Physicochemical and rheological properties of cross-linked inulin with different degree of polymerization

Food Hydrocolloids

Volumn 95, Issue , 2019, Pages 318-325

  Li, Yao ^a   Ma, Xiaohan ^a   Liu, Xiong ^a  

^a SOUTHWEST UNIVERSITY   (China)

Author keywords

Cross linked; Inulin; Physicochemical property; Polymerization degree; Rheological property

Indexed keywords

EID: 85063720493     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.11.026     Document Type: Article

References (36)

1. Balthazar, C.F., Santillo, A., Figliola, L., Silva, H.L.A., Esmerino, E.A., Freitas, M.Q., et al. Sensory evaluation of a novel prebiotic sheep milk strawberry beverage. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology 98 (2018), 94–98 https://doi.org/10.1016/j.lwt.2018.08.017.
2. Balthazar, C.F., Silva, H.L.A., Cavalcanti, R.N., Esmerino, E.A., Cappato, L.P., Abud, Y.K.D., et al. Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study. Journal of Functional Foods 35 (2017), 564–573 https://doi.org/10.1016/j.jff.2017.06.004.
3. Balthazar, C.F., Silva, H.L.A., Esmerino, E.A., Rocha, R.S., Moraes, J., Carmo, M.A.V., et al. The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream. Food Chemistry 246 (2018), 464–472 https://doi.org/10.1016/j.foodchem.2017.12.002.
4. Barclay, T., Ginicmarkovic, M., Cooper, P., Petrovsky, N., Inulin - a versatile polysaccharide with multiple pharmaceutical and food chemical uses. The Journal of Excipients and Food Chemicals 1:3 (2010), 27–50.
5. Bohm, A., Kaiser, I., Trebstein, A., Henle, T., Heat-induced degradation of inulin. European Food Research and Technology 220:5–6 (2005), 466–471 https://doi.org/10.1007/s00217-004-1098-8.
6. Canbulat, Z., Ozcan, T., Effects of short‐chain and long‐chain inulin on the quality of probiotic yogurt containing Lactobacillus rhamnosus. Journal of Food Processing and Preservation 39:6 (2015), 1251–1260 https://doi:10.1111/jfpp.12343.
7. Dan, A., Ghosh, S., Moulik, S.P., Physicochemical studies on the biopolymer inulin: A critical evaluation of its self-aggregation, aggregate-morphology, interaction with water, and thermal stability. Biopolymers 91:9 (2010), 687–699 https://doi.org/10.1002/bip.21199.
8. Doi, M., Edwards, S.F., The theory of polymer dynamics. 1986, Oxford University Press, London.
9. Ferry, J.D., Viscoelastic properties of polymers. 3rd ed., 1980, John Wiley & Sons, New York.
10. Freitas, R.A., Gorin, P.A.J., Neves, J., Sierakowski, M.R., A rheological description of mixtures of a galactoxyloglucan with high amylose and waxy corn starches. Carbohydrate Polymers 51:1 (2003), 25–32 https://doi.org/10.1016/S0144-8617(02)00095-4.
11. García, P., Vega, J., Jimenez, P., Santos, J., Robert, P., Alpha-tocopherol microspheres with cross-linked and acetylated inulin and their release profile in a hydrophilic model. European Journal of Lipid Science and Technology 115:7 (2013), 811–819 https://doi.org/10.1002/ejlt.201200109.
12. García, P., Vergara, C., Robert, P., Release kinetic in yogurt from gallic acid microparticles with chemically modified inulin. Journal of Food Science 80:10 (2015), 2147–2152 https://doi.org/10.1111/1750-3841.13001.
13. Gibson, G.R., Hutkins, R., Sanders, M.E., Prescott, S.L., Reimer, R.A., Salminen, S.J., et al. The International Scientific Association for Probiotics and Prebiotics ISAPP consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology & Hepatology 14 (2017), 491–502.
14. Glibowski, P., Bukowska, A., The effect of pH, temperature and heating time on inulin chemical stability. Acta Scientiarum Polonorum: Technologia Alimentaria 10:2 (2011), 188–214.
15. Guimarães, J.T., Silva, E.K., Alvarenga, V.O., Costa, A., Cunha, R.L., Freitas, M.Q., et al. Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels. Ultrasonics Sonochemistry 44 (2018), 251–260 https://doi.org/10.1016/j.ultsonch.2018.02.012.
16. Guimarães, J.T., Silva, E.K., Costa, A.L.R., Cunha, R.L., Freitas, M.Q., Meireles, M.A.A., et al. Manufacturing a prebiotic whey beverage exploring the influence of degree of inulin polymerization. Food Hydrocolloids 77 (2018), 787–795 https://doi.org/10.1016/j.foodhyd.2017.11.021.
17. Hong, Y., Wu, Y., Liu, G., Gu, Z., Effect of amylose on pasting and rheological properties of corn starch/xanthan blends. Starch Staerke 67 (2015), 98–106 https://doi.org/10.1002/star.201400126.
18. Kim, Y., Faqih, M.N., Wang, S.S., Factors affecting gel formation of inulin. Carbohydrate Polymers 46:2 (2001), 135–145 https://doi.org/10.1016/S0144-8617(00)00296-4.
19. Li, S.P., Hu, T., Chen, Y.L., Zheng, C.Y., Liu, T., Ma, G.H., et al. Cross-linked inulin as a potential plasma expander: Biochemical properties and physiological characterization in a rabbit model. Carbohydrate Polymers 82:4 (2010), 1054–1060 https://doi.org/10.1016/j.carbpol.2010.06.018.
20. Liu, Z., Dong, Y., Men, H., Jiang, M., Tong, J., Zhou, J., Post-crosslinking modification of thermoplastic starch/PVA blend films by using sodium hexametaphosphate. Carbohydrate Polymers 89:2 (2012), 473–477 https://doi.org/10.1016/j.carbpol.2012.02.076.
21. Luo, D., Li, Y., Xu, B., Ren, G., Li, P., Li, X., et al. Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch. Food Chemistry 229 (2017), 35–43 https://doi.org/10.1016/j.foodchem.2017.02.058.
22. Miller, G.L., Use of DinitrosaIicyIic acid reagent for determination of reducing sugar. Analytical Chemistry 31:3 (1959), 426–428.
23. Naskar, B., Dan, A., Ghosh, S., Moulik, S.P., Characteristic physicochemical features of the biopolymer inulin in solvent added and depleted states. Carbohydrate Polymers 81 (2010), 700–706 https://doi.org/10.1016/j.carbpol.2010.03.041.
24. Naskar, B., Dan, A., Ghosh, S., Moulik, S.P., Viscosity and solubility behavior of the polysaccharide inulin in water, water plus dimethyl sulfoxide, and water plus isopropanol media. Journal of Chemical & Engineering Data 55:7 (2010), 2424–2427 https://doi.org/10.1021/je900834c.
25. Olivi-Tran, N., Botet, R., Cabane, B., Monte Carlo simulations of colloidal dispersions under shear. Physical Review A 57:57 (1998), 1997–2003 https://doi.org/10.1103/PhysRevE.57.1997.
26. Palma, M., García, P., Márquez, R.G., Vergara, C., Robert, P., Release kinetics of flavonoids in methyl linoleate from microparticles designed with inulin and channelizing agent. Food Research International 64 (2014), 99–105 https://doi.org/10.1016/j.foodres.2014.05.064.
27. Paula, R.C.M., Rodrigues, J.F., Composition and rheological properties of cashew tree gum, the exudate polysaccharide from Anacardium occidentale L. Carbohydrate Polymers 26:95 (1995), 177–181 https://doi.org/10.1016/0144-8617(95)00006-S.
28. Pawel, G., Adam, W., Effect of thermochemical treatment on the structure of inulin and its gelling properties. International Journal of Food Science and Technology 43:11 (2008), 2075–2082 https://doi.org/10.1111/j.13652621.2008.01825.x.
29. Ren, L., Jiang, M., Wang, L., Zhou, J., Tong, J., A method for improving dispersion of starch nanocrystals in water through crosslinking modification with sodium hexametaphosphate. Carbohydrate Polymers 87:2 (2012), 1874–1876 https://doi.org/10.1016/j.carbpol.2011.08.070.
30. Shoaib, M., Shehzad, A., Omar, M., Rakha, A., Raza, H., Sharif, H.R., et al. Inulin: Properties, health benefits and food applications. Carbohydrate Polymers 147 (2016), 444–454 https://doi.org/10.1016/j.carbpol.2016.04.020.
31. Tong, Y., Liu, T., Veeramani, S., Chung, T., Bulk viscosity and its unstable behavior upon storage in polyimide precursor solutions. Industrial & Engineering Chemistry Research 41:17 (2002), 4266–4272 https://doi.org/10.1021/ie020159f.
32. Vervoort, L., Mooter, G. V. d., Augustijns, P., Busson, R., Toppet, S., Kinget, R., Inulin hydrogels as carriers for colonic drug targeting: I. Synthesis and characterization of methacrylated inulin and hydrogel formation. Pharmaceutical Research 14:12 (1997), 1730–1737 https://doi.org/10.1023/A:1012179813102.
33. Wang, N., Fu, Q., Yang, G., Determination of the solubility, dissolution enthalpy and entropy of icariin in water, ethanol, and methanol. Fluid Phase Equilibria 324 (2012), 41–43 https://doi.org/10.1016/j.fluid.2012.03.022.
34. Wang, Z., Gu, Z., Li, Z., Hong, Y., Cheng, L., Effects of urea on freeze–thaw stability of starch-based wood adhesive. Carbohydrate Polymers 95 (2013), 397–403 https://doi.org/10.1016/j.carbpol.2013.02.009.
35. Zhang, T., Tian, Y., Jiang, B., Ming, M., Purification, preliminary structural characterization and in vitro antioxidant activity of polysaccharides from Acanthus ilicifolius. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology 56:1 (2014), 9–14 https://doi.org/10.1016/j.lwt.2013.11.010.
36. Zhou, J., Zhang, J., Ma, Y., Tong, J., Surface photo-crosslinking of corn starch sheets. Carbohydrate Polymers 74 (2008), 405–410 https://doi.org/10.1016/j.carbpol.2008.03.006.