Study on Rheological Properties of Grateloupia filicina Polysacocharide Extracted in Hot Water or Cold Water

Abstract

Abstract: In the paper, the rheological properties of Grateloupia filicina polysacocharide extracted in cold water or hot water were discussed comparatively. The results showed that the extraction rate of coarse polysaccharide of Grateloupia filicina extracted in cold water is higher than that extracted in hot-water. Grateloupia filicina polysaccharide dissolved in both cold water and hot water shows favorable rheological properties, but the rheological property of the cold water dissolved section excells that of the hot water dissolved section.

Key words: Grateloupia filicna (Wulf.) C.Agardh, polysaccharide, rheological property, dissolved in cold water section and in hot water section

GUO Shou-Jun, YANG Yong-Li, XU Gui-Xuan, MA Rui-Jun. Study on Rheological Properties of Grateloupia filicina Polysacocharide Extracted in Hot Water or Cold Water[J]. FOOD SCIENCE, 2007, 28(6): 98-103.

[1]	SUN Cong, ZHENG Mingzhu, XU Xiuying, CAI Dan, LIU Meihong, CAO Yong, LIU Jingsheng. Effect of Auricularia cornea Polysaccharide on Gelatinization, Rheological and Retrogradation Characteristics of Coarse Cereal Porridge [J]. FOOD SCIENCE, 2021, 42(8): 46-51.
[2]	ZHAN Hui, SONG Tianyuan, YU Gang, JIANG Zedong, DU Xiping, ZHU Yanbing, NI Hui, LI Qingbiao. Hypolipidemic Activity of Polysaccharides Purified from Bangia fusco-purpurea [J]. FOOD SCIENCE, 2021, 42(7): 142-148.
[3]	WANG Libo, GAO Jingyu, LI Tengfei, LI Lianyu, LIU Bo, ZHANG Hongyan, YANG Yu, XU Yaqin. Preparation, Structural Characterization and Probiotics Proliferation-Promoting Activity of Selenized Dandelion Polysaccharide [J]. FOOD SCIENCE, 2021, 42(7): 169-175.
[4]	GENG Chao, WEI Ying, SHEN Minghua. Protective Effect of Lyophyllum ulmarium Fibrinolytic Enzyme on Endothelial Cells from Injury Induced by Lipopolysaccharide [J]. FOOD SCIENCE, 2021, 42(5): 129-136.
[5]	QIN Dandan, WU Qiong, BAI Yang, CAO Huixin, LIU Menglin. Preparation of Auricularia auricular Polysaccharide/Chitosan Edible Composite Film and Its Preservative Effect on Fresh Beef [J]. FOOD SCIENCE, 2021, 42(5): 246-251.
[6]	XIE Wen, CHEN Huaguo, ZHAO Chao, GONG Xiaojian, ZHOU Xin. Recent Progress in Understanding the Bioactivity and Mechanism of Action of Lycium barbarum Polysaccharide [J]. FOOD SCIENCE, 2021, 42(5): 349-359.
[7]	WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao. Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides [J]. FOOD SCIENCE, 2021, 42(4): 227-232.
[8]	LI Yan, CUI Weijian, ZHAO Chengbin, WU Yuzhu, WANG Siqi, CAO Yong, XU Xiuying, LIU Jingsheng. Physicochemical and Structural Properties of Corn Starch-Auricularia cornea Ehrenb. Polysaccharide Blends [J]. FOOD SCIENCE, 2021, 42(4): 58-64.
[9]	JIANG Hui, KONG Limin, WANG Chong, WANG Yanbo, FU Linglin, ZHOU Tao. Optimization of Degradation Conditions of Polysaccharides from Porphyra yezoensis and Changes in Biological Activities after Degradation [J]. FOOD SCIENCE, 2021, 42(3): 38-47.
[10]	MAO Zhijuan, ZHANG Kunming, HUANG Yongchun, GUO Yan, YANG Feng, REN Xian’e, AI Shuo. Ultrasonic-assisted Preparation and Stability Evaluation of W/O Emulsion Containing Chitosan [J]. FOOD SCIENCE, 2021, 42(2): 8-16.
[11]	MA Yongqiang, HAN Ye, ZHANG Kai, WANG Xin, WANG Zhili. Effect of Sweet Corncob Polysaccharide on Glucose Metabolism in Insulin Resistant HepG2 Cells [J]. FOOD SCIENCE, 2021, 42(17): 170-176.
[12]	WANG Shaoyun, FENG Yamei, WU Jiulin, CHEN Xu, FENG Jiawen, SHI Xiaodan, CAI Xixi, ZHANG Fang. Formation Mechanism of Protein-Polysaccharide Multi-scale Complexes and Their Future Applications [J]. FOOD SCIENCE, 2021, 42(17): 1-9.
[13]	HE Pingping, ZHENG Yajun, ZHENG Mingjing, JIANG Zedong, DU Xiping, ZHU Yanbing, NI Hui, LI Qingbiao. Protective Effect of Bangia fusco-purpurea Polysaccharide on H2O2-Induced Oxidative Damage in Caco-2 Cells [J]. FOOD SCIENCE, 2021, 42(17): 113-120.
[14]	XU Yaqin, YANG Haihong, LI Dalong, CHEN Zhe, WANG Libo, YANG Yu. Physicochemical Properties, Structural Characterization and Hypoglycemic Activity in Vitro of Degraded Polysaccharides from Blackcurrants [J]. FOOD SCIENCE, 2021, 42(15): 37-43.
[15]	FAN Hongxiu, LI Yanxia, LIU Tingting, LIU Hongcheng, WANG Dawei, ZHANG Yanrong. Effect of Extrusion Treatment on the Rheological and Film Formation Properties of Corn Flour [J]. FOOD SCIENCE, 2021, 42(15): 89-98.

Study on Rheological Properties of Grateloupia filicina Polysacocharide Extracted in Hot Water or Cold Water

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments