title: Effects of sucrose and urea on soy hull pectic polysaccharide gel induced by D-glucono-1,5-lactone.
abstract: Gelation properties of pectic polysaccharide extracted with ammonium oxalate from soybean hulls assisted by microwave were seldom studied. Water mobility in soy hull pectic polysaccharide (SHPP) was firstly studied by low field NMR. D-Glucono-1,5-lactone (GDL) and sucrose both could decrease spin-spin relaxation times (T2) of SHPP solutions which indicated the SHPP network formed. Rheological analysis conformed that SHPP gel was formed induced by GDL and enhanced by sucrose. Urea can increase T2 and collapse the network of SHPP. TGA was used to draw the profiles of water desorption from SHPP solutions or gels, during heating at a controlled rate. It was found that sucrose increased the bound water content and urea acted a conversely role. Hydrogen bond is the main force to maintain SHPP gel network.
authors.affiliation: School of Chemistry & Chemical Engineering and Food Safety, Food Science Research Institute, Bohai University, 19 Keji Road, Jinzhou 121013, China. liuhe2069@163.com
authors.forename: He
authors.initials: H
authors.lastname: Liu
authors.forename: Qinghua
authors.initials: Q
authors.lastname: Li
authors.forename: Danshi
authors.initials: D
authors.lastname: Zhu
authors.forename: Jun
authors.initials: J
authors.lastname: Li
authors.forename: Junshan
authors.initials: J
authors.lastname: Liu
authors.forename: Ping
authors.initials: P
authors.lastname: Geng
authors.forename: Yutang
authors.initials: Y
authors.lastname: He
mesh_terms: D005782:Gels; D005942:Gluconates / Q000737:chemistry*; D007220:Industrial Waste; D007783:Lactones / Q000737:chemistry*; D010368:Pectins / Q000737:chemistry*; D012212:Rheology; D013025:Glycine max / Q000737:chemistry*; D013395:Sucrose / Q000737:chemistry*; D014508:Urea / Q000737:chemistry*
chemical_list: D005782:Gels; D005942:Gluconates; D007220:Industrial Waste; D007783:Lactones; D013395:Sucrose; D010368:Pectins; D014508:Urea; C010730:beta-glucono-1,5-lactone
keywords: Low field NMR; Rheology; Soy hull pectic polysaccharide; Sucrose; Urea; Water molecule state; d-Glucono-1,5-lactone