Characterizations and rheological study of the purified polysaccharide extracted from quince seeds
| العنوان: | Characterizations and rheological study of the purified polysaccharide extracted from quince seeds |
|---|---|
| المؤلفون: | Mousa Hamidabadi Sherahi, Aliakbar Gholamhosseinpour, Mohammad Ali Hesarinejad, Seyed Mohammad Bagher Hashemi, Fatemeh Rezagholi, Marcel Tutor Ale |
| المصدر: | Rezagholi, F, Hashemi, S M B, Gholamhosseinpour, A, Sherahi, M H, Hesarinejad, M A & Ale, M T 2018, ' Characterizations and rheological study of the purified polysaccharide extracted from quince seeds ', Journal of the Science of Food and Agriculture, vol. 99, no. 1, pp. 143-151 . https://doi.org/10.1002/jsfa.9155 |
| بيانات النشر: | Wiley, 2018. |
| سنة النشر: | 2018 |
| مصطلحات موضوعية: | Magnetic Resonance Spectroscopy, 030309 nutrition & dietetics, Steady-state properties, Intrinsic viscosity, Chemical structure, Chemical composition, Uronic acid, Polysaccharide, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Polysaccharides, Dilute solution properties, Spectroscopy, Fourier Transform Infrared, Food science, Fourier transform infrared spectroscopy, Rosaceae, chemistry.chemical_classification, 0303 health sciences, Nutrition and Dietetics, Plant Extracts, Viscosity, Chemistry, 04 agricultural and veterinary sciences, Apparent viscosity, Carbohydrate, 040401 food science, Dynamic rheological behavior, Quince seed gum, Seeds, Rheology, Agronomy and Crop Science, Food Science, Biotechnology |
| الوصف: | 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. |
| وصف الملف: | application/pdf |
| تدمد: | 1097-0010 0022-5142 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a9831d49f60550b72782782e219cf90 https://doi.org/10.1002/jsfa.9155 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....4a9831d49f60550b72782782e219cf90 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 10970010 00225142 |
|---|