Simultaneous Determination of Neutral Sugars and Uronic Acids in Hydrocolloids

Ha, Y. W.; Thomas, Robert

doi:10.1111/j.1365-2621.1988.tb07760.x

Cited by 42 publications

(8 citation statements)

References 15 publications

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“…The proportion and sequential arrangement of the uronic acid residues depend on the seaweed species and on the age of the tissue used for alginate preparation (Annison et al, 1983;Heyraud et al, 1996). The published procedures for the determination of uronic acids in plant tissues involve hydrolysis with mineral acids or sequential treatment with mineral acids and enzymes (Quigley and Englyst, 1994), with subsequent spectrophotometric quantification (Jaime et al, 2002;Benhura and Determination of the uronic acid 91 ORIGINAL RESEARCH Chidewe, 2002), gas chromatography (Usov et al, 1995;Ha and Thomas, 1988) or HPLC (Quigley and Englyst, 1994;Heyraud and Leonard, 1991;Annison et al, 1983;Rodríguez et al, 1996). More recently, 1 H and 13 C nuclear magnetic resonance spectroscopy (NMR) have been used to determine the proportions of β-dmannuronic acid and α-l-guluronic acid (i.e.…”

Section: Introductionmentioning

confidence: 99%

Determination of the uronic acid composition of seaweed dietary ﬁbre by HPLC

Sánchez-Machado

López-Cervantes

López-Hernández

et al. 2003

Biomedical Chromatography

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A high-performance liquid chromatographic (HPLC) method is described for determination of the ratio of beta-d-mannuronic acid to alpha-l-guluronic acid (M/G ratio) in dietary fibre of edible seaweeds. Total dietary fibre (TDF) content was determined gravimetrically. The TDF fraction was hydrolysed with 12 m and 1 m H(2)SO(4), then neutralized with AG 4 x 4 resin. The uronic acids were separated in a Tracer Extrasil SAX 5 micro m column (25 cm x 4 mm) at 35 degrees C, with 2 mm KH(2)PO(4) containing 5% methanol as mobile phase at a fl ow rate of 1.5 mL/min. The detection wavelength was UV 210 nm. The chromatographic identifications of beta-d-mannuronic acid and alpha-l-guluronic acid were confirmed by liquid chromatography-mass spectrometry (LC-MS). The method precision was 1.4% for beta-d-mannuronic acid and 3.5% for alpha-l-guluronic acid. The method was used to determine M/G ratio in canned seaweeds (Saccorhiza polyschides and Himanthalia elongata) and in dried seaweeds (H. elongata, Laminaria ochroleuca, Undaria pinnatifida, Palmaria sp. and Porphyra sp.).

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Section: Introductionmentioning

confidence: 99%

Determination of the uronic acid composition of seaweed dietary ﬁbre by HPLC

Sánchez-Machado

López-Cervantes

López-Hernández

et al. 2003

Biomedical Chromatography

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“…Crude protein, ash and crude fiber were all determined by AOAC method (1995). Monosaccharides were determined according to the method of Ha and Thomas (1988). Briefly, exact 50 mg crude MBG was hydrolysed in 5 mL of 2 mol/L trifluoroacetic acid at 121C for 1 h at 0.1 Mpa.…”

Section: Methodsmentioning

confidence: 99%

Rheological Properties of Rice Starch-Mesona Blumes Gum Mixtures

Feng

Jin

et al. 2010

Journal of Texture Studies

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The effects of Mesona Blumes gum (MBG) at 0, 0.1, 0.35, 0.5, 0.7% (w/w, d.b.) on rheological properties of rice starch pastes (6%, w/w) were investigated. Rice starch–MBG mixtures had pseudoplastic flow behaviors (0.17 ≤ n ≤ 0.24). The effect of temperature (25–65C) on apparent viscosity (η50) was described by Arrhenius equation. Ea values (16.8–22.3 kJ/mol) of rice starch–MBG mixtures varied considerably, indicating a temperature‐dependence. Small amplitude oscillatory shear tests at 25C have been modeled by natural logarithm of storage modulus, loss modulus and angular frequency. It was found that rice starch–MBG pastes displayed true gel like behavior. The dynamic (η*) and steady shear (ηa) viscosities at different MBG concentrations followed the Cox–Merz superposition rule with the application of shift factor (0.0307 ≤ α ≤ 0.114) (R2 = 0.99). Scanning electronic micrographs of these mixtures revealed that the thickness of the network wall increased and the porosity of the network decreased with MBG addition. PRACTICAL APPLICATIONS Rice starch and Mesona Blumes gum mixtures might be used as a fat‐replacer, meat binder or jelly food. Therefore, it is necessary to investigate the rheological properties of such a mixture. Through steady and dynamic shear rheological experiments, the regularity of MBG and rice starch interaction will be used to guide our application. Also, it might be predicted by Cox–Merz superposition rule to show what would be the optimal ratio between these two macromolecules. Therefore, the microstructure of these macromolecular mixtures was investigated by scanning electronic micrographs to further understand their rheological properties.

