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cranelau2049

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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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5楼: Originally posted by baiyuefei at 2013-11-02 19:05:30
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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
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cranelau2049

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3楼: Originally posted by baiyuefei at 2013-11-02 15:08:10
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) ; Guo, XF (Guo, Xiaofei) ; Li, J (Li, Ju ...

Effects of sucrose and urea on soy hull pectic polysaccharide gel induced by d-glucono-1,5-lactone
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