Purification of glucomannan from salep: Part 1. Detailed rheological characteristics

Carbohydrate Polymers

Volumn 168, Issue , 2017, Pages 138-146

  Kurt, Abdullah ^a,b   Kahyaoglu, Talip ^c  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

^b BITLIS EREN UNIVERSITY   (Turkey)

^c YILDIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Glucomannan; Purification; Rheology; Salep

Indexed keywords

ACTIVATION ENERGY; POLYELECTROLYTES; PURIFICATION; REMOVAL; RHEOLOGY; VISCOSITY;

EXTRACTION TEMPERATURES; GLUCOMANNAN; INTRINSIC VISCOSITY; REMOVAL OF IMPURITIES; RESEARCH AND DEVELOPMENT; RHEOLOGICAL CHARACTERISTICS; SALEP; STORAGE AND LOSS MODULUS;

EXTRACTION;

EID: 85016438454     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2017.03.060     Document Type: Article

References (48)

1. Abbastabar, B., Azizi, M.H., Adnani, A., Abbasi, S., Determining and modeling rheological characteristics of quince seed gum. Food Hydrocolloids 43 (2015), 259–264.
2. Ağar, B., Gençcelep, H., Saricaoğlu, F.T., Turhan, S., Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis. Food and Bioproducts Processing 100 (2016), 118–131 Part A.
3. Albuquerque, P.B.S., Barros, W. Jr., Santos, G.R.C., Correia, M.T.S., Mourao, P.A.S., Teixeira, J.A., Carneiro-da-Cunha, M.G., Characterization and rheological study of the galactomannan extracted from seeds of Cassia grandis. Carbohydrate Polymers 104 (2014), 127–134.
4. Ayar, A., Sert, D., Akbulut, M., Effect of salep as a hydrocolloid on storage stability of ‘İncir Uyutması’ dessert. Food Hydrocolloids 23:1 (2009), 62–71.
5. Behrouzian, F., Razavi, S.M.A., Karazhiyan, H., Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars. Food Hydrocolloids 35 (2014), 100–105.
6. Bourbon, A.I., Pinheiro, A.C., Ribeiro, C., Miranda, C., Maia, J.M., Teixeira, J.A., Vicente, A.A., Characterization of galactomannans extracted from seeds of Gleditsia triacanthos and Sophora japonica through shear and extensional rheology: Comparison with guar gum and locust bean gum. Food Hydrocolloids 24:2–3 (2010), 184–192.
7. Cerqueira, M.A., Pinheiro, A.C., Souza, B.W.S., Lima, Á.M.P., Ribeiro, C., Miranda, C., Teixeira, J.A., Moreira, R.A., Coimbra, M.A., Gonçalves, M.P., Vicente, A.A., Extraction, purification and characterization of galactomannans from non-traditional sources. Carbohydrate Polymers 75:3 (2009), 408–414.
8. Chua, M., Chan, K., Hocking, T.J., Williams, P.A., Perry, C.J., Baldwin, T.C., Methodologies for the extraction and analysis of konjac glucomannan from corms of Amorphophallus konjac K. Koch. Carbohydrate Polymers 87:3 (2012), 2202–2210.
9. Du, X., Li, J., Chen, J., Li, B., Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan. Food Research International 46:1 (2012), 270–278.
10. Farahnaky, A., Shanesazzadeh, E., Mesbahi, G., Majzoobi, M., Effect of various salts and pH condition on rheological properties of Salvia macrosiphon hydrocolloid solutions. Journal of Food Engineering 116:4 (2013), 782–788.
11. Farhoosh, R., Riazi, A., A compositional study on two current types of salep in Iran and their rheological properties as a function of concentration and temperature. Food Hydrocolloids 21:4 (2007), 660–666.
12. Gabriele, D., Migliori, M., Di Sanzo, R., Rossi, C.O., Ruffolo, S.A., de Cindio, B., Characterisation of dairy emulsions by NMR and rheological techniques. Food Hydrocolloids 23:3 (2009), 619–628.
