Thermal, emulsifying and rheological properties of polysaccharides sequentially extracted from Vaccinium bracteatum Thunb leaves.
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°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.
School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
Qi-Xin
QX
Xu
School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
Jun-Jun
JJ
Shi
School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
Jian-Guo
JG
Zhang
School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Life Science, Hefei Normal University, Hefei 230009, People's Republic of China.
Ling
L
Li
School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
Li
L
Jiang
School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Agricultural and Forestry Specialty Food Processing Industry Technological Innovation Strategic Alliance of Anhui Province, Hefei 230009, People's Republic of China. Electronic address: zjwei@hfut.edu.cn.
Zhao-Jun
ZJ
Wei
D045703:Emulsifying Agents / Q000737:chemistry* / Q000302:isolation & purification*; D006863:Hydrogen-Ion Concentration; D018515:Plant Leaves / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry* / Q000302:isolation & purification*; D012212:Rheology; D012965:Sodium Chloride / Q000737:chemistry; D013696:Temperature; D029800:Vaccinium myrtillus / Q000737:chemistry*; D014783:Viscosity
D045703:Emulsifying Agents; D011134:Polysaccharides; D012965:Sodium Chloride
Physicochemical properties; Polysaccharide; Sequential extraction; Vaccinium bracteatum Thunb