2009年5月
High viscosity of hydrocolloid from leaves of Corchorus olitorius L.
FOOD HYDROCOLLOIDS
- ,
- ,
- 巻
- 23
- 号
- 3
- 開始ページ
- 655
- 終了ページ
- 660
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1016/j.foodhyd.2008.03.012
- 出版者・発行元
- ELSEVIER SCI LTD
Viscous hydrocolloid from leaves of Corchorus olitorius L. was fractionated with ammonium sulfate solution (50%, w/v) followed by the stepwise extraction with distilled water. The yield of the hydrocolloid was 4.5% (w/w) based on dry material. Ash, protein, moisture and total Sugars were 3.4, 5.3, 12.3 and 83.8% based on dry-material, respectively. The hydrocolloid consisted of mainly Uronic acid and the weight ratio was approximately 90% of total sugars. When the molecular weight distribution was checked by size-exclusion chromatography, the hydrocolloid showed a wide Uronic acid peak with a molecular weight of 940 kDa. The viscoelastic properties of the hydrocolloid were, examined by low-amplitude oscillatory measurements and the hydrocolloid exhibited gel-like character at the concentration higher than 0.5% (w/w). Viscosity of the hydrocolloid surpassed other food hydrocolloids such as guar gum and locust bean gum at the same condition (0.25 similar to 1.0% [w/w], 25 C). When the hydrocolloid was heated over 60 degrees C (similar to 100 degrees C), an irreversible increase in viscosity was observed, Suggesting the conformational change of the polysaccharicle molecule. (C) 2008 Elsevier Ltd. All rights reserved.
- リンク情報
- ID情報
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- DOI : 10.1016/j.foodhyd.2008.03.012
- ISSN : 0268-005X
- Web of Science ID : WOS:000261281300010