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Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb

Ma, F., Zhang, Y., Yao, Y., Wen, Y., Hu, W., Zhang, J., Liu, X., Bell, A. E. and Tikkanen-Kaukanen, C. (2017) Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb. Food Chemistry, 228. pp. 315-322. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2017.01.151

Abstract/Summary

The properties of mucilage obtained from Dioscorea opposita, generated during industrial manufacturing were investigated in this study. Characteristics such as monosaccharide content, amino acid content, molecular weight, and structural features were measured, whereas morphology was observed using a scanning/transmission electron microscope. Additionally, emulsification properties at different concentrations (0.2%, 0.4%, 0.6%, 0.8%, and 1.0%) and under acidic and basic pH (5.0 and 9.0) conditions were studied. The results showed that emulsions prepared from mucilage and medium-chain triglycerides presented more effective emulsifying functions and higher stability, especially at low concentrations. Both, acidic and basic conditions improved the overall emulsification properties, which suggested that the isoelectric point of amino acids may be involved in the emulsification properties. The results of this study show that mucilage from Dioscorea opposita can be considered as a sustainable resource of a natural emulsifier obtained from industrial waste.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:69941
Uncontrolled Keywords:Chinese yam, Dioscorea opposita Thunb, Emulsification properties, Mucilage
Publisher:Elsevier

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