Isolation and characterization of hydrocolloids from monoi (Cissampelos pareira) leaves

Food Hydrocolloids

Volumn 20, Issue 6, 2006, Pages 885-891

  Vardhanabhuti, B ^a   Ikeda, S ^b  

^a Chiang Rai Rajabhat University   (Thailand)

^b Osaka Prefecture University   (Japan)

Author keywords

Atomic force microscopy; Characterization; Hydrocolloid; Viscosity

Indexed keywords

CHAINS; ESTERS; MOLECULAR WEIGHT DISTRIBUTION; SHEAR THINNING; SODIUM CHLORIDE; TEMPERATURE;

ATOMIC-FORCE-MICROSCOPY; CHARACTERIZATION; COLD WATERS; END TO END; HYDROCOLLOID; ISOLATION AND CHARACTERIZATION; LINEAR CHAIN; METHOXYL GROUPS; MOLECULAR-WEIGHT DISTRIBUTIONS; PSEUDOPLASTICITY;

ATOMIC FORCE MICROSCOPY;

CISSAMPELOS; CISSAMPELOS PAREIRA;

EID: 33646935442     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.09.002     Document Type: Article

References (20)

1. AOAC (1984). Official methods of analysis. (14). Washington, DC: Association of Official Analytical Chemists.
2. Downey G. Quality changes in frozen and thawed, cooked puréed vegetables containing hydrocolloids, gums and dairy powders. International Journal of Food Science and Technology 37 8 (2002) 869-877
3. Glicksman M. Gum karaya. In: Glicksman (Ed.) M. (Ed). Food hydrocolloids Vol. II (1982), CRC Press, New York 39-48
4. Kertesz Z.I. The pectic substance (1951), Wiley-Interscience, New York
5. Komae K., and Misaki A. Isolation and characterization of the gel-forming polygalacturonide from seeds of Ficus awkeostang. Agricultural and Biological Chemistry 53 5 (1989) 1237-1245
6. Kravtchenko T.P., Voragen A.G.J., and Pilnik W. Analytical comparison of three industrial pectin preparations. Carbohydrate Polymers 180 (1992) 17-25
7. Lai L.S., Tung J., and Lin P.S. Solution properties of Hsian-Tsao (Mesona procumbens Hemsl) leaf gum. Food Hydrocolloids 14 (2000) 287-294
8. Murray J.C.F. Cellulosics. In: Phillips G.O., and Williams P.A. (Eds). Handbook of hydrocolloids (2000), Woodhead Publishing Limited, Cambridge 219-230
9. Nussinovitch A. Hydrocolloid applications: Gum technology in the food and other industries (1997), Blackie Academic and Professional, London
10. Owens H.S., McCready R.M., Shepard A.D., Schultz T.H., Pippen E.L., Swenson H.A., et al. Methods used at western regional research laboratory for extraction of pectic materials. USDA Bureau of Agricultural and Industrial Chemistry Report 340 (1952) 9-15
11. Rocks J.K. Xanthan gum. Food Technology 25 (1971) 476-483
12. Round A.N., Rigby N.M., MacDougall A.J., Ring S.G., and Morris V.J. Unexpected branching in pectin observed by atomic force microscopy. Carbohydrate Research 303 (1997) 251-253
13. Round A.N., Rigby N.M., MacDougall A.J., Ring S.G., and Morris V.J. Investigating the nature of branching in pectin by atomic force microscopy and carbohydrate analysis. Carbohydrate Research 331 (2001) 337-341
14. Stephen A.M., Linder P.W., and Churms S.C. Calcium-dependent solubility and rheological properties of some plant polysaccharides. In: Phillips G.O., Williams P.A., and Wedlock (Eds.) D.J. (Eds). Gums and stabilizers for the food industry Vol. 6 (1992), IRL Press, Oxford 149-154
15. Sworn G. Xanthan gum. In: Phillips G.O., and Williams P.A. (Eds). Handbook of hydrocolloids (2000), Woodhead Publishing Limited, Cambridge 103-116
16. Towle G.A., and Christensen O. Pectin. In: Whistler R.L., and BeMiller J.N. (Eds). Industrial gums: Polysaccharides and their derivatives (1973), Academic, New York 429-459
17. Wielinga W.C. Galactomannans. In: Phillips G.O., and Williams P.A. (Eds). Handbook of hydrocolloids (2000), Woodhead Publishing Limited, Cambridge 137-154
18. Williams P.A., and Phillips G.O. Introduction to food hydrocolloids. In: Phillips G.O., and Williams P.A. (Eds). Handbook of hydrocolloids (2000), CRC Press, New York 1-19
19. Yang C.C., Chen L.H., and Lii C.Y. Study on the gel-forming mechanism of hsian-tsao gel-the properties and sugar concentrations of fractions precipitated from various components of ethanol. Food Science (Taiwan) 9 1-2 (1982) 19-26
20. Yang C.C., and Huang S.H. The gel-forming properties and chemical compositions of the gum extract from leaf, stem and root of the hsian-tsao herb (Mesona procumbens Hemsl). Food Science (Taiwan) 17 4 (1990) 260-265