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metadata.artigo.dc.title: Relationship between the chemical components of taro rhizome mucilage and its emulsifying property
metadata.artigo.dc.creator: Andrade, Luan Alberto
Nunes, Cleiton Antônio
Pereira, Joelma
metadata.artigo.dc.subject: Amphiphilic molecule
Colocasia esculenta - Chemical components
Commercial emulsifiers
Colocasia esculenta - Componentes químicos
Emulsionantes comerciais
metadata.artigo.dc.publisher: Elsevier 1-Jul-2015
metadata.artigo.dc.identifier.citation: ANDRADE, L. A.; NUNES, C. A.; PEREIRA, J. Relationship between the chemical components of taro rhizome mucilage and its emulsifying property. Food Chemistry, London, v. 178, p. 331-338, 1 July 2015.
metadata.artigo.dc.description.abstract: 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 (single bondCH3), which was observed in the infrared spectrum, and the lipid content may also contribute to the emulsifying activity by providing a hydrophobic moiety.
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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