TY - JOUR
T1 - Self-assembly of a food hydrocolloid
T2 - The case of okra mucilage
AU - Lousinian, S.
AU - Dimopoulou, M.
AU - Panayiotou, C.
AU - Ritzoulis, C.
PY - 2017/5/1
Y1 - 2017/5/1
N2 - 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.
AB - 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.
KW - Hydrogen bonding
KW - Intrinsic viscosity
KW - Light scattering
KW - Micro-differential scanning calorimetry
KW - Okra
KW - Polysaccharides
UR - http://www.scopus.com/inward/record.url?scp=85007287678&partnerID=8YFLogxK
U2 - 10.1016/j.foodhyd.2016.11.024
DO - 10.1016/j.foodhyd.2016.11.024
M3 - Article
AN - SCOPUS:85007287678
VL - 66
SP - 190
EP - 198
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
ER -