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Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/13452

Title: Relationship between the chemical components of taro rhizome mucilage and its emulsifying property
???metadata.dc.creator???: Andrade, Luan Alberto
Nunes, Cleiton Antônio
Pereira, Joelma
Keywords: Amphiphilic molecule
Colocasia esculenta - Chemical components
Commercial emulsifiers
Gums
Colocasia esculenta - Componentes químicos
Emulsionantes comerciais
Publisher: Elsevier
Issue Date: 1-Jul-2015
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.
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.
URI: http://www.sciencedirect.com/science/article/pii/S0308814615001089
http://repositorio.ufla.br/jspui/handle/1/13452
???metadata.dc.language???: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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