Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb.
The properties of mucilage obtained from Dioscorea opposita, generated during industrial manufacturing were investigated in this study. Characteristics such as monosaccharide content, amino acid content, molecular weight, and structural features were measured, whereas morphology was observed using a scanning/transmission electron microscope. Additionally, emulsification properties at different concentrations (0.2%, 0.4%, 0.6%, 0.8%, and 1.0%) and under acidic and basic pH (5.0 and 9.0) conditions were studied. The results showed that emulsions prepared from mucilage and medium-chain triglycerides presented more effective emulsifying functions and higher stability, especially at low concentrations. Both, acidic and basic conditions improved the overall emulsification properties, which suggested that the isoelectric point of amino acids may be involved in the emulsification properties. The results of this study show that mucilage from Dioscorea opposita can be considered as a sustainable resource of a natural emulsifier obtained from industrial waste.
College of Chemistry and Chemical Engineering (Post-doc), Henan University, Kaifeng 475004, China; Key Laboratory of Natural Medicine and Immune-Engineering of Henan Province, Key Laboratory for Special Functional Materials of Ministry of Education, Pharmaceutical College, Henan University, Kaifeng 475004, China.
Fanyi
F
Ma
Key Laboratory of Natural Medicine and Immune-Engineering of Henan Province, Key Laboratory for Special Functional Materials of Ministry of Education, Pharmaceutical College, Henan University, Kaifeng 475004, China.
Yun
Y
Zhang
Key Laboratory of Natural Medicine and Immune-Engineering of Henan Province, Key Laboratory for Special Functional Materials of Ministry of Education, Pharmaceutical College, Henan University, Kaifeng 475004, China.
Yanna
Y
Yao
Key Laboratory of Natural Medicine and Immune-Engineering of Henan Province, Key Laboratory for Special Functional Materials of Ministry of Education, Pharmaceutical College, Henan University, Kaifeng 475004, China.
Yurong
Y
Wen
Key Laboratory of Natural Medicine and Immune-Engineering of Henan Province, Key Laboratory for Special Functional Materials of Ministry of Education, Pharmaceutical College, Henan University, Kaifeng 475004, China.
Weiping
W
Hu
Key Laboratory of Natural Medicine and Immune-Engineering of Henan Province, Key Laboratory for Special Functional Materials of Ministry of Education, Pharmaceutical College, Henan University, Kaifeng 475004, China.
Jie
J
Zhang
College of Chemistry and Chemical Engineering (Post-doc), Henan University, Kaifeng 475004, China; Key Laboratory of Natural Medicine and Immune-Engineering of Henan Province, Key Laboratory for Special Functional Materials of Ministry of Education, Pharmaceutical College, Henan University, Kaifeng 475004, China. Electronic address: liuxiuhua@henu.edu.cn.
Xiuhua
X
Liu
Department of Food and Nutritional Science, University of Reading, Whitenights, Reading RG6 6AP, UK.
Alan E
AE
Bell
Ruralia Institute, University of Helsinki, Lönnrotinkatu 7, 50100 Mikkeli, Finland.
Carina
C
Tikkanen-Kaukanen
D027742:Dioscorea / Q000737:chemistry*; D045703:Emulsifying Agents / Q000737:chemistry*
D045703:Emulsifying Agents
Chinese yam; Dioscorea opposita Thunb; Emulsification properties; Mucilage