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Dergiler / Türk Tarım ve Doğa Bilimleri Dergisi / 2014 / Cilt: 1 - Sayı: Özel Sayı-2

Isolation of Pectic Polysaccharides from Celery (Apium graveolens var. rapaceum D. C.) and Their Application in Food Emulsions

İvanka PETROVA
Nadezhda PETKOVA
Kadime KYOBASHIEVA
Panteley DENEV
Apostol SIMITCHIEV
Mina TODOROVA
Nina Dencheva
Sayfa
1818–1824
Yayın Tarihi
2014-03-01
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Because of the impressive emulsion stabilization properties of celery pectin as dietary fiber, we recommend its application for preparation of food emulsion with improved nutritional value and health benefits

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Celery (Apium graveolens var. rapaceum D.
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Temel Bulgular & Veri:The obtained pectin has been characterized as highly methoxylated (HM) with degree of esterification (DE) 75 % and anhydrouronic acid content (AUАC) 57 %, respectively.
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Sonuç & Katkı:Because of the impressive emulsion stabilization properties of celery pectin as dietary fiber, we recommend its application for preparation of food emulsion with improved nutritional value and health benefits
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Pectic polysaccharides · celery tubers · ultrasonic extraction

Abstract

Celery (Apium graveolens var. rapaceum D. C.) is rich source of biologically active substances, widely used worldwide in human nutrition. In the current research, pectic polysaccharide has been isolated from celery tubers by ultrasound-assisted extraction with an aqueous ammonium oxalate. The obtained pectin has been characterized as highly methoxylated (HM) with degree of esterification (DE) 75 % and anhydrouronic acid content (AUАC) 57 %, respectively. Furthermore, the rheological properties of this pectic polysaccharide have been investigated. The effect of pectin concentration – 0.4; 0.6; 0.8 and 1 % and oil phase 30, 40 and 50 % on dispersibility and stability of the resulting emulsions have been evaluated. It has been found that isolated pectic polysaccharide from celery tubers influence significantly on the rheological behavior of the emulsion and they characterized as non-Newtonians fluids. Because of the impressive emulsion stabilization properties of celery pectin as dietary fiber, we recommend its application for preparation of food emulsion with improved nutritional value and health benefits

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Bu Makaleye Atıf Yap

PETROVA, İ., PETKOVA, N., KYOBASHIEVA, K., DENEV, P., SIMITCHIEV, A., TODOROVA, M., Dencheva, N. (2014). Isolation of Pectic Polysaccharides from Celery (Apium graveolens var. rapaceum D. C.) and Their Application in Food Emulsions. Türk Tarım ve Doğa Bilimleri Dergisi, Cilt: 1 - Sayı: Özel Sayı-2, 1818–1824. https://ajindex.com/articles/706621

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Kaynakça (8)

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