Influence of Chemical Extraction Conditions on the Physicochemical and Functional Properties of Polysaccharide Gum from Durian (Durio zibethinus) Seed

被引：49

作者：

Mirhosseini, Hamed ^{[1
]}

Amid, Bahareh Tabatabaee ^{[1
]}

机构：

[1] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Upm Serdang 43400, Selangor, Malaysia

来源：

MOLECULES | 2012年 / 17卷 / 06期

关键词：

seed gum; chemical extraction; solubility; water-holding capacity; oil-holding capacity; ORANGE BEVERAGE EMULSION; PECTIN; HYDROCOLLOIDS; OPTIMIZATION; COMPONENTS; STABILITY; PROTEINS; CMC;

D O I：

10.3390/molecules17066465

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Durian seed is an agricultural biomass waste of durian fruit. It can be a natural plant source of non-starch polysaccharide gum with potential functional properties. The main goal of the present study was to investigate the effect of chemical extraction variables (i.e., the decolouring time, soaking temperature and soaking time) on the physicochemical properties of durian seed gum. The physicochemical and functional properties of chemically-extracted durian seed gum were assessed by determining the particle size and distribution, solubility and the water- and oil-holding capacity (WHC and OHC). The present work revealed that the soaking time should be considered as the most critical extraction variable affecting the physicochemical properties of crude durian seed gum.

引用

页码：6465 / 6480

页数：16

共 55 条

[1] The application of Peleg's equation to model water absorption during the soaking of red kidney beans (Phaseolus vulgaris L.) [J].