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New Studies on the Galactomannan Extracted from Trigonella foenum - graecum (Fenugreek) Seed: Effect of Subsequent Use of Ultrasound and Microwave on the Physicochemical and Rheological Properties
Food and Bioprocess Technology ( IF 5.3 ) Pub Date : 2020-04-22 , DOI: 10.1007/s11947-020-02437-6
Rasoul Niknam , Mohammad Mousavi , Hossein Kiani

The effect of subsequent use of ultrasound and microwave on the physicochemical and rheological properties of galactomannan extracted from fenugreek seed (locally called as Shanbalileh) was investigated. Maximum yield of 18.54% was gained at optimized conditions: ultrasound power of 150 W, microwave power of 500 W, seed to water ratio of 1:30, and extraction time of 150 min. Chemical composition of the galactomannan was 7.03% (wb) moisture, 5.35% (db) ash, 0.85% (db) protein, 0.59% (db) lipid, and 85.89% (db) carbohydrate, respectively. FT-IR analysis admitted representative peaks of polysaccharide at 3400, 2920, 1620, 1400, and 1050/cm. Thermal analysis results revealed a melting range of 60–135 °C and degradation temperature of 280.54 °C. XRD pattern illustrated a large degree of crystallinity in the galactomannan structure. The results of SEM imaging indicated that the obtained galactomannan had a smooth surface. The steady shear flow experiments showed that the shear stress–shear rate, apparent viscosity–shear rate, and shear stress–time well fitted in Herschel–Bulkley, Carraeu, and Figuni–Shoemaker models. The samples with 0.5 and 1% w/v concentration demonstrated viscous-like and sample with 1.5% w/v indicated gel-like behavior upon strain and frequency sweep tests. Other parameters including bulk and tapped density, powder cohesiveness, powder compressibility index, DPPH-free radical scavenging activity, powder solubility, water holding capacity (WHC), and oil holding capacity (OHC) were also evaluated.



中文翻译:

从胡芦巴(胡芦巴)种子中提取的半乳甘露聚糖的新研究:超声波和微波的后续使用对理化性质和流变性质的影响

研究了随后使用超声波和微波对从葫芦巴种子(当地称为Shanbalileh)中提取的半乳甘露聚糖的理化和流变性质的影响。在最佳条件下获得最大的收率18.54%:超声功率为150 W,微波功率为500 W,种子与水的比例为1:30,提取时间为150分钟。半乳甘露聚糖的化学组成分别为7.03%(wb)水分,5.35%(db)灰分,0.85%(db)蛋白质,0.59%(db)脂质和85.89%(db)碳水化合物。FT-IR分析确认了多糖的典型峰分别为3400、2920、1620、1400和1050 / cm。热分析结果表明,其熔化范围为60–135°C,降解温度为280.54°C。XRD图谱表明半乳甘露聚糖结构中的结晶度很高。SEM图像的结果表明,所获得的半乳甘露聚糖具有光滑的表面。稳定的剪切流实验表明,在Herschel-Bulkley,Carraeu和Figuni-Shoemaker模型中,剪应力-剪切率,表观粘度-剪切率和剪应力-时间非常合适。在应变和频率扫描测试中,浓度为0.5和1%w / v的样品表现出粘性状,而浓度为1.5%w / v的样品则表现出凝胶状行为。还评估了其他参数,包括松密度和堆积密度,粉末内聚力,粉末可压缩性指数,DPPH自由基清除活性,粉末溶解度,持水量(WHC)和持油量(OHC)。表观粘度(剪切速率)和剪切应力(时间)在Herschel-Bulkley,Carraeu和Figuni-Shoemaker模型中拟合得很好。在应变和频率扫描测试中,浓度为0.5和1%w / v的样品表现出粘性状,而浓度为1.5%w / v的样品则表现出凝胶状行为。还评估了其他参数,包括松密度和堆积密度,粉末内聚力,粉末可压缩性指数,DPPH自由基清除活性,粉末溶解度,持水量(WHC)和持油量(OHC)。表观粘度(剪切速率)和剪切应力(时间)在Herschel-Bulkley,Carraeu和Figuni-Shoemaker模型中拟合得很好。在应变和频率扫描测试中,浓度为0.5和1%w / v的样品表现出粘性状,而浓度为1.5%w / v的样品则表现出凝胶状行为。还评估了其他参数,包括堆积密度和堆积密度,粉末内聚力,粉末可压缩性指数,DPPH自由基清除活性,粉末溶解度,持水量(WHC)和持油量(OHC)。

更新日期:2020-04-23
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