Chemical composition, structural properties, rheological behavior and functionality of Melissa officinalis seed gum

被引：1
|
作者：
Mohebbi, Mohebbat [1 ]
Fathi, Morteza [2 ]
Khalilian-Movahhed, Mohammad [1 ]
机构：
[1] Ferdowsi Univ Mashhad, Dept Food Sci & Technol, Mashhad, Iran
[2] Univ Tehran, Dept Food Sci Engn & Technol, Campus Agr & Nat Resources, Karaj, Iran
来源：
BIOACTIVE CARBOHYDRATES AND DIETARY FIBRE | 2022年 / 28卷
关键词：
Melissa officinalis seed Gum; Chemical composition; Structural characteristics; Anti -oxidative capacity; LOCUST BEAN GUM; ANTIOXIDANT ACTIVITY; IN-VITRO; PHYSICOCHEMICAL CHARACTERISTICS; DILUTE-SOLUTION; VINAL GUM; POLYSACCHARIDES; EXTRACTION; HYDROCOLLOIDS; GALACTOMANNAN;
D O I：
10.1016/j.bcdf.2022.100315
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In the present work, the chemical composition, structural properties, rheological behavior and biological activity of a novel polysaccharide extracted from Melissa officinalis seeds were examined. Melissa officinalis seed gum (MOSG) is mainly composed of galactose and mannose. The weight average molecular weight of MOSG was found to be 1.36 x 107 g/mol. The zeta potential of MOSG was -44.26 +/- 0.67 mV (at pH = 7). A time-dependent and strong shear-thinning behavior was observed for MOSG dispersions at different concentrations (0.5, 1 and 1.5% (w/w)). The intrinsic viscosity of MOSG was 3.45 dL/g. MOSG could effectively scavenge free radicals with certain dose-effect relationships. MOSG can be employed as gelling agent, stabilizer and antioxidant in food, cosmetic and pharmaceutical systems.
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页数：7
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