing the molecular weight and viscosity and increasing the solubility of TG without using chemical reagents. The synthesis of partially hydrolyzed TG expands its potential for use in food products, including as a soluble dietary fiber. © 2022 Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.11824</identifier><identifier>PMID: 35174497</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Aqueous solutions ; Chemical synthesis ; Degradation ; Depolymerization ; Dietary fiber ; Fourier analysis ; Fourier transforms ; galactomannans ; Infrared analysis ; Infrared spectroscopy ; intrinsic viscosity ; kinetics ; Molecular structure ; Molecular weight ; Physicochemical properties ; Polymers ; Reagents ; Solubility ; Sonication ; Structural analysis ; temperature ; Ultrasonic imaging ; Ultrasonic processing ; Ultrasonic testing ; Ultrasound ; Viscometry ; Viscosity ; Weight reduction</subject><ispartof>Journal of the science of food and agriculture, 2022-08, Vol.102 (11), p.4640-4646</ispartof><rights>2022 Society of Chemical Industry.</rights><rights>Copyright © 2022 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3574-a57aad5b2daa60e00b8ca588723ed2f8998f7e1682bbe1f2dbaf88dbc70f8a723</citedby><cites>FETCH-LOGICAL-c3574-a57aad5b2daa60e00b8ca588723ed2f8998f7e1682bbe1f2dbaf88dbc70f8a723</cites><orcidid>0000-0003-3388-8424</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,27906,27907</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35174497$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Santos, Monique Barreto</creatorcontrib><creatorcontrib>Isabel, Ianne Caroline Alves</creatorcontrib><creatorcontrib>Garcia‐Rojas, Edwin Elard</creatorcontrib><title>Ultrasonic depolymerization of aqueous tara gum solutions: kinetic, thermodynamic and physicochemical properties</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Tara gum (TG) is characterized by its high viscosity and medium solubility, which is a result of its high molecular mass. However, for many applications, these characteristics are undesirable, making the use of TG infeasible. The present study aimed to evaluate the effect of high‐intensity ultrasound on the depolymerization of aqueous solutions of TG. The effect of ultrasonication was investigated by viscometry analysis as well as Fourier transform infrared spectroscopy (FTIR) and solubility.
RESULTS
The intrinsic viscosity (η) and the molecular weight (Mw) of TG decreased after ultrasound, achieving a molecular weight reduction of 13.50 × 105 g mol−1 after 60 min of sonication at 25 °C compared to 22.04 × 105 g mol−1 before treatment. Degradation kinetics were applied to estimate the rate constant of degradation (k). It was found that the k value of TG increased with increasing temperature from 25 to 55 °C. Partially hydrolyzed TG showed greater solubility at the two temperatures investigated (25 and 80 °C). Ultrasonic treatment did not change the chemical structure of the TG molecules according to the structural analysis by FTIR, confirming its action only as breaking the structure of the polymer.
CONCLUSION
Ultrasound is a simple method for effectively reducing the molecular weight and viscosity and increasing the solubility of TG without using chemical reagents. The synthesis of partially hydrolyzed TG expands its potential for use in food products, including as a soluble dietary fiber. © 2022 Society of Chemical Industry.</description><subject>Aqueous solutions</subject><subject>Chemical synthesis</subject><subject>Degradation</subject><subject>Depolymerization</subject><subject>Dietary fiber</subject><subject>Fourier analysis</subject><subject>Fourier transforms</subject><subject>galactomannans</subject><subject>Infrared analysis</subject><subject>Infrared spectroscopy</subject><subject>intrinsic viscosity</subject><subject>kinetics</subject><subject>Molecular structure</subject><subject>Molecular weight</subject><subject>Physicochemical properties</subject><subject>Polymers</subject><subject>Reagents</subject><subject>Solubility</subject><subject>Sonication</subject><subject>Structural analysis</subject><subject>temperature</subject><subject>Ultrasonic imaging</subject><subject>Ultrasonic processing</subject><subject>Ultrasonic testing</subject><subject>Ultrasound</subject><subject>Viscometry</subject><subject>Viscosity</subject><subject>Weight reduction</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kU1v1DAQhi0Eokvhwg9AlrggRMrY-bK5VRXlQ5U4QM_RxB6zXpI42IlQ-PV42cKBAydLM4-e8czL2FMBFwJAvj4khxdCKFndYzsBui0ABNxnu9yURS0qecYepXQAAK2b5iE7K2vRVpVud2y-HZaIKUzecEtzGLaRov-Jiw8TD47j95XCmviCEfnXdeQpDOuxmd7wb36ixZtXfNlTHIPdJhyzBifL5_2WvAlmT7mCA59jmCkuntJj9sDhkOjJ3XvObq_ffrl6X9x8evfh6vKmMGXdVgXWLaKte2kRGyCAXhmslWplSVY6pbVyLYlGyb4n4aTt0Slle9OCU5ipc_bi5M2j8w5p6UafDA0DTseFOtlInXWlqjP6_B_0ENY45d9lSoMWUDZlpl6eKBNDSpFcN0c_Ytw6Ad0xh-6YQ_c7hww_u1Ou_Uj2L_rn8BkQJ-CHH2j7j6r7-Pn68iT9BS9-lc4</recordid><startdate>20220830</startdate><enddate>20220830</enddate><creator>Santos, Monique