https://scholars.lib.ntu.edu.tw/handle/123456789/414040
標題: | Emulsion properties of yam flour and mucilages | 作者: | Lu T.-J. Liao Y.-M. Wang H.-J. |
關鍵字: | Dioscorea;Emulsion.;Mucilage;Yam | 公開日期: | 2012 | 卷: | 50 | 期: | 5¤ë6¤é | 起(迄)頁: | 263-270 | 來源出版物: | Taiwanese Journal of Agricultural Chemistry and Food Science | 摘要: | Rich in mucilage is one of characteristics of yam (Dioscorea) rhizomes. The mucilage of yam is a mixture of proteins, glycoproteins and polysaccharides. Tubers of the cultivar Tai-Nung 2 contain about 7.7% of mucilage in its dry weight. Separated and freeze-dried mucilage could be re-hydrated, resulting in a viscous solution. The mucilage solution exhibits emulsion and foam-forming ability in a concentration as low as 0.1%. The emulsion was an oil-in-water type. The values of emulsion stability of 0.1 and 0.5% mucilage solution with equal amount of soybean oil were 59.7 and 78.1%, respectively. The mean volume diameters of oil-droplets were 57.6 and 19.4 £gm for 0.1 and 0.5% mucilage solution, respectively. The emulsion of 0.5% mucilage showed a soft creamy texture and was a thixotropic semisolid. The protein-loads of the emulsion were 5.1 and 6.9 mg/m2 for 0.1 and 0.5% mucilage solution, respectively. The 50% drain time for foam of 1% freeze-dried yam flour suspension was more than 120 min indicating a stable foaming capability. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/414040 | ISSN: | 16052471 |
顯示於: | 食品科技研究所 |
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