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|metadata.artigo.dc.title:||Experimental techniques for the extraction of taro mucilage with enhanced emulsifier properties using chemical characterization|
|metadata.artigo.dc.creator:||Andrade, Luan Alberto|
Silva, Daniele Aparecida de Oliveira
Nunes, Cleiton Antonio
Mucilage extracted in the cold
Mucilagem extraída a frio
|metadata.artigo.dc.identifier.citation:||ANDRADE, L. A. et al. Experimental techniques for the extraction of taro mucilage with enhanced emulsifier properties using chemical characterization. Food Chemistry, [S. I.], v. 327, 2020. DOI: https://doi.org/10.1016/j.foodchem.2020.127095.|
|metadata.artigo.dc.description.abstract:||The objective of this study was to analyze existing taro mucilage extraction techniques for extraction of a pure product with high emulsifying action to chemically characterize the mucilage. Five taro mucilage extraction techniques were analyzed which used room temperature, 4 °C, or 80 °C, with or without ethanol precipitation. Protein was detected in the mucilage extracted by each method and is ideal for the emulsifying action. Only mucilage extracted at low temperature and precipitated with ethanol did not contain starch, which is considered an impurity in the product. Therefore, from the tested techniques, cold extraction was found to provide mucilage with good emulsion activity and stability, making it possible to be used as a natural emulsifier. This mucilage is primarily formed by arabinogalactans connected to proteins which form AGP glycoprotein, a macro-molecule responsible for the emulsifying action.|
|Appears in Collections:||DCA - Artigos publicados em periódicos|
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