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Thermal, emulsifying and rheological properties of polysaccharides sequentially extracted from Vaccinium bracteatum Thunb leaves.
Int J Biol Macromol. 2016 Dec; 93(Pt A):1240-1252.IJ

Abstract

Plant polysaccharides are widely used in food industry as thickening and gelling agents and these attributes largely depend on their thermal, emulsifying and rheological properties. As known, the extraction methods always bring about the diversification of property and functions of polysaccharides. Thus, the Vaccinium bracteatum Thunb leaves polysaccharides (VBTLP) were sequentially extracted using hot buffer (HBSS), chelating agent (CHSS), dilute alkaline (DASS) and concentrated alkaline (CASS). The thermal, emulsifying and rheological properties of VBTLP were investigated in the present study. Within the range of 20-225°C, CHSS showed the highest peak temperature, whereas HBSS displayed the highest endothermic enthalpy and highest emulsifying activity, while, CASS showed the longest emulsifying stability. The VBTLP solutions exhibited non-Newtonian shear-thinning behavior within the concentrations of 0.6-2.5%. The apparent viscosity of VBTLP solution decreased under following conditions: acidic pH (4.0), alkaline pH (10.0), in the presence of Ca2+ and at high temperature, while it increased in the presence of Na+ and at freezing conditions. The modulus G' and G″ of VBTLP solutions were increased with increasing oscillation frequency, and the crossover frequency shifted to lower values when the polysaccharide content increased. The above results of thermal, emulsifying and rheological properties of VBTLPs supplied the basis for V. bracteatum leaves in potential industrial applications of foods.

Authors+Show Affiliations

School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Life Science, Hefei Normal University, Hefei 230009, People's Republic of China.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Agricultural and Forestry Specialty Food Processing Industry Technological Innovation Strategic Alliance of Anhui Province, Hefei 230009, People's Republic of China. Electronic address: zjwei@hfut.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27693832

Citation

Xu, Qi-Xin, et al. "Thermal, Emulsifying and Rheological Properties of Polysaccharides Sequentially Extracted From Vaccinium Bracteatum Thunb Leaves." International Journal of Biological Macromolecules, vol. 93, no. Pt A, 2016, pp. 1240-1252.
Xu QX, Shi JJ, Zhang JG, et al. Thermal, emulsifying and rheological properties of polysaccharides sequentially extracted from Vaccinium bracteatum Thunb leaves. Int J Biol Macromol. 2016;93(Pt A):1240-1252.
Xu, Q. X., Shi, J. J., Zhang, J. G., Li, L., Jiang, L., & Wei, Z. J. (2016). Thermal, emulsifying and rheological properties of polysaccharides sequentially extracted from Vaccinium bracteatum Thunb leaves. International Journal of Biological Macromolecules, 93(Pt A), 1240-1252. https://doi.org/10.1016/j.ijbiomac.2016.09.098
Xu QX, et al. Thermal, Emulsifying and Rheological Properties of Polysaccharides Sequentially Extracted From Vaccinium Bracteatum Thunb Leaves. Int J Biol Macromol. 2016;93(Pt A):1240-1252. PubMed PMID: 27693832.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Thermal, emulsifying and rheological properties of polysaccharides sequentially extracted from Vaccinium bracteatum Thunb leaves. AU - Xu,Qi-Xin, AU - Shi,Jun-Jun, AU - Zhang,Jian-Guo, AU - Li,Ling, AU - Jiang,Li, AU - Wei,Zhao-Jun, Y1 - 2016/09/29/ PY - 2016/06/28/received PY - 2016/09/18/revised PY - 2016/09/28/accepted PY - 2016/11/5/pubmed PY - 2017/3/23/medline PY - 2016/10/4/entrez KW - Physicochemical properties KW - Polysaccharide KW - Sequential extraction KW - Vaccinium bracteatum Thunb SP - 1240 EP - 1252 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 93 IS - Pt A N2 - Plant polysaccharides are widely used in food industry as thickening and gelling agents and these attributes largely depend on their thermal, emulsifying and rheological properties. As known, the extraction methods always bring about the diversification of property and functions of polysaccharides. Thus, the Vaccinium bracteatum Thunb leaves polysaccharides (VBTLP) were sequentially extracted using hot buffer (HBSS), chelating agent (CHSS), dilute alkaline (DASS) and concentrated alkaline (CASS). The thermal, emulsifying and rheological properties of VBTLP were investigated in the present study. Within the range of 20-225°C, CHSS showed the highest peak temperature, whereas HBSS displayed the highest endothermic enthalpy and highest emulsifying activity, while, CASS showed the longest emulsifying stability. The VBTLP solutions exhibited non-Newtonian shear-thinning behavior within the concentrations of 0.6-2.5%. The apparent viscosity of VBTLP solution decreased under following conditions: acidic pH (4.0), alkaline pH (10.0), in the presence of Ca2+ and at high temperature, while it increased in the presence of Na+ and at freezing conditions. The modulus G' and G″ of VBTLP solutions were increased with increasing oscillation frequency, and the crossover frequency shifted to lower values when the polysaccharide content increased. The above results of thermal, emulsifying and rheological properties of VBTLPs supplied the basis for V. bracteatum leaves in potential industrial applications of foods. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/27693832/Thermal_emulsifying_and_rheological_properties_of_polysaccharides_sequentially_extracted_from_Vaccinium_bracteatum_Thunb_leaves_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(16)30661-4 DB - PRIME DP - Unbound Medicine ER -