Fractionation and partial characterization of non-pectic polysaccharides from yellow mustard mucilage

Food Hydrocolloids

Volumn 23, Issue 6, 2009, Pages 1535-1541

  Wu, Y ^a,b   Cui, W ^a   Eskin, N A M ^c   Goff, H D ^b  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

^c UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Gel strength; Linkage; Neutral polysaccharides; Purification; Rheological properties; Structure; Yellow mustard mucilage

Indexed keywords

ADHESIVES; ALKYLATION; CARBOXYLIC ACIDS; GLUCOSE; RHEOLOGY; SHEAR FLOW; SHEAR THINNING; SULFUR COMPOUNDS;

AMMONIUM SULFATE PRECIPITATION; GEL STRENGTHS; GEL STRUCTURES; LINKAGE; NEUTRAL POLYSACCHARIDE; PARTIAL CHARACTERIZATION; RHEOLOGICAL PROPERTY; URONIC ACIDS; WEAK GEL; YELLOW MUSTARD MUCILAGE;

POLYSACCHARIDES;

BRASSICA; SINAPIS ALBA;

EID: 61649085197     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.10.010     Document Type: Article

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