13. Genccelep, H., Saricaoglu, F.T., Anil, M., Agar, B., Turhan, S., The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions. Food Hydrocolloids 48 (2015), 135–148.
14. Georgiadis, N., Ritzoulis, C., Charchari, E., Koukiotis, C., Tsioptsias, C., Vasiliadou, C., Isolation, characterization and emulsion stabilizing properties of polysaccharides form orchid roots (salep). Food Hydrocolloids 28:1 (2012), 68–74.
15. Gomez-Diaz, D., Navaza, J.M., Rheology of aqueous solutions of food additives − Effect of concentration, temperature and blending. Journal of Food Engineering 56:4 (2003), 387–392.
16. Haddarah, A., Bassal, A., Ismail, A., Gaiani, C., Ioannou, I., Charbonnel, C., Hamieh, T., Ghoul, M., The structural characteristics and rheological properties of Lebanese locust bean gum. Journal of Food Engineering 120 (2014), 204–214.
17. Haminiuk, C.W.I., Sierakowski, M.R., Vidal, J.R.M.B., Masson, M.L., Influence of temperature on the rheological behavior of whole araca pulp (Psidium cattleianum sabine)?. Lwt-Food Science and Technology 39:4 (2006), 427–431.
18. Harmayani, E., Aprilia, V., Marsono, Y., Characterization of glucomannan from Amorphophallus oncophyllus and its prebiotic activity in vivo. Carbohydrate Polymers 112 (2014), 475–479.
19. Higiro, J., Herald, T.J., Alavi, S., Bean, S., Rheological study of xanthan and locust bean gum interaction in dilute solution: Effect of salt. Food Research International 40:4 (2007), 435–447.
20. 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 25:5 (2011), 915–920.
21. Koocheki, A., Taherian, A.R., Bostan, A., Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum?. Food Research International 50:1 (2013), 446–456.
22. Kurt, A., Cengiz, A., Kahyaoglu, T., The effect of gum tragacanth on the rheological properties of salep based ice cream mix. Carbohydrate Polymers 143 (2016), 116–123.
23. Kurt, A., Kahyaoglu, T.1, Characterization of a new biodegradable edible film made from salep glucomannan. Carbohydrate Polymers 104 (2014), 50–58.
24. Kurt, A., Kahyaoglu, T., Rheological properties and structural characterization of salep improved by ethanol treatment. Carbohydrate Polymers 133 (2015), 654–661.
25. Lin, H., Huang, A.S., Chemical-Composition and Some Physical-Properties of a Water-Soluble Gum in Taro (Colocasia-Esculenta). Food Chemistry 48:4 (1993), 403–409.
26. Luo, X.G., He, P., Lin, X.Y., The mechanism of sodium hydroxide solution promoting the gelation of Konjac glucomannan (KGM). Food Hydrocolloids 30:1 (2013), 92–99.
27. Maskan, M., Gogus, F., Effect of sugar on the rheological properties of sunflower oil-water emulsions?. Journal of Food Engineering 43:3 (2000), 173–177.
28. Nickerson, M.T., Paulson, A.T., Hallett, F.R., Dilute solution properties of κ-carrageenan polysaccharides: effect of potassium and calcium ions on chain conformation. Carbohydrate Polymers 58:1 (2004), 25–33.
29. Rao, M.A., Rheology of fluid and semisolid foods: principles and applications. 1999, Gaithersburg, Md., Aspen Publishers.
30. Razavi, M., Nyamathulla, S., Karimian, H., Noordin, M.I., Novel swellable polymer of orchidaceae family for gastroretentive drug delivery of famotidine. Drug Design Development and Therapy 8 (2014), 1315–1329.
31. Razmkhah, S., Mohammadifar, M.A., Razavi, S.M.A., Ale, M.T.1, Purification of cress seed (Lepidium sativum) gum: Physicochemical characterization and functional properties. Carbohydrate Polymers 141 (2016), 166–174.
