Composition, morphology and pasting properties of Orchis anatolica tuber gum

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dc.contributor.authorBulut-Solak, Birsen
dc.contributor.authorAlonso-Miravalles, Loreto
dc.contributor.authorO'Mahony, James A.
dc.date.accessioned2020-03-26T19:34:33Z
dc.date.available2020-03-26T19:34:33Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractOrchis anatolica (O. anatolica) tuber is commonly used in the production of Salep gum or O. anatolica tuber gum (OaG) for use as a thickener, flavouring agent, gelling agent, film former and emulsifier in the food industry. The aim of this study was to investigate the chemical composition, physical, morphological and pasting properties of OaG. Physical and morphological analyses, and pasting properties of OaG were analysed using static light scattering, scanning electron microscopy, light microscopy and rotational rheometry, respectively. Volume-weighted mean particle diameter (D [4,3]) value of OaG was 180 +/- 1.25 mm. OaG was composed mainly of starch (41.6%), dietary fiber (32.3%) and glucomannan (18.5%). The powder of OaG had irregular shaped particles with smooth surfaces and round edges. After pasting treatment, the initial and final viscosity values of the OaG dispersions at a concentration of 0.5% OaG were 33.7 +/- 0.24 and 34.3 +/- 0.45 mPa. s, whereas, the corresponding values at a concentration of 2.5% OaG were 1193 +/- 92.0 and 1437 +/- 83.3 mPa. s, respectively. The glucomannan and dietary fiber components and their possible interactions with starch, in OaG appear to have influenced the peak temperature and viscosity on pasting, due to limitation of the leaching of amylose and amylopectin from starch granules. Therefore, O. anatolica tuber gum, a complex biopolymer, can provide interesting and unique functionality to the food industry in the development of novel food structures. (C) 2016 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipTurkish Scientific and Technological Research Council (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [B.14.2.TBT.0.06.01-219-84]; Turkish Ministry of Food, Agriculture and LivestockGida Tarim Ve Hayvancilik Bakanligi [53231444-110.05-17969]en_US
dc.description.sponsorshipThis research was carried out at University College Cork, supported by The Turkish Scientific and Technological Research Council (TUBITAK) (B.14.2.TBT.0.06.01-219-84, 2013) and the Turkish Ministry of Food, Agriculture and Livestock (53231444-110.05-17969, 2013). The authors appreciate the assistance of Dr. Ozlem Cetin at the Biotechnology Department in Selcuk University for identification of Orchis anatolica. The authors are grateful to Suzanne Crotty at the BioSciences Imaging Centre, Department of Anatomy and Neuroscience, University College Cork for assistance with the scanning electron microscopy analysis and to David Waldron at the School of Food and Nutritional Sciences, University College Cork for assistance with the light microscopy analysis.en_US
dc.identifier.doi10.1016/j.foodhyd.2016.12.009en_US
dc.identifier.endpage490en_US
dc.identifier.issn0268-005Xen_US
dc.identifier.issn1873-7137en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage483en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodhyd.2016.12.009
dc.identifier.urihttps://hdl.handle.net/20.500.12395/34915
dc.identifier.volume69en_US
dc.identifier.wosWOS:000399484800052en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofFOOD HYDROCOLLOIDSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectGelatinisationen_US
dc.subjectGumen_US
dc.subjectOrchis anatolicaen_US
dc.subjectOrchidaceaeen_US
dc.subjectPastingen_US
dc.subjectSalepen_US
dc.titleComposition, morphology and pasting properties of Orchis anatolica tuber gumen_US
dc.typeArticleen_US

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