Gelation mechanism of polysaccharides from Auricularia auricula-judae
| Autor: | SangGuan You, Shengfang Wu, Rui Zhou, Steve W. Cui, Honghui Bao, Qi Wang |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
Auricularia biology Hydrogen bond General Chemical Engineering chemistry.chemical_element 02 engineering and technology General Chemistry Uronic acid Calcium 010402 general chemistry 021001 nanoscience & nanotechnology Polysaccharide biology.organism_classification Glucuronic acid 01 natural sciences 0104 chemical sciences chemistry.chemical_compound chemistry Stress relaxation Biophysics Urea Organic chemistry 0210 nano-technology Food Science |
| Zdroj: | Food Hydrocolloids. 76:35-41 |
| ISSN: | 0268-005X |
| DOI: | 10.1016/j.foodhyd.2017.07.023 |
| Popis: | In the current study, dynamic frequency sweep and stress relaxation tests were performed to elucidate the possible gelation mechanisms of a unique thermal stable polysaccharides from Auricularia auricula-judae (AP). Addition of NaCl, CaCl 2 and Ca-chelating agent (EDTA) to AP confirmed that electrostatic interaction was not the deciding force in forming the network of AP dispersion and the intrinsic calcium of AP played a role of inhibition in AP network formation. Addition of the hydrogen bond breaking agent, urea, highlighted the important role of hydrogen bonding in the formation of gel networks. The results suggested that carboxyl group of the uronic acid on AP chain are involved in the formation of inter/intra hydrogen bonding which maintain AP gel network. Quantitative effect of concentration, pH, urea and glucuronic acid on the network structure of AP dispersion were also be evaluated by entanglement network numbers (ENN) based on stress relaxation. |
| Databáze: | OpenAIRE |
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