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Rheological properties, gelling behavior and texture characteristics of polysaccharide from Enteromorpha prolifera.
Carbohydr Polym. 2016 Jan 20; 136:1307-14.CP

Abstract

Polysaccharide from Enteromorpha prolifera (PE) which is the most common green algae is gradually becoming an attractive candidate with novel functions by virtue of its unique chemical and physicochemical properties. The infrared spectrum (FT-IR) of PE confirmed that it is a distinctive, sulfated heteropolysaccharide. Dynamic rheology was systematically conducted to investigate the effect of concentration, temperature, pH, and electrolytes on PE. The flow behavior testing verified its pseudoplastic character. A closed hysteresis loop was obtained when the PE concentration reached 10 g/L. For the phase angel (tanδ) was always less than 1, the solid-like behavior of PE is also found at 10-14 g/L PE in the linear viscoelastic region (LVR). Furthermore, study on its potential gelling behavior showed that 16 g/L PE could form a gel and had well textural properties. The unique functional groups and characteristics of PE provided the possibility to apply into food industry.

Authors+Show Affiliations

College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.College of Marine Life Science, Ocean University of China, Qingdao 266003, PR China.National Oceanographic Center, Qingdao 266071, PR China.Biology Department, Jackson State University, Jackson, MS 39217, USA.Biology Department, Jackson State University, Jackson, MS 39217, USA.College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China. Electronic address: pengwang@ouc.edu.cn.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26572475

Citation

Qiao, Leke, et al. "Rheological Properties, Gelling Behavior and Texture Characteristics of Polysaccharide From Enteromorpha Prolifera." Carbohydrate Polymers, vol. 136, 2016, pp. 1307-14.
Qiao L, Li Y, Chi Y, et al. Rheological properties, gelling behavior and texture characteristics of polysaccharide from Enteromorpha prolifera. Carbohydr Polym. 2016;136:1307-14.
Qiao, L., Li, Y., Chi, Y., Ji, Y., Gao, Y., Hwang, H., Aker, W. G., & Wang, P. (2016). Rheological properties, gelling behavior and texture characteristics of polysaccharide from Enteromorpha prolifera. Carbohydrate Polymers, 136, 1307-14. https://doi.org/10.1016/j.carbpol.2015.10.030
Qiao L, et al. Rheological Properties, Gelling Behavior and Texture Characteristics of Polysaccharide From Enteromorpha Prolifera. Carbohydr Polym. 2016 Jan 20;136:1307-14. PubMed PMID: 26572475.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Rheological properties, gelling behavior and texture characteristics of polysaccharide from Enteromorpha prolifera. AU - Qiao,Leke, AU - Li,Yinping, AU - Chi,Yongzhou, AU - Ji,Yinglu, AU - Gao,Yan, AU - Hwang,Hueymin, AU - Aker,Winfred G, AU - Wang,Peng, Y1 - 2015/10/22/ PY - 2015/02/16/received PY - 2015/10/03/revised PY - 2015/10/11/accepted PY - 2015/11/18/entrez PY - 2015/11/18/pubmed PY - 2016/9/9/medline KW - FT-IR spectroscopy KW - Polysaccharide from Enteromorpha prolifera KW - Rheological property KW - Texture analysis SP - 1307 EP - 14 JF - Carbohydrate polymers JO - Carbohydr Polym VL - 136 N2 - Polysaccharide from Enteromorpha prolifera (PE) which is the most common green algae is gradually becoming an attractive candidate with novel functions by virtue of its unique chemical and physicochemical properties. The infrared spectrum (FT-IR) of PE confirmed that it is a distinctive, sulfated heteropolysaccharide. Dynamic rheology was systematically conducted to investigate the effect of concentration, temperature, pH, and electrolytes on PE. The flow behavior testing verified its pseudoplastic character. A closed hysteresis loop was obtained when the PE concentration reached 10 g/L. For the phase angel (tanδ) was always less than 1, the solid-like behavior of PE is also found at 10-14 g/L PE in the linear viscoelastic region (LVR). Furthermore, study on its potential gelling behavior showed that 16 g/L PE could form a gel and had well textural properties. The unique functional groups and characteristics of PE provided the possibility to apply into food industry. SN - 1879-1344 UR - https://www.unboundmedicine.com/medline/citation/26572475/Rheological_properties_gelling_behavior_and_texture_characteristics_of_polysaccharide_from_Enteromorpha_prolifera_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0144-8617(15)01010-3 DB - PRIME DP - Unbound Medicine ER -