Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb

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http://hdl.handle.net/10138/308380

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Ma , F , Zhang , Y , Yao , Y , Wen , Y , Hu , W , Zhang , J , Liu , X , Bell , A E & Tikkanen-Kaukanen , C 2017 , ' Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb ' , Food Chemistry , vol. 228 , pp. 315-322 . https://doi.org/10.1016/j.foodchem.2017.01.151

Title: Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb
Author: Ma, Fanyi; Zhang, Yun; Yao, Yanna; Wen, Yurong; Hu, Weiping; Zhang, Jie; Liu, Xiuhua; Bell, Alan E.; Tikkanen-Kaukanen, Carina
Contributor: University of Helsinki, Ruralia Institute, Mikkeli
Date: 2017-08-01
Language: eng
Number of pages: 8
Belongs to series: Food Chemistry
ISSN: 0308-8146
URI: http://hdl.handle.net/10138/308380
Abstract: The properties of mucilage obtained from Dioscorea opposita, generated during industrial manufacturing were investigated in this study. Characteristics such as monosaccharide content, amino acid content, molecular weight, and structural features were measured, whereas morphology was observed using a scanning/transmission electron microscope. Additionally, emulsification properties at different concentrations (0.2%, 0.4%, 0.6%, 0.8%, and 1.0%) and under acidic and basic pH (5.0 and 9.0) conditions were studied. The results showed that emulsions prepared from mucilage and medium-chain triglycerides presented more effective emulsifying functions and higher stability, especially at low concentrations. Both, acidic and basic conditions improved the overall emulsification properties, which suggested that the isoelectric point of amino acids may be involved in the emulsification properties. The results of this study show that mucilage from Dioscorea opposita can be considered as a sustainable resource of a natural emulsifier obtained from industrial waste. (C) 2017 Elsevier Ltd. All rights reserved.
Subject: Chinese yam
Dioscorea opposita Thunb
Mucilage
Emulsification properties
ASPARTIC-ACID RACEMIZATION
EMULSIFYING PROPERTIES
URONIC-ACIDS
YAM TUBER
WATER
POLYSACCHARIDES
ANTIOXIDANT
EMULSIONS
PECTIN
MANNAN
116 Chemical sciences
416 Food Science
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