Abstract：
:The water extract of Green Jelly leaves (GJL) obtained by crushing the leaves in water (1:40) was capable of forming a gel at room temperature. The composition of GJL consisted mainly of carbohydrate (∼70w/w), protein (∼13% w/w) and minerals (∼6% w/w). The mineral portion consisted of mainly calcium (∼1.2% w/w), zinc (∼0.12% w/w) and magnesium (∼0.11% w/w). The isolated polysaccharide fraction (∼42.6% w/w) consisted of mainly galacturonic acid (∼35.8% w/w) and neutral sugars (∼6.8% w/w), with a weight-average molecular weight of ∼4.4×105g/mol. The results obtained by Fourier Transform Infra-Red (FTIR) showed that GJL polysaccharide fraction had a fairly similar FTIR fingerprint as the commercial low-methoxyl pectin (LMP). The degree of esterification of the polysaccharide changed drastically (from 97% to 10%) depending on the temperature used during the extraction process. The zeta potential of the extracted polysaccharide showed high negative charged as compared to the commercial LMP but close to sodium alginate. The study showed that the gelation was divalent cation-mediated and probably facilitated by the low degree of esterification which reduced steric hindrance from the methyl ester groups.
journal_name
Int J Biol Macromoljournal_title
International journal of biological macromoleculesauthors
Yuliarti O,Chong SY,Goh KKTdoi
10.1016/j.ijbiomac.2017.05.147subject
Has Abstractpub_date
2017-10-01 00:00:00pages
1146-1154eissn
0141-8130issn
1879-0003pii
S0141-8130(16)30804-2journal_volume
103pub_type
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
pub_type： 杂志文章,评审
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journal_title：International journal of biological macromolecules
pub_type： 杂志文章,评审
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
pub_type： 杂志文章
doi：10.1016/0141-8130(89)90066-4
更新日期：1989-06-01 00:00:00
