| Autor: |
Rezagholi, Fatemeh, Hashemi, Seyed Mohammad Bagher, Gholamhosseinpour, Aliakbar, Sherahi, Mousa Hamidabadi, Hesarinejad, Mohammad Ali, Ale, Marcel T |
| Předmět: |
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| Zdroj: |
Journal of the Science of Food & Agriculture; Jan2019, Vol. 99 Issue 1, p143-151, 9p |
| Abstrakt: |
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. CONCLUSION: 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 [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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