Effects of extraction methods on the rheological properties of polysaccharides from onion (Allium cepa L.)

Dan-Ye Zhu; Yi-Long Ma; Kiran Thakur; Cai-Hong Wang; Hao Wang; Ya-Fei Ren; Jian-Guo Zhang; Zhao-Jun Wei

doi:10.1016/j.ijbiomac.2018.01.160

Effects of extraction methods on the rheological properties of polysaccharides from onion (Allium cepa L.)

Int J Biol Macromol. 2018 Jun:112:22-32. doi: 10.1016/j.ijbiomac.2018.01.160. Epub 2018 Jan 31.

Authors

Dan-Ye Zhu¹, Yi-Long Ma², Kiran Thakur³, Cai-Hong Wang¹, Hao Wang¹, Ya-Fei Ren⁴, Jian-Guo Zhang⁵, Zhao-Jun Wei⁶

Affiliations

¹ School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China.
² School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China. Electronic address: yilong.ma@hfut.edu.cn.
³ School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: kumarikiran@hfut.edu.cn.
⁴ Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China.
⁵ School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: zhangjianguo@hfut.edu.cn.
⁶ School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: zjwei@hfut.edu.cn.

PMID: 29374565
DOI: 10.1016/j.ijbiomac.2018.01.160

Abstract

In this work we described the rheological properties of polysaccharides (HBSS, CHSS, DASS, CASS) sequentially extracted from onion (Allium cepa L.). Four onion polysaccharides (ACLPs) solutions resulted into significant differences on their rheological properties. ACLPs solutions showed non-Newtonian shear-thinning behavior over the range of 0.5-2.5%. At concentration of 1%, the apparent viscosity of CHSS was observed to be the highest. The apparent viscosity of ACLPs solutions decreased with the acidic pH (4.0) or alkaline pH (10.0) which was further declined at higher temperature (90 °C). After the addition of various salts, ACLPs had apparent differences on apparent viscosity. The G' (storage modulus) and G″ (loss modulus) of ACLP solutions were increased with increasing oscillation frequency. Moreover, the crossover value of oscillation frequency gradually decreased with increasing concentration of ACLPs. Our results exhibited that among the ACLPs, CHSS can be used as supplements in the food industry as thickening agent, gelling agent and stabilizer.

Keywords: Onion; Polysaccharides; Rheological properties; Sequential extraction.

MeSH terms

Food Industry
Hydrogen-Ion Concentration
Onions / chemistry*
Polysaccharides / chemistry
Polysaccharides / isolation & purification*
Rheology*
Temperature
Viscosity

Substances

Polysaccharides