Effects of sucrose and urea on soy hull pectic polysaccharide gel induced by d-glucono-1,5-lactone

Carbohydrate Polymers

Volumn 98, Issue 1, 2013, Pages 542-545

  Liu, He ^a   Li, Qinghua ^a   Zhu, Danshi ^a   Li, Jun ^a   Liu, Junshan ^a   Geng, Ping ^a   He, Yutang ^a  

^a BOHAI UNIVERSITY   (China)

Author keywords

D Glucono 1,5 lactone; Low field NMR; Rheology; Soy hull pectic polysaccharide; Sucrose; Urea; Water molecule state

Indexed keywords

GELATION; HYDROGEN BONDS; METABOLISM; MOLECULES; RHEOLOGY; UREA;

BOUND WATER CONTENTS; GELATION PROPERTIES; LOW-FIELD NMR; PECTIC POLYSACCHARIDES; RHEOLOGICAL ANALYSIS; SPIN-SPIN RELAXATION TIME; WATER DESORPTION; WATER MOLECULE;

SUGAR (SUCROSE);

GLYCINE MAX;

BETA GLUCONO 1,5 LACTONE; BETA-GLUCONO-1,5-LACTONE; GLUCONIC ACID; LACTONE; PECTIN; SUCROSE; UREA;

ARTICLE; CHEMISTRY; D-GLUCONO-1,5-LACTONE; FLOW KINETICS; GEL; INDUSTRIAL WASTE; LOW FIELD NMR; SOY HULL PECTIC POLYSACCHARIDE; SOYBEAN; WATER MOLECULE STATE;

D-GLUCONO-1,5-LACTONE; LOW FIELD NMR; RHEOLOGY; SOY HULL PECTIC POLYSACCHARIDE; SUCROSE; UREA; WATER MOLECULE STATE;

GELS; GLUCONATES; INDUSTRIAL WASTE; LACTONES; PECTINS; RHEOLOGY; SOYBEANS; SUCROSE; UREA;

EID: 84885134305     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.06.048     Document Type: Article

References (11)

1. Dimitreli, G., & Thomareis, A. S. (2008). Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese. Journal of Food Engineering, 84(3), 368-374. (Pubitemid 47302533)
2. Dobies, M., Kúsmia, S., & Jurga, S. (2006). 1H NMR and rheological studies of the calcium induced gelation process in aqueous low methoxyl pectin solutions. Acta Physica Polonica A, 108(7), 33-46.
3. Huisman, M. M. H., Schols, H. A., & Voragen, A. G. J. (1999). Enzymatic degradation of cell wall polysaccharides from soybean meal. Carbohydrate Polymers, 38(4), 299-307.
4. Liu, H., Guo, X., Gao, H., Liu, J., Liu, H., & Zhu, D. (2010). Optimizing the parameters of microwave assisted extraction of pectin from soy hull through uniform design. Food and Fermentation Technology (China), 46(5), 37-40.
5. Liu, H., Guo, X., Hu, Y., Liu, H., & Zhu, D. (2011). The preliminary study on the embedding Lactobacillus bulgaricus by utilizing soy hull pectin gel. Journal of Dairy Science and Technology (China), 34(1), 50-53.
6. Liu, H., Guo, X., Li, J., Zhu, D., & Li, J. (2013). The effects of MgSO4, d-glucono-i-lactone (GDL), sucrose, and urea on gelation properties of pectic polysaccharide from soy hull. Food Hydrocolloids, 31(2), 137-145.
7. Liu, H., Liu, H.-d., Guo, X.-f., & Zhu, D.-s. (2010). Water-holding capacity and mechanical and optical characteristics of soy hull low and high methoxyl pectin complex gel. Food Science (China), 31(19), 111-114.
8. Mahammad, S., Comfort, D. A., Kelly, R. M., & Khan, S. A. (2007). Rheological properties of guar galactomannan solutions during hydrolysis with galactomannanase and galactosidase enzyme mixtures. Biomacromolecules, 8(3), 949-956. (Pubitemid 46488477)
9. Monsoor, M., & Proctor, A. (2001). Preparation and functional properties of soy hull pectin. Journal of the American Oil Chemists' Society, 78(7), 709-713. (Pubitemid 32932257)
10. Oliveira, N., Dourado, F., Peres, A., Silva, M., Maia, J., & Teixeira, J. (2011). Effect of guar gum on the physicochemical, thermal. rheological and textural properties of green edam cheese. Food and Bioprocess Technology, 4(8), 1414-1421.
11. Oztop, M. H., Rosenberg, M., Rosenberg, Y., McCarthy, K. L., & McCarthy, M. J. (2010). Magnetic resonance imaging (MRI) and relaxation spectrum analysis as methods to investigate swelling in whey protein gels. Journal of Food Science, 75(8), E508-E515.