Effect of different drying methods on chemical and molecular structure of heteropolysaccharide-protein gum from durian seed

Food Hydrocolloids

Volumn 31, Issue 2, 2013, Pages 210-219

  Mirhosseini, Hamed ^a   Amid, Bahareh Tabatabaee ^a   Cheong, Kok Whye ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Amino acid composition; Biodegradable biopolymer; Chemical structure; Molecular weight; Sugar composition

Indexed keywords

AMINO ACIDS; BIOMOLECULES; GLUCOSE; LIGHT SCATTERING; PROTEINS; SIZE EXCLUSION CHROMATOGRAPHY; STRUCTURE (COMPOSITION);

AMINO ACIDS COMPOSITIONS; BIODEGRADABLE BIOPOLYMERS; BIOLOGICAL ASPECTS; DRYING METHODS; DRYING PROCESS; DURIAN SEED GUMS; DURIAN SEEDS; FUNCTIONAL PROPERTIES; HETEROPOLYSACCHARIDES; SUGAR COMPOSITION;

MOLECULAR WEIGHT;

EID: 84870547280     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.11.005     Document Type: Article

References (46)

1. Al-Assaf S., Phillips G.O., Williams P.A. Studies on acacia exudate gums. Part I: the molecular weight of Acacia senegal gum exudate. Food Hydrocolloids 2005, 19:647-660.
2. Al-Assaf S., Phillips G.O., Williams P.A. Studies on acacia exudate gums: part II. Molecular weight comparison of the vulgares and gummiferae series of acacia gums. Food Hydrocolloids 2005, 19:661-667.
3. Alberts B., Johnson A., Lewis J., Martin R., Roberts K., Walter P. Molecular biology of the cell. The shape and structure of proteins 2007, Publisher: Garland Science, New York, NY 10017. 5th ed.
4. Amin A.M., Ahmad A.S., Yin Yin Y., Yahya N., Ibrahim N. Extraction, purification and characterization of durian (Durio zibethinus) seed gum. Food Hydrocolloids 2007, 21:273-279.
5. Anderson D.M.W., Howlett J.F., McNab C.G.A. The amino acid composition of the proteinaceous component of gum Arabic (Acacia senegal (L.) Willd.). Food Additives and Contaminants 1985, 2:159-164.
6. Anderson D.M.W., Howlett J.F., McNab C.G.A. The amino acid composition of the proteinaceous component of guar gum (Cyamopsis tetragonolobus). Food Additives and Contaminants 1985, 2:225-230.
7. Anderson D.M.W., Wang W.P. Composition of the gum from Combretumpaniculatumand four other gums which are not permitted food additives. Phytochemistry 1990, 29:1193-1195.
8. Association of Official Analytical Chemists (AOAC) Official methods of analysis, method 923.03, ash of fl{ligature}our: Direct method 1990, Arlington, VA. 17th ed.
9. Aziznia S., Khosrowshahi A., Madadlou A., Rahimi J. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties. Journal of Dairy Science 2008, 91:2545-2552.
10. Chaubey M., Kapoor P.V. Structure of galactomannan from the seeds of Cassia angustifolia Vahl. Carbohydrate Research 2001, 332:439-444.
11. Cohen J.S., Yang T.C.S. Progress in food dehydration. Trends in Food Science and Technology 1995, 6:20-26.
12. Cui S.W. Structural analysis of polysaccharides. Food carbohydrates: Chemistry, physical properties and applications 2005, CRC Press, Boca Raton, FL. 1st ed. S.W. Cui (Ed.).
13. Cui S.W., Mazza G. Physicochemical characteristics of flaxseed gum. Food Research International 1996, 29:397-402.
14. Famurewa J.A.V., Raji A.O. Effect of drying methods on the physicochemical properties of soy flour. African Journal of Biotechnology 2011, 10:5015-5019.
15. Fincher G.B., Stone B.H. Cell walls and their components in cereal science and technology. Advance in cereal science and technology 1986, Vol. VIII:207-295. American Association Cereal Chemistry, St. Paul, MN.
16. Funami T., Kataoka Y., Noda S., Hiroe M., Ishihara S., Asai I., et al. Functions of fenugreek gum with various molecular weights on the gelatinization and retrogradation behaviors of corn starch-2: characterizations of starch and investigations of corn starch/fenugreek gum composite system at a relatively low starch concentration; 5 w/v%. Food Hydrocolloids 2008, 22:763-776.
17. Galla N.R., Dubasi G.R. Chemical and functional characterization of gum karaya (Sterculia urens L.) seed meal. Food Hydrocolloids 2010, 24:479-485.
18. Glicksman M. A series of monographs: Gum technology in the food industry 1969, Academic Press, Inc, London.
19. Glicksman M. Food hydrocolloids 1982, Vol. III. CRC Press Inc, Boca Raton, Florida.
20. Goh K.K.T., Pinder D.N., Hall C.E., Hemar Y. Rheological and light scattering properties of flaxseed polysaccharide aqueous solutions. Biomacromolecules 2006, 7:3098-3103.
21. Idris O.H.M., Williams P.A., Philips G.O. Characterisation of gum from Acacia senegal tree of different age and location using multidetection gel permeation chromatography. Food Hydrocolloids 1998, 12:379-388.
22. Karazhiyan H., Razavi S.M.A., Phillips G.O. Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology. Food Hydrocolloids 2011, 25:915-920.
