Compositional, spectroscopic and rheological analyses of mucilage isolated from taro (Colocasia esculenta L. Schott) corms

Journal of Food Science and Technology

Volumn 51, Issue 5, 2014, Pages 900-907

  Njintang, Nicolas Yanou ^a   Boudjeko, Thaddee ^b   Tatsadjieu, Leopold Ngoune ^c   Nguema Ona, Eric ^d   Scher, Joel ^e   Mbofung, Carl M F ^f  

^a UNIVERSITY OF NGAOUNDERE   (Cameroon)

^b UNIVERSITY OF YAOUNDÉ I   (Cameroon)

^c UNIVERSITY OF DOUALA   (Cameroon)

^d STELLENBOSCH UNIVERSITY   (South Africa)

^e UNIVERSITÉ DE LORRAINE   (France)

^f National School of Agro Industrial Sciences   (Cameroon)

Author keywords

Amino acid composition; Mucilages; Sugar composition; Taro

Indexed keywords

AMINO ACIDS; GLUCOSE; PROTEINS;

AMINO ACID COMPOSITIONS; EXTRACTION PROCEDURE; MUCILAGES; NEGATIVE CORRELATION; RHEOLOGICAL ANALYSIS; RHEOLOGICAL PROPERTY; SUGAR COMPOSITION; TARO;

ADHESIVES;

COLOCASIA ESCULENTA;

EID: 84900478709     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0580-0     Document Type: Article

References (25)

1. Aboubakar NYN, Scher J, Mbofung CMF (2008) Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches. J Food Eng 86:294-305
2. Amin ELS (1956) Mucilages of Hibiscus esculentus and Corchorus olitorius. J Am Chem Soc 78:828-832
3. AOAC (1990) Official method of analysis, 15th edn. Association of Official Analytical Chemists, Arlington
4. Blumenkrantz N, Asboe-Hansen G (1973) New method for quantitative determination of uronic acids. Anal Biochem 54:484-489
5. Charles AL, Huang TC, Chang YH (2008) Structural analysis and characterization of a mucopolysaccharide isolated from roots of cassava (Manihot esculenta Crantz L.). Food Hydrocoll 22:184-191
6. Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F (1956) Colorimetric method for determination of sugars and related substances. Anal Chem 28:350-356
7. El-Mahdy AR, El-Sebaiy LA (1984) Preliminary studies on the mucilages extracted from okra fruits, taro tubers, jew's mellow leaves and fenugreek seeds. Food Chem 14:237-249
8. Habashy HN, Radwan HM (1997) Chemical, physical and technological studies on Egyptian taro. Ann Agr Sci 42:169-185
9. Harris PJ, Ferguson LR, Roberton AM, McKenzie RJ, White JB (1992) Cell wall Histochemistry and anatomy of taro (Colocasia esculenta). Aust J Bot 40:207-222
10. Hong GP, Nip WK (1990) Functional properties of precooked taro flour in sorbets. Food Chem 36:261-270
11. Jane J, Shen L, Lim S, Kasemsuwan T, Nip WK (1992) Physical and chemical studies of taro starches and flours. Cereal Chem 69:528-535
12. Jiang G, Ramsden L (1999) Characterisation and yield of the arabinogalactan-protein mucilage of taro corms. J Sci Food Agric 79:671-674
13. Jiang GS, Ramsden L, Corke H (1997) Effect of water-soluble non-starch polysaccharides from taro on pasting properties of starch. Starch-Starke 49:259-261
14. Kaur M, Kaushal P, Sandhu SK (2011) Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour. J Food Sci Tech. doi: 10.1007/s13197-010-0227-6
15. Li X, Nakagawa N, Nevins DJ, Sakurai N (2006) Changes in the cell-wall polysaccharides of outer pericarp tissues of kiwifruit during development. Plant Physiol Biochem 44:115-124
16. Lin H, Huang AS (1993) Chemical composition and some physical properties of a water-soluble gum in taro (Colocasia esculenta). Food Chem 48:403-409
17. Mbofung CMF, Aboubakar NYN, Abdou Bouba A, Balaam F (2006) Physicochemical and functional properties of six varieties of taro (Colocasia esculenta L. Schott) flour. J Food Tech 4:135-142
18. Moreira LRS, Filho EXF (2008) An overview of mannan structure and mannan-degrading enzyme systems. Appl Microbiol Biotechnol 79:165-178
19. Nguema-Ona E, Andene-Onzighi C, Aboughe-Angone S, Bardor M, Ishii T, Lerouge P, Driouich A (2006) The reb1-1 mutation of Arabidopsis: effect on the structure and localization of galactose-containing cell wall polysaccharides. Plant Physiol 140:1406-1417
20. Nip WK (1997) Taro. In: Smith DS, Cash JN, Nip WK, Hui YH (eds) Processing vegetables, science and technology. Technomic Publishing Co., Inc, Pennsylvania, pp 355-387
21. Njintang YN, Parker ML, Moates GK, Mbofung CMF, Smith AC, Waldron KW (2006) Rheology and microstructure of achu, a food based on taro (Colocasia esculenta L. Schott), as affected by method of preparation. J Sci Food Agric 86:902-907
22. Njintang YN, Parker LM, Moates KG, Faulds BC, Smith CA, Waldron WK, Mbofung CMF, Scher J (2008) Microstructure and creep-recovery characteristics of achu (a taro based paste) made from freeze dried taro chips as affected by moisture content and variety. J Food Eng 87:172-180
23. Onyeike EN, Olungwe T, Uwakwe AA (1995) Effect of heat-treatment and defatting on the proximate composition of some Nigerian local soup thickeners. Food Chem 53:173-175
24. Tagodoe A, Nip WK (1994) Functional properties of raw and precooked taro (Colocasia esculenta) flours. Int J Food Sci Tech 29:457-462
25. Tipson RS, Parker FS (1980) In: Pigman W, Horton D, Wander JD (eds) The carbohydrates: chemistry and biochemistry, vol 1B. Academic, New York