Relationship between the chemical components of taro rhizome mucilage and its emulsifying property

被引：57

作者：

Andrade, Luan Alberto ^{[1
]}

Nunes, Cleiton Antonio ^{[2
]}

Pereira, Joelma ^{[2
]}

机构：

[1] Univ Fed Lavras UFLA, Fed Univ Lavras, BR-37200000 Lavras, MG, Brazil

[2] Univ Fed Lavras, Dept Food Sci, Lavras, MG, Brazil

来源：

FOOD CHEMISTRY | 2015年 / 178卷

关键词：

Amphiphilic molecule; Colocasia esculenta; Commercial emulsifiers; Gums; AMINO-ACID-COMPOSITION; DIOSCOREA-ROTUNDATA; GUM; HYDROCOLLOIDS; CONSTITUENTS; PROTEIN;

D O I：

10.1016/j.foodchem.2015.01.094

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The objective of this study was to determine the chemical composition of taro mucilage (TM) and explain its emulsification properties using different commercial emulsifiers and gums as benchmarks. The following analyses were performed: moisture, ether extract, protein, fiber, ash, sugar fraction, starch content, infrared spectroscopy and determination of monosaccharides and amino acids using HPLC. The analyses showed that TM has a high carbohydrate content and small protein fraction, similar to commercial gums. Commercial emulsifiers have a high content of lipids compared to TM. Therefore, it can be concluded that the emulsifying power of the studied mucilage is primarily caused by the protein content along with weakly polar amino acids, which occur in gums. The methyl group (-CH3), which was observed in the infrared spectrum, and the lipid content may also contribute to the emulsifying activity by providing a hydrophobic moiety. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：331 / 338

页数：8

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