23. Larrauri J.A. New approaches in the preparation of high dietary fibre powders from fruits by-products. Trends in Food Science and Technology 1999, 10:3-8.
24. Leal M., Beltrán O., León de Pinto G. Amino acid composition of two Spondias gums and its elution profiles. Afinidad 2007, 64:38-40.
25. León De Pinto G.L., Sanabria L., Martínez M., Beltrán O., Igartuburu J.M. Structural elucidation of proteic fraction isolated from Acacia glomerosa gum. Food Hydrocolloids 2002, 16:599-603.
26. Mirhosseini H., Tabatabaee Amid B. A review study on chemical composition and molecular structure of newly plant gum exudates and seed gums. Food Research International 2012, 46:387-398.
27. Mirhosseini H., Tabatabaee Amid B. Influence of chemical extraction condition on physicochemical and functional properties of polysaccharide gum from durian (Durio zibethinus) seed. Molecules 2012, 17:6465-6480.
28. Nakauma M., Funami T., Noda S., Ishihara S., Al-Assaf S., Nishinari K., et al. Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum Arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties. Food Hydrocolloids 2008, 22:1254-1267.
29. Nep E.I., Conway B.R. Physicochemical characterization of grewia polysaccharide gum: effect of drying method. Carbohydrate Polymers 2011, 84:446-453.
30. Nishi K.K., Jayakrishnan A. Preparation and in vitro evaluation of primaquine-conjugated gum arabic microspheres. Biomacromolecules 2005, 5:1489-1495.
31. Nunes F.M., Reis A., Silva A.M.S., Domingues M.R.M., Manuel A., Coimbra M.A. Rhamnoarabinosyl and rhamnoarabinoarabinosyl side chains as structural features of coffee arabinogalactans. Phytochemistry 2008, 69:1573-1585.
32. Oomah D.B., Mazza G. Optimization of a spray drying process for flaxseed gum. International Journal of Food Science and Technology 2001, 36:135-143.
33. Rana V., Rai P., Tiwary A.K., Singh R.S., Kennedy J.F., Knill C.J. Modified gums: approaches and applications in drug delivery. Carbohydrate Polymers 2011, 83:1031-1047.
34. Renard D., Lavenant-Gourgeon L., Ralet M., Sanchez C. Acacia Senegal gum: continuum of molecular species differing by their protein to sugar ratio, molecular weight, and charges. Biomacromolecules 2006, 7:2637-2649.
35. Singh V., Singh S.K., Maurya S. Microwave induced poly (acrylic acid) modification of Cassia javanica seed gum for efficient Hg (II) removal from solution. Chemical Engineering Journal 2010, 160:129-137.
36. Singh V., Tiwari A., Tripathi D.N., Sanghi R. Poly (acrylonitrile) grafted ipomoea seed-sums: a renewable reservoir to industrial gums. Biomacromolecules 2005, 6:453-456.
37. Sternemalm E., Höije A., Gatenholm P. Effect of arabinose substitution on the material properties of arabinoxylan films. Carbohydrate Research 2008, 343:753-757.
38. Tabatabaee Amid B., Mirhosseini H., Kostadinović S. Chemical composition and molecular structure of polysaccharide-protein biopolymer from Durio zibethinusseed: extraction and purification process. Chemistry Central Journal 2012, 10.1186/1752-153X-6-117.
39. Tabatabaee Amid B., Mirhosseini H. Emulsifying activity, particle uniformity and rheological properties of a natural polysaccharide-protein biopolymer from Durian seed. Food Biophysics 2012, 10.1007/s11483-012-9270-3.
40. Tabatabaee Amid B., Mirhosseini H. Influence of different purification and drying methods on rheological properties and viscoelastic behaviour of durian seed gum. Carbohydrate Polymer 2012, 90:452-461.
41. Tabatabaee Amid B., Mirhosseini H. Optimization of aqueous extraction of gum from Durian (Durio zibethinus) seed: a potential, low cost source of hydrocolloid. Food Chemistry 2012, 132:1258-1268.
42. Tonon R.V., Brabet C., Hubinger M.D. Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae mart.) powder produced by spray drying. Journal of Food Engineering 2008, 88:411-418.
43. Vinod V.T.P., Sashidhar R.B., Sarma V.U.M., Raju S.S. Comparative amino acid and fatty acid compositions of edible gums kondagogu (Cochlospermum gossypium) and karaya (Sterculia urens). Food Chemistry 2010, 123:57-62.
44. Von Poser G.L. Polissacarídeos. Farmacognosia: da planta ao medicamento 2000, 417-432. Universidade UFRGS/UFSC, Porto Alegre/Florianó polis. M.O.S. Simões, E.P. Schenkel, G. Gosmann, J.C.P. Mello, L.A. Mentz, P.R. Petrovick (Eds.).
45. Wang Y., Li D., Wang L.J., Li S.J., Adhikari B. Effects of drying methods on functional properties of flaxseed gum powders. Carbohydrate Polymer 2010, 81:128-133.
46. Williams P.A., Phillips G.O. Introduction to food hydrocolloids. Handbook of hydrocolloids 2000, 1-19. CRC Press, New York. G.O. Phillips, P.A. Williams (Eds.).