Gel properties of the gum from Chinese quince (Chaenomeles sinensis) seeds

Hou, L. X. and Miao, W. B. and Yao, Y. T. and Zhu, Z. D. and Liu, H. M. and Qin, Z. and Wang, X. D. (2023) Gel properties of the gum from Chinese quince (Chaenomeles sinensis) seeds. International Food Research Journal (Malaysia), 30. pp. 683-695. ISSN 2231-7546

The effect of pH and different types and concentrations of salt ions on the gel properties of gum extracted from Chinese quince seeds (CQSG) were investigated by analysing the texture, flow behaviour, water-holding capacity (WHC), zeta potential, and thermal and morphological properties of the gels formed by the gum. Results indicated that the pH and different types and concentrations of ions significantly affected the properties and microstructure of the CQSG gels. However, the various conditions had no obvious effects on the gelling and melting temperatures of the CQSG gels. The effects of the tested salt ions on the WHC of the CQSG gels exhibited different patterns. The zeta potential value increased continuously from -45 to -53 mV with increasing phosphorus concentration, while the presence of CaCl2 caused a continuous decrease in the zeta potential from -35 mV (0.2 wt%) to -22 mV (2 wt%). The present work provides fundamental data for designing novel gelling agents based on gum from Chinese quince seeds for use in processed food.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(03)%202023/12%20-...

Abstract

The effect of pH and different types and concentrations of salt ions on the gel properties of gum extracted from Chinese quince seeds (CQSG) were investigated by analysing the texture, flow behaviour, water-holding capacity (WHC), zeta potential, and thermal and morphological properties of the gels formed by the gum. Results indicated that the pH and different types and concentrations of ions significantly affected the properties and microstructure of the CQSG gels. However, the various conditions had no obvious effects on the gelling and melting temperatures of the CQSG gels. The effects of the tested salt ions on the WHC of the CQSG gels exhibited different patterns. The zeta potential value increased continuously from -45 to -53 mV with increasing phosphorus concentration, while the presence of CaCl2 caused a continuous decrease in the zeta potential from -35 mV (0.2 wt%) to -22 mV (2 wt%). The present work provides fundamental data for designing novel gelling agents based on gum from Chinese quince seeds for use in processed food.

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Item Type:	Article
AGROVOC Term:	gums
AGROVOC Term:	gels
AGROVOC Term:	polysaccharides
AGROVOC Term:	rheological properties
AGROVOC Term:	thermal analysis
AGROVOC Term:	scanning microscopy
AGROVOC Term:	sampling
AGROVOC Term:	statistical analysis > statistical analysis Prefer using statistical methodsstatistical methods
AGROVOC Term:	gelling agents > gelling agents Prefer using stabilizersstabilizers
AGROVOC Term:	viscosity
Geographical Term:	China
Uncontrolled Keywords:	Chaenomeles sinensis
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	28 Jul 2024 16:02
Last Modified:	28 Jul 2024 16:02
URI:	http://webagris.upm.edu.my/id/eprint/935

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