Solution characteristics of malva nut gum extracted under alkaline conditions

P. Somboonpanyakul; Q. Wang; W. Cui; S. Barbut; P. Jantawat

Solution characteristics of malva nut gum extracted under alkaline conditions

P. Somboonpanyakul
, Q. Wang
, W. Cui
, S. Barbut
, P. Jantawat

Chulalongkorn University
Agriculture and Agri-Food Canada
University of Guelph

Research output: Contribution to conference › Paper › peer-review

2 Citations (Scopus)

Abstract

Polysaccharide gum was extracted from malva nut seeds in 0.05 M sodium hydroxide at 85 °C. The malva nut gum (MNG) solutions were highly viscous and showed a pronounced shear thinning behavior in the concentration range from 0.1 to 4.0% (w/v). The Newtonian plateau was observed only at the two lowest concentrations (0.1% and 0.3%) studied. The power-law model showed that, as gum concentration increased, the consistency index (AT) increased and the flow behavior index (n) decreased. The small strain oscillatory rheological testing of 0.5 to 4.0% (w/v) MNG solutions indicated a gel-like structure with storage modulus (G') > loss modulus (G") over the entire frequency range examined. This gel network did not melt when heated to 60 °C, although G' and G"decreased with increasing the temperature. The addition of 5 to 15 mM CaCl₂ did not affect the gel strength.

Original language	English
Pages	124-131
Number of pages	8
Publication status	Published - 2006
Externally published	Yes
Event	2005 13th Gums and Stabilisers for the Food Industry Conference - Wrexham, United Kingdom Duration: 20 Jun 2005 → 24 Jun 2005

Conference

Conference	2005 13th Gums and Stabilisers for the Food Industry Conference
Country/Territory	United Kingdom
City	Wrexham
Period	20/06/05 → 24/06/05

Cite this

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title = "Solution characteristics of malva nut gum extracted under alkaline conditions",

abstract = "Polysaccharide gum was extracted from malva nut seeds in 0.05 M sodium hydroxide at 85 °C. The malva nut gum (MNG) solutions were highly viscous and showed a pronounced shear thinning behavior in the concentration range from 0.1 to 4.0\% (w/v). The Newtonian plateau was observed only at the two lowest concentrations (0.1\% and 0.3\%) studied. The power-law model showed that, as gum concentration increased, the consistency index (AT) increased and the flow behavior index (n) decreased. The small strain oscillatory rheological testing of 0.5 to 4.0\% (w/v) MNG solutions indicated a gel-like structure with storage modulus (G') > loss modulus (G{"}) over the entire frequency range examined. This gel network did not melt when heated to 60 °C, although G' and G{"}decreased with increasing the temperature. The addition of 5 to 15 mM CaCl2 did not affect the gel strength.",

author = "P. Somboonpanyakul and Q. Wang and W. Cui and S. Barbut and P. Jantawat",

year = "2006",

language = "English",

pages = "124--131",

note = "2005 13th Gums and Stabilisers for the Food Industry Conference ; Conference date: 20-06-2005 Through 24-06-2005",

}

TY - CONF

T1 - Solution characteristics of malva nut gum extracted under alkaline conditions

AU - Somboonpanyakul, P.

AU - Wang, Q.

AU - Cui, W.

AU - Barbut, S.

AU - Jantawat, P.

PY - 2006

Y1 - 2006

N2 - Polysaccharide gum was extracted from malva nut seeds in 0.05 M sodium hydroxide at 85 °C. The malva nut gum (MNG) solutions were highly viscous and showed a pronounced shear thinning behavior in the concentration range from 0.1 to 4.0% (w/v). The Newtonian plateau was observed only at the two lowest concentrations (0.1% and 0.3%) studied. The power-law model showed that, as gum concentration increased, the consistency index (AT) increased and the flow behavior index (n) decreased. The small strain oscillatory rheological testing of 0.5 to 4.0% (w/v) MNG solutions indicated a gel-like structure with storage modulus (G') > loss modulus (G") over the entire frequency range examined. This gel network did not melt when heated to 60 °C, although G' and G"decreased with increasing the temperature. The addition of 5 to 15 mM CaCl2 did not affect the gel strength.

AB - Polysaccharide gum was extracted from malva nut seeds in 0.05 M sodium hydroxide at 85 °C. The malva nut gum (MNG) solutions were highly viscous and showed a pronounced shear thinning behavior in the concentration range from 0.1 to 4.0% (w/v). The Newtonian plateau was observed only at the two lowest concentrations (0.1% and 0.3%) studied. The power-law model showed that, as gum concentration increased, the consistency index (AT) increased and the flow behavior index (n) decreased. The small strain oscillatory rheological testing of 0.5 to 4.0% (w/v) MNG solutions indicated a gel-like structure with storage modulus (G') > loss modulus (G") over the entire frequency range examined. This gel network did not melt when heated to 60 °C, although G' and G"decreased with increasing the temperature. The addition of 5 to 15 mM CaCl2 did not affect the gel strength.

UR - https://www.scopus.com/pages/publications/35348854659

M3 - Paper

AN - SCOPUS:35348854659

SP - 124

EP - 131

T2 - 2005 13th Gums and Stabilisers for the Food Industry Conference

Y2 - 20 June 2005 through 24 June 2005

ER -

Solution characteristics of malva nut gum extracted under alkaline conditions

Abstract

Conference

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