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標題: Isolation and viscometric characterization of hydrocolloids from mulberry (Morus alba L.) leaves
作者: Lin, H.Y.
Lai, L.S.
關鍵字: Mulberry leaf hydrocolloid;Hydrodynamic behavior;Intrinsic viscosity;Coil-overlap;Relative chain stiffness;tsao leaf gum;rheological properties;composite systems;starch
Project: Food Hydrocolloids
期刊/報告no:: Food Hydrocolloids, Volume 23, Issue 3, Page(s) 840-848.
Hydrocolloid in mulberry leaves was extracted with water or sodium bicarbonate, and characterized rheologically in a highly dilute to a semi-dilute regime. Mulberry leaf hydrocolloid was composed of mainly carbohydrate with high levels of uronic acid. The hydrodynamic behavior of mulberry leaf hydrocolloid in deionized water demonstrated a typical polyelectrolyte behavior in the dilute domain, as indicated by a nonlinear Huggins' plot. Intrinsic viscosity value for alkaline-extracted (Alk) and water-extracted (Hw) hydrocolloid was around 7.25 dL/g and 3.61 dL/g, respectively. The specific viscosity versus concentration plot for both Alk and Hw exhibited a power-law dependence on concentration, with an onset of molecular entanglement occurring at a concentration of around 0.6 g/dL and 1.8 g/dL, respectively. Coil-overlap parameter for Alk and Hw was in the range of 4.35-6.61. The relative chain stiffness parameter (B) for Alk and Hw was in the range of 0.004-0.013, indicating a stiff backbone. (C) 2008 Elsevier Ltd. All rights reserved.
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2008.03.018
Appears in Collections:食品暨應用生物科技學系

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