Preparation of methyl alginate and its application in acidified milk drinks
| Autor: | Peijie Zong, Xiaodong Zhang, Liu Xin, Kai Xia, Jingkun Zhao |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
animal structures
food.ingredient genetic structures Pectin 02 engineering and technology Biochemistry Beverages 03 medical and health sciences chemistry.chemical_compound food Gel strength Structural Biology Animals Particle Size Molecular Biology 030304 developmental biology 0303 health sciences Alginic Acid Esterification Viscosity General Medicine Hydrogen-Ion Concentration Apparent viscosity 021001 nanoscience & nanotechnology eye diseases Chain structure Milk chemistry Propylene glycol alginate sense organs 0210 nano-technology Nuclear chemistry |
| Zdroj: | International Journal of Biological Macromolecules. 132:651-657 |
| ISSN: | 0141-8130 |
| DOI: | 10.1016/j.ijbiomac.2019.03.243 |
| Popis: | A series of methyl alginate with different degree of esterification (DE) were prepared with low cost, and its application in acidified milk drinks (AMDs) was investigated. The gel strength, molecular weight, solution apparent viscosity and optical rotation value of methyl alginate all decreased with the increase of DE. Methyl alginate with DE equal or larger than 60.7% was more effective in stabilizing AMDs than high-methoxyl pectin (HMP) under the same conditions, and the higher the DE, the better its stabilizing ability. The methyl alginate had better synergistic action for stabilizing AMDs with propylene glycol alginate (PGA) than HMP. The reason for this could be attributed to that methyl alginate and PGA had the same main chain structure, and the same levorotatory optical activity. The results indicated that the methyl alginate had a potential industry application prospect for stabilizing AMDs as an alternative to HMP. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect