| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10603333 | Carbohydrate Polymers | 2013 | 4 Pages |
Abstract
Gelation properties of pectic polysaccharide extracted with ammonium oxalate from soybean hulls assisted by microwave were seldom studied. Water mobility in soy hull pectic polysaccharide (SHPP) was firstly studied by low field NMR. d-Glucono-1,5-lactone (GDL) and sucrose both could decrease spin-spin relaxation times (T2) of SHPP solutions which indicated the SHPP network formed. Rheological analysis conformed that SHPP gel was formed induced by GDL and enhanced by sucrose. Urea can increase T2 and collapse the network of SHPP. TGA was used to draw the profiles of water desorption from SHPP solutions or gels, during heating at a controlled rate. It was found that sucrose increased the bound water content and urea acted a conversely role. Hydrogen bond is the main force to maintain SHPP gel network.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
He Liu, Qinghua Li, Danshi Zhu, Jun Li, Junshan Liu, Ping Geng, Yutang He,