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Effects of extraction methods on the rheological properties of polysaccharides from onion (Allium cepa L.).
Int J Biol Macromol. 2018 Jun; 112:22-32.IJ

Abstract

In this work we described the rheological properties of polysaccharides (HBSS, CHSS, DASS, CASS) sequentially extracted from onion (Allium cepa L.). Four onion polysaccharides (ACLPs) solutions resulted into significant differences on their rheological properties. ACLPs solutions showed non-Newtonian shear-thinning behavior over the range of 0.5-2.5%. At concentration of 1%, the apparent viscosity of CHSS was observed to be the highest. The apparent viscosity of ACLPs solutions decreased with the acidic pH (4.0) or alkaline pH (10.0) which was further declined at higher temperature (90 °C). After the addition of various salts, ACLPs had apparent differences on apparent viscosity. The G' (storage modulus) and G″ (loss modulus) of ACLP solutions were increased with increasing oscillation frequency. Moreover, the crossover value of oscillation frequency gradually decreased with increasing concentration of ACLPs. Our results exhibited that among the ACLPs, CHSS can be used as supplements in the food industry as thickening agent, gelling agent and stabilizer.

Authors+Show Affiliations

School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China. Electronic address: yilong.ma@hfut.edu.cn.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: kumarikiran@hfut.edu.cn.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China.Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: zhangjianguo@hfut.edu.cn.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: zjwei@hfut.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29374565

Citation

Zhu, Dan-Ye, et al. "Effects of Extraction Methods On the Rheological Properties of Polysaccharides From Onion (Allium Cepa L.)." International Journal of Biological Macromolecules, vol. 112, 2018, pp. 22-32.
Zhu DY, Ma YL, Thakur K, et al. Effects of extraction methods on the rheological properties of polysaccharides from onion (Allium cepa L.). Int J Biol Macromol. 2018;112:22-32.
Zhu, D. Y., Ma, Y. L., Thakur, K., Wang, C. H., Wang, H., Ren, Y. F., Zhang, J. G., & Wei, Z. J. (2018). Effects of extraction methods on the rheological properties of polysaccharides from onion (Allium cepa L.). International Journal of Biological Macromolecules, 112, 22-32. https://doi.org/10.1016/j.ijbiomac.2018.01.160
Zhu DY, et al. Effects of Extraction Methods On the Rheological Properties of Polysaccharides From Onion (Allium Cepa L.). Int J Biol Macromol. 2018;112:22-32. PubMed PMID: 29374565.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of extraction methods on the rheological properties of polysaccharides from onion (Allium cepa L.). AU - Zhu,Dan-Ye, AU - Ma,Yi-Long, AU - Thakur,Kiran, AU - Wang,Cai-Hong, AU - Wang,Hao, AU - Ren,Ya-Fei, AU - Zhang,Jian-Guo, AU - Wei,Zhao-Jun, Y1 - 2018/01/31/ PY - 2018/01/04/received PY - 2018/01/16/revised PY - 2018/01/23/accepted PY - 2018/1/29/pubmed PY - 2018/9/11/medline PY - 2018/1/29/entrez KW - Onion KW - Polysaccharides KW - Rheological properties KW - Sequential extraction SP - 22 EP - 32 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 112 N2 - In this work we described the rheological properties of polysaccharides (HBSS, CHSS, DASS, CASS) sequentially extracted from onion (Allium cepa L.). Four onion polysaccharides (ACLPs) solutions resulted into significant differences on their rheological properties. ACLPs solutions showed non-Newtonian shear-thinning behavior over the range of 0.5-2.5%. At concentration of 1%, the apparent viscosity of CHSS was observed to be the highest. The apparent viscosity of ACLPs solutions decreased with the acidic pH (4.0) or alkaline pH (10.0) which was further declined at higher temperature (90 °C). After the addition of various salts, ACLPs had apparent differences on apparent viscosity. The G' (storage modulus) and G″ (loss modulus) of ACLP solutions were increased with increasing oscillation frequency. Moreover, the crossover value of oscillation frequency gradually decreased with increasing concentration of ACLPs. Our results exhibited that among the ACLPs, CHSS can be used as supplements in the food industry as thickening agent, gelling agent and stabilizer. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/29374565/Effects_of_extraction_methods_on_the_rheological_properties_of_polysaccharides_from_onion__Allium_cepa_L___ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(18)30054-0 DB - PRIME DP - Unbound Medicine ER -