Lu T.-J.Liao Y.-M.Wang H.-J.2019-07-162019-07-16201216052471https://scholars.lib.ntu.edu.tw/handle/123456789/414040Rich 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.DioscoreaEmulsion.MucilageYamjournal article2-s2.0-84886715961https://www.scopus.com/inward/record.uri?eid=2-s2.0-84886715961&partnerID=40&md5=11a8548ab71773098b0cee167c1335f7