Self-assembly of a food hydrocolloid

The case of okra mucilage

S. Lousinian, M. Dimopoulou, C. Panayiotou, C. Ritzoulis

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

The self-assembly of a macromolecular population of interest in food, cosmetics, and pharmaceutics, namely okra polysaccharide mucilage, has been studied by means of micro-differential scanning calorimetry (μ-DSC), static light scattering, and intrinsic viscosity measurements. The experiments, held in water–dimethylsulfoxide (DMSO) mixtures, and based on successive dilutions of DMSO solutions with water and vice versa, suggest the existence of history-dependent pseudo-equilibrium states, in structures where the other components of the hydrocolloid mucilage, namely proteins, should be actively partaking. A hexamer supermolecular structure, comprising of smaller supermacromolecular entities held together by hydrogen bonding, is proposed as a typical structure of okra mucilage in aqueous systems.

Original languageEnglish
Pages (from-to)190-198
Number of pages9
JournalFood Hydrocolloids
Volume66
Early online date25 Nov 2016
DOIs
Publication statusPublished - 1 May 2017
Externally publishedYes

Fingerprint

Abelmoschus
okra
Cosmetics
mucilages
hydrocolloids
Viscosity measurement
Colloids
Polysaccharides
Dimethyl Sulfoxide
Light scattering
Self assembly
Dilution
Differential scanning calorimetry
Hydrogen bonds
Proteins
Food
Differential Scanning Calorimetry
Hydrogen Bonding
Viscosity
Water

Cite this

Lousinian, S., Dimopoulou, M., Panayiotou, C., & Ritzoulis, C. (2017). Self-assembly of a food hydrocolloid: The case of okra mucilage. Food Hydrocolloids, 66, 190-198. https://doi.org/10.1016/j.foodhyd.2016.11.024
Lousinian, S. ; Dimopoulou, M. ; Panayiotou, C. ; Ritzoulis, C. / Self-assembly of a food hydrocolloid : The case of okra mucilage. In: Food Hydrocolloids. 2017 ; Vol. 66. pp. 190-198.
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Lousinian, S, Dimopoulou, M, Panayiotou, C & Ritzoulis, C 2017, 'Self-assembly of a food hydrocolloid: The case of okra mucilage', Food Hydrocolloids, vol. 66, pp. 190-198. https://doi.org/10.1016/j.foodhyd.2016.11.024

Self-assembly of a food hydrocolloid : The case of okra mucilage. / Lousinian, S.; Dimopoulou, M.; Panayiotou, C.; Ritzoulis, C.

In: Food Hydrocolloids, Vol. 66, 01.05.2017, p. 190-198.

Research output: Contribution to journalArticle

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