32. Richardson, P.H., Willmer, J., Foster, T.J., Dilute solution properties of guar and locust bean gum in sucrose solutions. Food Hydrocolloids 12:3 (1998), 339–348.
33. Salvalaggio, M. d. O., de Freitas, R.A., Franquetto, E.M., Koop, H.S., Meira Silveira, J.L., Influence of the extraction time on macromolecular parameters of galactomannans. Carbohydrate Polymers 116 (2015), 200–206.
34. Sciarini, L.S., Maldonado, F., Ribottaa, P.D., Perez, G.T., Leon, A.E., Chemical composition and functional properties of Gleditsia triacanthos gum. Food Hydrocolloids 23:2 (2009), 306–313.
35. Shi, J.J., Zhang, J.G., Sun, Y.H., Xu, Q.X., Li, L., Prasad, C., Wei, Z.J., The rheological properties of polysaccharides sequentially extracted from peony seed dreg. International Journal of Biological Macromolecules 91 (2016), 760–767.
36. Singthong, J., Ningsanond, S., Cui, S.W., Extraction and physicochemical characterisation of polysaccharide gum from Yanang (Tiliacora triandra) leaves. Food Chemistry 114:4 (2009), 1301–1307.
37. Slavutsky, A.M., Bertuzzi, M.A., Water barrier properties of starch films reinforced with cellulose nanocrystals obtained from sugarcane bagasse. Carbohydrate Polymers 110 (2014), 53–61.
38. Sun, F., Huang, Q., Wu, J., Rheological behaviors of an exopolysaccharide from fermentation medium of a Cordyceps sinensis fungus (Cs-HK1). Carbohydrate Polymers 114 (2014), 506–513.
39. Tanglertpaibul, T., Rao, M.A., Intrinsic-Viscosity of Tomato Serum as Affected by Methods of Determination and Methods of Processing Concentrates. Journal of Food Science, 52(6), 1987, 1642.
40. Tatirat, O., Charoenrein, S., Physicochemical properties of konjac glucomannan extracted from konjac flour by a simple centrifugation process. Lwt-Food Science and Technology 44:10 (2011), 2059–2063.
41. U.S.FCC, Food and chemicals codex. 2003, WA U.S., National academy of science.
42. Vardhanabhuti, B., Ikeda, S., Isolation and characterization of hydrocolloids from monoi (Cissampelos pareira) leaves. Food Hydrocolloids 20:6 (2006), 885–891.
43. Wang, J., Yang, T., Tian, J., Liu, W., Jing, F., Yao, J., Zhang, J., Lei, Z., Optimization of reaction conditions by RSM and structure characterization of sulfated locust bean gum. Carbohydrate Polymers 114 (2014), 375–383.
44. Wei, Y., Lin, Y., Xie, R., Xu, Y., Yao, J., Zhang, J., The flow behavior: thixotropy and dynamical viscoelasticity of fenugreek gum. Journal of Food Engineering 166 (2015), 21–28.
45. Williams, M.A.K., Foster, T.J., Martin, D.R., Norton, I.T., Yoshimura, M., Nishinari, K., A molecular description of the gelation mechanism of konjac mannan?. Biomacromolecules 1:3 (2000), 440–450.
46. Xu, Q.X., Shi, J.J., Zhang, J.G., Li, L., Jiang, L., Wei, Z.J., Thermal: emulsifying and rheological properties of polysaccharides sequentially extracted from Vaccinium bracteatum Thunb leaves. International Journal of Biological Macromolecules 93 (2016), 1240–1252.
47. Xu, W., Wang, S., Ye, T., Jin, W., Liu, J., Lei, J., Li, B., Wang, C., A simple and feasible approach to purify konjac glucomannan from konjac flour − Temperature effect. Food Chemistry 158 (2014), 171–176.
48. Yasar, K., Kahyaoglu, T., Sahan, N., Dynamic rheological characterization of salep glucomannan/galactomannan-based milk beverages?. Food Hydrocolloids 23:5 (2009), 1305–1311.