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Steady and Dynamic Shear Rheological Properties of Extrusion Modified Fenugreek Gum Solutions
장윤혁,Steve W. Cui 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.6
This study investigated the rheological properties of extrusion modified fenugreek gum solutions (0.5, 1.0,1.5, and 2.0%, w/v) under steady and dynamic shear conditions. Fenugreek gum was extruded in a twin-screw extruder without an exit die to minimize a decrease in molecular weight of fenugreek gum during extrusion process. Both of the steady and dynamic shear rheological tests revealed that extrusion process did not substantially influence the steady and dynamic shear properties of the gum. The power law model was applied to describe the flow behavior of the extruded gum solutions. The extrusion modified fenugreek gum solutions exhibited a shearthinning flow behavior at 25ºC, and the values of consistency index (K) and apparent viscosity (η_a,_100) increased with an increase in the gum concentration. The magnitudes of storage modulus (G') and loss modulus (G'') for the extrusion modified fenugreek gum solutions increased with increasing frequency (ω) and with increasing gum concentration.
Junqiao Wang,Shaoping Nie,Lijiao Kan,Haihong Chen,Steve W. Cui,Aled O. Phillips,Glyn O. Phillips,Mingyong Xie 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.1
Four polysaccharides (named as P1, P2, and P3 from three natural Cordyceps sinensis and P4 from cultured C. sinensis) were obtained by hot-water extraction and ethanol precipitation and their structural characteristics as well as antioxidant potentials were compared. Results revealed that the backbone of P1, P2, and P3 comprised α-1,4-glucose, with a branching point mainly at position 6 and terminating at glucose. On the other hand, the structure of P4 was highly complex, mainly comprising glucose, galactose, and mannose, with 1,4-glucose and 1,4-galactose as the main chain. For in vitro antioxidant assays, all the four polysaccharides showed similar scavenging capacity against DPPH and hydroxyl radicals, whereas P1 had a relatively low ferric reducing ability, possibly related to a combination of factors such as the phenolic compounds and amino acids that conjugated in polysaccharides.