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cranelau2049木虫 (著名写手)
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| He Liu, Xiaofei Guo, Jun Li, Danshi Zhu,Jianrong Li. The effects of MgSO4, d-glucono-δ-lactone (GDL), sucrose, and urea on gelation properties of pectic polysaccharide from soy hull[J]. Food Hydrocolloids, 2013, 31(2):137-145. |
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baiyuefei
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5楼2013-11-02 19:05:30
baiyuefei
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2楼2013-11-02 15:07:14
baiyuefei
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cranelau2049: 金币+5, ★★★★★最佳答案, 非常感谢！ 2013-11-02 18:56:03
oven1986: 检索EPI+1, 感谢你的热心应助！ 2013-11-04 19:17:48
cranelau2049: 金币+5, ★★★★★最佳答案, 非常感谢！ 2013-11-02 18:56:03
oven1986: 检索EPI+1, 感谢你的热心应助！ 2013-11-04 19:17:48
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The effects of MgSO4, D-glucono-delta-lactone (GDL), sucrose, and urea on gelation properties of pectic polysaccharide from soy hull 作者: Liu, H (Liu, He)[ 1 ] ; Guo, XF (Guo, Xiaofei)[ 1 ] ; Li, J (Li, Jun)[ 1 ] ; Zhu, DS (Zhu, Danshi)[ 1 ] ; Li, JR (Li, Jianrong)[ 1 ] 来源出版物: FOOD HYDROCOLLOIDS 卷: 31 期: 2 页: 137-145 DOI: 10.1016/j.foodhyd.2012.10.013 出版年: JUN 2013 被引频次: 0 (来自 Web of Science) 引用的参考文献: 30 [ 查看 Related Records ] 引证关系图引证关系图 摘要: The monosaccharide composition of pectic polysaccharide extracted from soy hull under assistance of microwave was firstly analyzed. Soy hull pectic polysaccharide (SHPP) mainly contains galactose, xylose, galacturonic acid, arabinose, glucose and rhamnose with a molar ratio of 4.7:2.5:1.5:3.8:3.2:3.0. The gelation properties of SHPP as a function of Mg2+, GDL, sucrose, and urea concentration were then systematically studied. Mg2+ can induce the gelation of SHPP but low concentration Mg2+ require more time to cross-linking SHPP molecular chains. GDL can strengthen the elasticity of SHPP/Mg2+ gel, while sucrose can also strengthen the network through hydrophobic interaction, however 30 wt% sucrose can weaken the SHPP/Mg2+ gel network. 2 mol/L urea can collapse the gel network formed by 3 wt% GDL with 0.1 mol/L Mg2+, which suggests that the junction zone of SHPP/GDL/Mg2+ system is formed through hydrogen bonding. Crown Copyright (C) 2012 Published by Elsevier Ltd. All rights reserved. 入藏号: WOS:000314664000001 文献类型: Article 语种: English 作者关键词: Soy hull pectic polysaccharide (SHPP); Gelation mechanism; Mg2+; GDL; Sucrose; Hydrogen bond KeyWords Plus: HIGH-METHOXY PECTIN; SOYBEAN SOLUBLE POLYSACCHARIDE; EMULSIFYING PROPERTIES; FUNCTIONAL-PROPERTIES; PH; GELS; ASSOCIATION; TEMPERATURE; COSOLUTES; SUGAR 通讯作者地址: Li, JR (通讯作者) Bohai Univ, Sch Chem & Chem Engn & Food Safety, Inst Food Sci, 19 Keji Rd, Jinzhou 121013, Peoples R China. 增强组织信息的名称 Bohai University 地址: [ 1 ] Bohai Univ, Sch Chem & Chem Engn & Food Safety, Inst Food Sci, Jinzhou 121013, Peoples R China 增强组织信息的名称 Bohai University 电子邮件地址: lijr6491@yahoo.com.cn 基金资助致谢: 基金资助机构 授权号 National Natural Science Foundation of China (NSFC) 31201385 Program for Liaoning Excellent Talents in University LJQ2011123 [显示基金资助信息][隐藏基金资助信息] The authors acknowledge the support of the National Natural Science Foundation of China (NSFC, No. 31201385) and the Program for Liaoning Excellent Talents in University (No. LJQ2011123). We thank Dr. Chao Zhang (Beijing Academy of Agriculture and Forestry Sciences) for the help of rheological analysis. 出版商: ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND Web of Science 类别: Chemistry, Applied; Food Science & Technology 研究方向: Chemistry; Food Science & Technology IDS 号: 086DQ ISSN: 0268-005X |
3楼2013-11-02 15:08:10
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