title: Rheological properties, gelling behavior and texture characteristics of polysaccharide from Enteromorpha prolifera.
abstract: Polysaccharide from Enteromorpha prolifera (PE) which is the most common green algae is gradually becoming an attractive candidate with novel functions by virtue of its unique chemical and physicochemical properties. The infrared spectrum (FT-IR) of PE confirmed that it is a distinctive, sulfated heteropolysaccharide. Dynamic rheology was systematically conducted to investigate the effect of concentration, temperature, pH, and electrolytes on PE. The flow behavior testing verified its pseudoplastic character. A closed hysteresis loop was obtained when the PE concentration reached 10 g/L. For the phase angel (tanδ) was always less than 1, the solid-like behavior of PE is also found at 10-14 g/L PE in the linear viscoelastic region (LVR). Furthermore, study on its potential gelling behavior showed that 16 g/L PE could form a gel and had well textural properties. The unique functional groups and characteristics of PE provided the possibility to apply into food industry.
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
authors.forename: Leke
authors.initials: L
authors.lastname: Qiao
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
authors.forename: Yinping
authors.initials: Y
authors.lastname: Li
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
authors.forename: Yongzhou
authors.initials: Y
authors.lastname: Chi
authors.affiliation: College of Marine Life Science, Ocean University of China, Qingdao 266003, PR China.
authors.forename: Yinglu
authors.initials: Y
authors.lastname: Ji
authors.affiliation: National Oceanographic Center, Qingdao 266071, PR China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Gao
authors.affiliation: Biology Department, Jackson State University, Jackson, MS 39217, USA.
authors.forename: Hueymin
authors.initials: H
authors.lastname: Hwang
authors.affiliation: Biology Department, Jackson State University, Jackson, MS 39217, USA.
authors.forename: Winfred G
authors.initials: WG
authors.lastname: Aker
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China. Electronic address: pengwang@ouc.edu.cn.
authors.forename: Peng
authors.initials: P
authors.lastname: Wang
mesh_terms: D005782:Gels; D006863:Hydrogen-Ion Concentration; D011134:Polysaccharides / Q000737:chemistry*; D012212:Rheology; D013696:Temperature; D044445:Ulva / Q000737:chemistry*; D014783:Viscosity
chemical_list: D005782:Gels; D011134:Polysaccharides
keywords: FT-IR spectroscopy; Polysaccharide from Enteromorpha prolifera; Rheological property; Texture analysis