Mucilage formation in food: a review on the example of okra

作者：Ritzoulis, Christos^*

来源：International Journal of Food Science and Technology, 2017, 52(1): 59-67.

DOI：10.1111/ijfs.13270

• Emulsions/foams
• extraction/separation
• foods of plant origin
• hydrocolloids
• physicochemical properties
• polysaccharides
• rheology
• size exclusion chromatography

Formation of a mucilage is a complex process that involves the initial contact of a solid matrix (e.g. bone with connective tissue, okra fruit, beans) and water; the wetting of the macromolecules that are embedded on the solid matrix, followed by its swelling; their elution ('extraction') in the aqueous phase, forming a hydrocolloidal dispersion; the relaxation of the macromolecules in their new environment, leading to the modification of the latter's rheological properties, or their adsorption onto an oil interface, leading to the formation of oil-in-water emulsions. This review collects data assembled on a representative case study, that of okra fruit, as to assemble an image of the individual contributions of the previous stages towards the final formation of the hydrocolloidal mucilage.

• 出版日期2017-1
• 单位浙江工商大学