Physicochemical and functional parameters of Cochlospermum vitifolium (bototo) gum exudate
| Autor: | Maritza Martínez, Antonio Vera, Olga Beltrán, Juan Parra, Ángel Morillo |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
Exudate
chemistry.chemical_classification Absorption of water Molar mass Chromatography Intrinsic viscosity lcsh:S Bixaceae lcsh:TX341-641 Polysaccharide lcsh:S1-972 lcsh:Agriculture chemistry gum Cochlospermum vitifolium polysaccharide SEM medicine Karaya Gum Swelling medicine.symptom lcsh:Agriculture (General) lcsh:Nutrition. Foods and food supply MALLS |
| Zdroj: | International Journal of Food and Allied Sciences, Vol 2, Iss 2, Pp 42-48 (2016) |
| ISSN: | 2413-2543 2415-0290 |
| Popis: | The physicochemical parameters of Cochlospermum vitifolium they were evaluated and were linked to certain functional properties of industrial interest. The physicochemical parameters were determined by the classic methodology used for carbohydrates and the functional properties, as reported in the literature. The results obtained showed that the gum object of this study is low soluble in water, which corresponds with relatively high values of swelling indexes and water absorption capacity. Also, the intrinsic viscosity of the C. vitifolium exudate was related to a high molar mass, in the order of 106. Its emulsifying capacity is high, which is attributed to hydrophobic groups present in its structure. The gum gels at a minimum concentration, similar to that of the gum karaya (4.5%), but the gel that forms agglomerates, it is not uniform. The C. vitifolium gum exhibits important physicochemical and functional parameters which could serve as a criterion for testing its use in various industries. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|