Optimisation of aqueous extraction of gum from durian (Durio zibethinus) seed: A potential, low cost source of hydrocolloid

被引：102

作者：

Amid, Bahareh Tabatabaee ^{[1
]}

Mirhosseini, Hamed ^{[1
]}

机构：

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

来源：

FOOD CHEMISTRY | 2012年 / 132卷 / 03期

关键词：

Aqueous extraction; Durian seed gum; Volume-weighted mean; Oil-holding capacity; Solubility; Water-holding capacity; SOLUBILITY; PROTEINS; EMULSION;

D O I：

10.1016/j.foodchem.2011.11.099

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The main goal of the present study was to investigate the effect of aqueous extraction conditions on the extraction yield and physicochemical properties of the durian seed gum. The studied aqueous extraction variables were water/seed (W/S) ratio (20:1-60:1, w/w), temperature (25.0-85.0 degrees C), and pH (4.0-10.0). The results indicated that the aqueous extraction variables exhibited the least significant (p < 0.05) effect on oil-holding capacity (OHC). Conversely, they had the most significant (p < 0.05) effect on the span and extraction yield. The current study revealed that the interaction effect of aqueous extraction variables showed the least significant (p < 0.05) effect on the solubility and OHC of durian seed gum. The optimum extraction condition led to the production of durian seed gum with a relatively high extraction yield (56.4%), solubility (27.9%), volume-weighted mean (98.7 mu m) span (3.8), water-holding capacity (WHC) (270.6 g water/100 g gum), and OHC (146.5 g oil/100 g gum). (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1258 / 1268

页数：11

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