Barreto</creator><creator>Isabel, Ianne Caroline Alves</creator><creator>Garcia‐Rojas, Edwin Elard</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-3388-8424</orcidid></search><sort><creationdate>20220830</creationdate><title>Ultrasonic depolymerization of aqueous tara gum solutions: kinetic, thermodynamic and physicochemical properties</title><author>Santos, Monique Barreto ; Isabel, Ianne Caroline Alves ; Garcia‐Rojas, Edwin Elard</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3574-a57aad5b2daa60e00b8ca588723ed2f8998f7e1682bbe1f2dbaf88dbc70f8a723</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Aqueous solutions</topic><topic>Chemical synthesis</topic><topic>Degradation</topic><topic>Depolymerization</topic><topic>Dietary fiber</topic><topic>Fourier analysis</topic><topic>Fourier transforms</topic><topic>galactomannans</topic><topic>Infrared analysis</topic><topic>Infrared spectroscopy</topic><topic>intrinsic viscosity</topic><topic>kinetics</topic><topic>Molecular structure</topic><topic>Molecular weight</topic><topic>Physicochemical properties</topic><topic>Polymers</topic><topic>Reagents</topic><topic>Solubility</topic><topic>Sonication</topic><topic>Structural analysis</topic><topic>temperature</topic><topic>Ultrasonic imaging</topic><topic>Ultrasonic processing</topic><topic>Ultrasonic testing</topic><topic>Ultrasound</topic><topic>Viscometry</topic><topic>Viscosity</topic><topic>Weight reduction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Santos, Monique Barreto</creatorcontrib><creatorcontrib>Isabel, Ianne Caroline Alves</creatorcontrib><creatorcontrib>Garcia‐Rojas, Edwin Elard</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Santos, Monique Barreto</au><au>Isabel, Ianne Caroline Alves</au><au>Garcia‐Rojas, Edwin Elard</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Ultrasonic depolymerization of aqueous tara gum solutions: kinetic, thermodynamic and physicochemical properties</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2022-08-30</date><risdate>2022</risdate><volume>102</volume><issue>11</issue><spage>4640</spage><epage>4646</epage><pages>4640-4646</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Tara gum (TG) is characterized by its high viscosity and medium solubility, which is a result of its high molecular mass. However, for many applications, these characteristics are undesirable, making the use of TG infeasible. The present study aimed to evaluate the effect of high‐intensity ultrasound on the depolymerization of aqueous solutions of TG. The effect of ultrasonication was investigated by viscometry analysis as well as Fourier transform infrared spectroscopy (FTIR) and solubility.
RESULTS
The intrinsic viscosity (η) and the molecular weight (Mw) of TG decreased after ultrasound, achieving a molecular weight reduction of 13.50 × 105 g mol−1 after 60 min of sonication at 25 °C compared to 22.04 × 105 g mol−1 before treatment. Degradation kinetics were applied to estimate the rate constant of degradation (k). It was found that the k value of TG increased with increasing temperature from 25 to 55 °C. Partially hydrolyzed TG showed greater solubility at the two temperatures investigated (25 and 80 °C). Ultrasonic treatment did not change the chemical structure of the TG molecules according to the structural analysis by FTIR, confirming its action only as breaking the structure of the polymer.
CONCLUSION
Ultrasound is a simple method for effectively reducing the molecular weight and viscosity and increasing the solubility of TG without using chemical reagents. The synthesis of partially hydrolyzed TG expands its potential for use in food products, including as a soluble dietary fiber. © 2022 Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>35174497</pmid><doi>10.1002/jsfa.11824</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0003-3388-8424</orcidid></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2022-08, Vol.102 (11), p.4640-4646 |
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| source | Wiley-Blackwell Read & Publish Collection |
| subjects | Aqueous solutions Chemical synthesis Degradation Depolymerization Dietary fiber Fourier analysis Fourier transforms galactomannans Infrared analysis Infrared spectroscopy intrinsic viscosity kinetics Molecular structure Molecular weight Physicochemical properties Polymers Reagents Solubility Sonication Structural analysis temperature Ultrasonic imaging Ultrasonic processing Ultrasonic testing Ultrasound Viscometry Viscosity Weight reduction |
| title | Ultrasonic depolymerization of aqueous tara gum solutions: kinetic, thermodynamic and physicochemical properties |
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