Abstract:
:The objective of this study was to determine the chemical composition of taro mucilage (TM) and explain its emulsification properties using different commercial emulsifiers and gums as benchmarks. The following analyses were performed: moisture, ether extract, protein, fiber, ash, sugar fraction, starch content, infrared spectroscopy and determination of monosaccharides and amino acids using HPLC. The analyses showed that TM has a high carbohydrate content and small protein fraction, similar to commercial gums. Commercial emulsifiers have a high content of lipids compared to TM. Therefore, it can be concluded that the emulsifying power of the studied mucilage is primarily caused by the protein content along with weakly polar amino acids, which occur in gums. The methyl group (CH3), which was observed in the infrared spectrum, and the lipid content may also contribute to the emulsifying activity by providing a hydrophobic moiety.
journal_name
Food Chemjournal_title
Food chemistryauthors
Andrade LA,Nunes CA,Pereira Jdoi
10.1016/j.foodchem.2015.01.094subject
Has Abstractpub_date
2015-07-01 00:00:00pages
331-8eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00108-9journal_volume
178pub_type
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