Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 383458
Title Physicochemical properties of pectins from okra (Abelmoschus esculentus (L.) Moench)
Author(s) Sengkhamparn, N.; Sagis, L.M.C.; Vries, R.J. de; Schols, H.A.; Sajjaanantakul, T.; Voragen, A.G.J.
Source Food Hydrocolloids 24 (2010). - ISSN 0268-005X - p. 35 - 41.
DOI https://doi.org/10.1016/j.foodhyd.2009.07.007
Department(s) Food Chemistry
Physics and Physical Chemistry of Foods
Physical Chemistry and Colloid Science
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2010
Keyword(s) rheological properties - flow - polysaccharides
Abstract Okra pectin obtained by hot buffer extraction (HBSS) consists of an unusual pectic rhamnogalacturonan I structure in which acetyl groups and alpha galactose residues are substituted on rhamnose residues within the backbone. The okra Chelating agent Soluble Solids (CHSS) pectin consists of slightly different structures since relatively more homogalacturonan is present within the macromolecule and the rhamnogalacturonan I segments carry slightly longer side chains. The rheological properties of both okra pectins were examined under various conditions in order to understand the unusual slimy behaviour of okra pectins. The viscosity of the okra HBSS pectin was 5–8 times higher than the viscosity of the okra CHSS pectin. The okra HBSS pectin showed an elastic behaviour (G' > G¿) over a wide range of frequencies (10-1–10 Hz), at a strain of 10%, while okra CHSS and saponified okra HBSS/CHSS pectin showed predominantly viscous responses (G'
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