Extraction and physicochemical characterisation of polysaccharide gum from Yanang (Tiliacora triandra) leaves
2008; Elsevier BV; Volume: 114; Issue: 4 Linguagem: Inglês
10.1016/j.foodchem.2008.11.008
ISSN1873-7072
AutoresJittra Singthong, S. Ningsanond, Steve W. Cui,
Tópico(s)Food composition and properties
ResumoYanang (Tiliacora triandra) is a vegetable used in many cuisines of the northeast of Thailand and Lao People's Democratic Republic. This paper reports the optimised extraction and some physicochemical characteristics of polysaccharide gum from Yanang leaves. The optimised extraction condition was at the leaf:water ratio of 1:6.6, 85 °C, and 100 min extraction time. The major monosaccharide constituent of Yanang gum was xylose, together with substantial amounts of other neutral sugars. The FT-IR spectra of Yanang gum were similar to that of xylan. Yanang gum exhibited shear-thinning flow behaviour and the extent of shear-thinning was concentration dependent. The mechanical spectra of Yanang gum at low concentration (0.5%) were typical of semi-diluted to concentrated solutions. However, with increasing concentration, the solution behaved like a weak gel.
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