Optimisation of aqueous extraction of gum from durian (Durio zibethinus) seed: A potential, low cost source of hydrocolloid

Bahareh Tabatabaee Amid; Hamed Mirhosseini

doi:10.1016/j.foodchem.2011.11.099

Optimisation of aqueous extraction of gum from durian (Durio zibethinus) seed: A potential, low cost source of hydrocolloid

Food Chem. 2012 Jun 1;132(3):1258-1268. doi: 10.1016/j.foodchem.2011.11.099. Epub 2011 Dec 8.

Authors

Bahareh Tabatabaee Amid¹, Hamed Mirhosseini²

Affiliations

¹ Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
² Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: hamedmi@food.upm.edu.my.

PMID: 29243609
DOI: 10.1016/j.foodchem.2011.11.099

Abstract

The main goal of the present study was to investigate the effect of aqueous extraction conditions on the extraction yield and physicochemical properties of the durian seed gum. The studied aqueous extraction variables were water/seed (W/S) ratio (20:1-60:1, w/w), temperature (25.0-85.0°C), and pH (4.0-10.0). The results indicated that the aqueous extraction variables exhibited the least significant (p<0.05) effect on oil-holding capacity (OHC). Conversely, they had the most significant (p<0.05) effect on the span and extraction yield. The current study revealed that the interaction effect of aqueous extraction variables showed the least significant (p<0.05) effect on the solubility and OHC of durian seed gum. The optimum extraction condition led to the production of durian seed gum with a relatively high extraction yield (56.4%), solubility (27.9%), volume-weighted mean (98.7μm), span (3.8), water-holding capacity (WHC) (270.6g water/100g gum), and OHC (146.5g oil/100g gum).

Keywords: Aqueous extraction; Durian seed gum; Oil-holding capacity; Solubility; Volume-weighted mean; Water-holding capacity.