| Autor: |
Agustin Rascón-Chu, Benjamín Ramírez-Wong, Alfonso A. Gardea, Elizabeth Carvajal-Millán, Jaime Lizardi-Mendoza, Vania Urias-Orona |
| Jazyk: |
angličtina |
| Rok vydání: |
2010 |
| Předmět: |
|
| Zdroj: |
International Journal of Molecular Sciences, Vol 11, Iss 10, Pp 3686-3695 (2010) |
| Druh dokumentu: |
article |
| ISSN: |
1422-0067 |
| DOI: |
10.3390/ijms11103686 |
| Popis: |
A novel pectin was acid extracted from chickpea husk (CHP). CHP presented a 67% (w/w) of galacturonic acid, an intrinsic viscosity of 374 mL/g and a viscosimetric molecular weight of 110 kDa. Fourier transform infrared spectroscopy spectrum of CHP indicated a degree of esterification of about 10%. The CHP-calcium system formed ionic gels with a storage (G’) modulus of 40 Pa and gel set time (G’ > G’’) of 3 min at 1% (w/v), and a G’ of 131 Pa and gel set time of 1 min at 2% (w/v). The G’ of CHP gels was not greatly affected by temperature. The results attained suggest that chickpea husk can be a potential source of a gelling pectin material. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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