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“…A determinação e/ou monitoração dos açúcares (glicose e manose) e ácido glucurônico da goma, assim como, a presença de ácido galacturônico proveniente da pectina do resíduo de maçã, foi realizada por metanólise seguida de trimetilsililação de acordo com procedimento de HA e THOMAS 7 . Foi dissolvido 1,5 mg do resíduo ou da goma seca em 0,5 mL de HCl metanólico preparado por adição de cloreto de acetila (0,4 mL) em 15 mL de metanol anidro.…”

Section: Isolamento Da Goma Xantanaunclassified

Produção de goma xantana por fermentação do resíduo de suco de maçã

Druzian

Pagliarini

2007

Ciênc. Tecnol. Aliment.

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26 ResumoGoma xantana é um heteropolissacarídeo hidrosolúvel, produzida industrialmente por fermentação da sacarose por Xanthomonas campestris. Suas excelentes propriedades reológicas contribuem para o grande número de aplicações na indústria de alimentos e recuperação terciária de petróleo. Economicamnte a utilização petroquímica não é ainda viável em função do custo da sacarose, o que torna interessante estudar fontes de carbonos alternativas, como é o caso do resíduo do suco de maçã. As cepas de Xanthomonas campestris pv maniothis foram mantidas em agar YM a 4 °C, e o inóculo foi incubado em meio YM. A produção de goma foi realizada nos meios fermentativos I e II, com sacarose como fonte de carbono padrão, e como fonte alternativa o resíduo de maçã fuji. A fermentação em Incubadora/28 °C/150 rpm produziu goma precipitada em álcool. A condição otimizada de 45 g.L -1 de meio II (0,05% uréia, 0,5% de KH 2 PO 4 e 70% de resíduo) representou um rendimento 10 vezes maior do que o obtido com sacarose. Por CG-EM obteve-se 44,53% de manose, 34,76% de glicose e 20,71% de ácido glucurônico para a composição desta goma. O uso de resíduo de maçã para produção de goma xantana é viável porque pode ser usado com um substrato suplementar e apresentar rendimento de goma muito superior ao obtido com sacarose. Palavras-chave: produção; xantana; fonte alternativa de carbono; Xanthomonas campestris. AbstractXanthan gum is heteropolysaccharide aquosoluble produced industrially for fermentation with sucrose by Xanthomonas campestris. Excellent gum rheological properties contribute to the use in a wide range of applications in the food industry and tertiary recovery of oil. Commercially, the use of petrochemical is no longer viable in the cost of sucrose, which makes it interesting to evaluate alternative carbon sources such as the residue from apple juice processing. The Xanthomonas campestris pv maniothis was maintained at 4 °C on YM agar slants and innocuous in a medium of YM. Gum production was carried out in fermentations of two mediums (I and II), with sucrose as a carbon source in standard, and apple juice residue as an alternative source. The incubation in Shaker/28 °C/150 rpm produced gum precipitated in alcohol. The conditions to produce the gum were optimized and with 70% of residue in a medium II (0.05% urea e 0.5% of KH 2 PO 4 ) produced 45 g.L -1 , yield 10 times bigger than the one obtained with sucrose. Using GC-MS, mannose 44.53%, glucose 34.76% and glucuronic acid 20.71% for gum composition were obtained. The apple residue used to produce xanthan gum is viable and it can be used as a supplementary substract and to present a higher yield gum than that obtained with sucrose. Keywords: production; xanthan; alternative source carbon; Xanthomonas campestris. Produção de goma xantana por fermentação do resíduo de suco de maçã Xanthan gum production by fermentation from residue of apple juiceJanice Izabel DRUZIAN 1,2 *, Ana Paula PAGLIARINI 1 IntroduçãoUm alto potencial de aplicação nos mais diversos segmentos industriais ...

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Simultaneous Determination of Neutral Sugars and Uronic Acids in Hydrocolloids

Cited by 42 publications

References 15 publications

Determination of the uronic acid composition of seaweed dietary ﬁbre by HPLC

Determination of the uronic acid composition of seaweed dietary ﬁbre by HPLC

Rheological Properties of Rice Starch-Mesona Blumes Gum Mixtures

Produção de goma xantana por fermentação do resíduo de suco de maçã

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