Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 93, Issue -, Pages 1240-1252Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijbiomac.2016.09.098
Keywords
Vaccinium bracteatum Thunb; Polysaccharide; Sequential extraction; Physicochemical properties
Funding
- Major projects of science and technology in Anhui Province [15czz03115]
- Project of Natural Science Foundation of Anhui Province [1408085MC57]
- Key projects of Natural Science Research of Anhui Province [KJ2016A575]
- Special Fund for Agro-scientific Research in the Public Interest of China [201403064]
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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 degrees 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. (C) 2016 Elsevier B.V. All rights reserved.
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