Bosnian
Albanian
Arabic
Armenian
Azerbaijani
Belarusian
Bengali
Bosnian
Catalan
Czech
Danish
Deutsch
Dutch
English
Estonian
Finnish
Français
Greek
Haitian Creole
Hebrew
Hindi
Hungarian
Icelandic
Indonesian
Irish
Italian
Japanese
Korean
Latvian
Lithuanian
Macedonian
Mongolian
Norwegian
Persian
Polish
Portuguese
Romanian
Russian
Serbian
Slovak
Slovenian
Spanish
Swahili
Swedish
Turkish
Ukrainian
Vietnamese
Български
中文(简体)
中文(繁體)
Journal of the Science of Food and Agriculture 2019-Jan

Characterizations and rheological study of the purified polysaccharide extracted from quince seeds.

Samo registrirani korisnici mogu prevoditi članke
Prijavite se / prijavite se
Veza se sprema u međuspremnik
Fatemeh Rezagholi
Seyed Mohammad Bagher Hashemi
Aliakbar Gholamhosseinpour
Mousa Hamidabadi Sherahi
Mohammad Ali Hesarinejad
Marcel T Ale

Ključne riječi

Sažetak

BACKGROUND

The functional characteristics of hydrocolloids are mainly dependent on their physicochemical properties. Thus, it is essential to characterize the new sources of hydrocolloids.

RESULTS

Quince seed gum (QSG) is a high-molecular-weight polysaccharide (9.61 × 106 g mol-1 ) composed of 85.04 ± 2.87% carbohydrate (6.39% l-arabinose, 40.43% d-xylose, 5.60% d-galactose, 5.75% d-glucose and 31.11% d-mannose), 13.16 ± 1.73% uronic acid, 5.77 ± 0.83% moisture, 2.78 ± 0.21% protein, 5.64 ± 0.21% ash, and 0.75 ± 0.09% fat. Our findings indicated that this gum could be introduced as a value-added by-product in the food and pharmaceutical industries. Carbon-13 nuclear magnetic resonance and Fourier transform infrared spectroscopy suggested a highly substituted xylan structure for QSG. In the dilute regime, an increase in the ion concentration was accompanied by a decrease in intrinsic viscosity of QSG. When the salt concentration increased from 0 to 50 mmol L-1 , the consistency coefficient (as a measure of apparent viscosity) declined. On the other hand, with further increasing of salt concentration, the consistency coefficient (as a measure of apparent viscosity) values increased. Similarly, the G' and G″ values for 10 and 50 mmol L-1 calcium chloride concentrations were less than in control samples.

CONCLUSIONS

The rheological behavior of the QSG studied in this paper can provide insight into its potential application in food and pharmaceutical industries. © 2018 Society of Chemical Industry.

Pridružite se našoj
facebook stranici

Najkompletnija baza ljekovitog bilja potpomognuta naukom

  • Radi na 55 jezika
  • Biljni lijekovi potpomognuti naukom
  • Prepoznavanje biljaka po slici
  • Interaktivna GPS karta - označite bilje na lokaciji (uskoro)
  • Pročitajte naučne publikacije povezane sa vašom pretragom
  • Pretražite ljekovito bilje po učincima
  • Organizirajte svoja interesovanja i budite u toku sa istraživanjem vijesti, kliničkim ispitivanjima i patentima

Upišite simptom ili bolest i pročitajte o biljkama koje bi mogle pomoći, unesite travu i pogledajte bolesti i simptome protiv kojih se koristi.
* Sve informacije temelje se na objavljenim naučnim istraživanjima

Google Play badgeApp Store badge