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The rheological properties and emulsifying behavior of polysaccharides sequentially extracted from Amana edulis.
Int J Biol Macromol. 2019 Sep 15; 137:160-168.IJ

Abstract

The rheological properties and emulsifying behavior of four polysaccharides (HBSS, CHSS, DASS, and CASS) sequentially extracted from Amana edulis (AEPs) were investigated under various concentrations, temperatures, pH levels, and ionic strengths. The apparent viscosity of the four AEPs solutions at 1% (w/w) concentration were found to be CHSS > DASS > HBSS > CASS. When the AEPs were heated to 100 οC, they showed lower colloidal viscosity, whereas after refrigeration and chilling, higher apparent viscosities were observed. The apparent viscosity of four AEPs at pH 10 or pH 4 was lower than that at pH 7. The apparent viscosity increased at a lower sodium ion concentration and then declined with an increase in ion concentration. The storage modulus (G') and loss modulus (G″) increased with an increase in oscillation frequency. The emulsifying activity and stability were enhanced as the concentration of the four AEPs increased. The emulsifying activity and stability of the AEPs were steady within the pH range of 2-10 and NaCl concentration range of 0-0.4 mol/L. Our results implied that these polysaccharides can be utilized as a novel hydrocolloid source for natural thickeners in the food industry.

Authors+Show Affiliations

School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China. Electronic address: aimeiliao@haut.edu.cn.College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China; Henan Cooperation Science and Technology Institute, Luoyang 471000, China. Electronic address: huangjihong@haut.edu.cn.School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China. Electronic address: kumarikiran@hfut.edu.cn.School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China. Electronic address: hufei@hfut.edu.cn.School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Seasoning Food Co., Ltd., Jieshou 236500, China. Electronic address: zjwei@hfut.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31255623

Citation

Ji, Yu-Hang, et al. "The Rheological Properties and Emulsifying Behavior of Polysaccharides Sequentially Extracted From Amana Edulis." International Journal of Biological Macromolecules, vol. 137, 2019, pp. 160-168.
Ji YH, Liao AM, Huang JH, et al. The rheological properties and emulsifying behavior of polysaccharides sequentially extracted from Amana edulis. Int J Biol Macromol. 2019;137:160-168.
Ji, Y. H., Liao, A. M., Huang, J. H., Thakur, K., Li, X. L., Hu, F., & Wei, Z. J. (2019). The rheological properties and emulsifying behavior of polysaccharides sequentially extracted from Amana edulis. International Journal of Biological Macromolecules, 137, 160-168. https://doi.org/10.1016/j.ijbiomac.2019.06.202
Ji YH, et al. The Rheological Properties and Emulsifying Behavior of Polysaccharides Sequentially Extracted From Amana Edulis. Int J Biol Macromol. 2019 Sep 15;137:160-168. PubMed PMID: 31255623.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The rheological properties and emulsifying behavior of polysaccharides sequentially extracted from Amana edulis. AU - Ji,Yu-Hang, AU - Liao,Ai-Mei, AU - Huang,Ji-Hong, AU - Thakur,Kiran, AU - Li,Xiao-Li, AU - Hu,Fei, AU - Wei,Zhao-Jun, Y1 - 2019/06/27/ PY - 2019/04/15/received PY - 2019/06/03/revised PY - 2019/06/25/accepted PY - 2019/7/1/pubmed PY - 2020/1/14/medline PY - 2019/7/1/entrez KW - Amana edulis KW - Bioemulsifier KW - Hydrocolloid KW - Polysaccharides KW - Rheology SP - 160 EP - 168 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 137 N2 - The rheological properties and emulsifying behavior of four polysaccharides (HBSS, CHSS, DASS, and CASS) sequentially extracted from Amana edulis (AEPs) were investigated under various concentrations, temperatures, pH levels, and ionic strengths. The apparent viscosity of the four AEPs solutions at 1% (w/w) concentration were found to be CHSS > DASS > HBSS > CASS. When the AEPs were heated to 100 οC, they showed lower colloidal viscosity, whereas after refrigeration and chilling, higher apparent viscosities were observed. The apparent viscosity of four AEPs at pH 10 or pH 4 was lower than that at pH 7. The apparent viscosity increased at a lower sodium ion concentration and then declined with an increase in ion concentration. The storage modulus (G') and loss modulus (G″) increased with an increase in oscillation frequency. The emulsifying activity and stability were enhanced as the concentration of the four AEPs increased. The emulsifying activity and stability of the AEPs were steady within the pH range of 2-10 and NaCl concentration range of 0-0.4 mol/L. Our results implied that these polysaccharides can be utilized as a novel hydrocolloid source for natural thickeners in the food industry. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/31255623/The_rheological_properties_and_emulsifying_behavior_of_polysaccharides_sequentially_extracted_from_Amana_edulis_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(19)32791-6 DB - PRIME DP - Unbound Medicine ER -