Purification of cress seed (Lepidium sativum) gum: Physicochemical characterization and functional properties
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- 作者：Somayeh Razmkhaha ; Mohammad Amin Mohammadifarb ; Seyed Mohammad Ali Razavia ; s.razavi@um.ac.ir" class="auth_mail" title="E-mail the corresponding author ; Marcel Tutor Alec
- 关键词：DSC ; Emulsion ; Foam ; Hydrocolloid ; Molecular weight ; Monosaccharide ; Purification ; TGA
- 刊名：Carbohydrate Polymers
- 出版年：2016
- 出版时间：5 May 2016
- 年：2016
- 卷：141
- 期：Complete
- 页码：166-174
- 全文大小：1143 K
文摘
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Cress seed gum was purified using three different precipitation methods.
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Chemical composition and molecular weight of the samples varied significantly.
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All purification methods reduced ash, protein content and Mw of cress seed gum.
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Purified gums showed different thermal decomposition pattern compared to crude gum.
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Purified gums exhibited better emulsifying and foaming properties.