Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/62057
標題: Effect of salts on the rheology of hydrocolloids from mulberry (Morus alba L.) leaves in concentrated domain
作者: Lin, H.Y.
賴麗旭
Tsai, J.C.
Lai, L.S.
關鍵字: Mulberry leaf hydrocolloid
Rheology
Dynamic shear
Steady shear
Salt
addition
locust bean gum
sol-gel transition
tsao leaf gum
linear
viscoelasticity
mechanical-properties
kappa-carrageenan
aqueous-solutions
divalent-cations
behavior
polysaccharide
期刊/報告no:: Food Hydrocolloids, Volume 23, Issue 8, Page(s) 2331-2338.
摘要: Rheological properties of 2-8% mulberry leaf hydrocolloids extracted by hot water (Hw) or sodium bicarbonate (Alk or Alk-v) were evaluated. Steady shear theological results of mulberry leaf hydrocolloids indicated the structural behavior with a Newtonian viscosity at low shear rate and shear-thinning behavior over intermediate to high shear rate regime. As simulated by Carreau model, the characteristic time constant of mulberry leaf hydrocolloids increased, but the power-law behavior index decreased with increasing concentration. Results from the dynamic theological experiments revealed that the behavior of 2% mulberry leaf hydrocolloid solutions were characteristic concentrated polymer solution. However, as the concentration was raised up to 4-8%, a gel-like behavior may occur depending on the extraction methods, possibly owing to the formation of aggregates at high polymer concentration. Furthermore, theological properties of Alk and Alk-v were generally higher than those of Hw. Though mulberry leaf hydrocolloids were ionic polymers, the theological properties in concentrated domain were not influenced pronouncedly by the addition of 0-200 mM of NaCl, KCl or MgCl(2). In contrast, under sufficiently high CaCl(2) concentration (>= 68 mM or 200 mM for alkaline extracted and water extracted mulberry leaf hydrocolloids, respectively), formation of a three-dimensional gel network was observed, possibly due to the cross-linking of Ca(2+) with carboxyl groups of mulberry leaf hydrocolloids in addition to charge screening effects. (C) 2009 Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/62057
ISSN: 0268-005X
文章連結: http://dx.doi.org/10.1016/j.foodhyd.2009.06.010
Appears in Collections:食品暨應用生物科技學系

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