Shao, Huimin published the artcileComposition and rheological properties of polysaccharide extracted from tamarind (Tamarindus indica L.) seed, Computed Properties of 59-23-4, the main research area is Tamarindus seed polysaccharide rheol; chemical composition; pH-resistance; rheological properties; tamarind seed polysaccharide; thermo-stability.
A polysaccharide was extracted in high yield from tamarind (Tamarindus indica L.) seed (TSP) by acidic hot water extraction and ethanol precipitation It was composed of 86.2% neutral polysaccharide, 5.4% uronic acid and 1.3% protein. The mol. weight of TSP was estimated to be about 1735 kDa, with glucose, xylose, and galactose in a molar ratio of 2.9:1.8:1.0 as the major monosaccharides. The steady shear and viscoelastic properties of TSP aqueous solutions were investigated by dynamic rheometry. Results revealed that TSP aqueous solution at a concentration above 0.5% (w/v) exhibited non-Newtonian shear-thinning behavior. Dynamic oscillatory anal. revealed that 10% (w/v) TSP showed as a “”weak gel”” structure. Apparent viscosities and viscoelastic parameters of TSP solutions decreased drastically in an alk. solution of pH > 10, but slightly influenced by acidic solution, high temperature and the presence of salt ions and sucrose. These results indicated that TSP possessed excellent pH-resistance and thermo-stability, which might be suitable for applications in acidic beverages and high-temperature processed foodstuffs.
Molecules published new progress about Food processing. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Computed Properties of 59-23-4.
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