Structure and rheology of pectic polysaccharides from baobab fruit and leaves

Interaction between Gelatin and Mulberry Leaf Polysaccharides in Miscible System: Physicochemical Characteristics and Rheological Behavior

“…One study reported that the apparent viscosity of polysaccharides increased with their concentration, while their apparent viscosity decreased after the addition of gelatin, which may be related to the fact that the particle size of the miscible system in the particle size experiment did not increase with the increase in solution concentration [ 35 ]. The previous studies [ 18 , 20 ] showed that the apparent viscosity increased with the increase in mass concentration, mainly because the fluid viscosity results from intermolecular internal friction. In this study, the particle size in the miscible system did not increase, resulting in the decrease in apparent viscosity.…”

“…Compared with pure mulberry leaf polysaccharides, G-CHSS had the highest apparent viscosity, and G-DASS had the lowest apparent viscosity among the four miscible systems. The above results show that G-CHSS can be used as a food thickener, gelling agent, and binder in food, medicine, and cosmetics industries [ 18 ].…”

“…This may be due to the salting out of the polysaccharide solution of the miscible system due to the addition of Na + , which would reduce the concentration of the polysaccharide solution and the apparent viscosity. The higher the NaCl concentration, the more serious the salting out phenomenon and the greater the viscosity drop [ 18 , 20 ]. The apparent viscosity of G-HBSS and G-DASS did not change regularly with the concentration of Na + , which may have been caused by the particularity of the structure of the HBSS and DASS.…”

“…The action law of Na + on their miscible systems was different from that of G-CHSS and G-CASS. In other words, the low concentration of Na + increased the structural entanglement between molecules, resulting in the increase in apparent viscosity, while the high concentration of Na + salted out the system, resulting in the decrease in apparent viscosity [ 18 ]. The inconsistency of the rheological behavior of samples may also have been due to the different intensity of the interaction between gelatin and the HBSS, CHSS, DASS, and CASS in different concentrations of sodium chloride solution.…”

“…Plant polysaccharides have attracted great attention in recent years because of their various biological activities, such as antitumor, antiviral, hypoglycemic, and antioxidant activities [ 14 , 15 , 16 , 17 ]. Because of their rheological properties, polysaccharides can also be used as adhesives and gelling agents in the food and cosmetics industries [ 18 ]. Previous studies have shown that plant polysaccharides can be used as a source of natural antioxidants in the food, pharmaceutical, and other industries [ 19 ].…”