Rheology of okra (Hibiscus esculentus L.) and dika nut (Irvingia gabonensis) polysaccharides

Akingbala, J.O.; Ndjouenkeu, R.; Morris, E.R.; Goycoolea Valencia,  Francisco Martín

Publication:
Rheology of okra (Hibiscus esculentus L.) and dika nut (Irvingia gabonensis) polysaccharides

dc.contributor.author	Akingbala, J.O.
dc.contributor.author	Ndjouenkeu, R.
dc.contributor.author	Morris, E.R.
dc.contributor.author	Goycoolea Valencia, Francisco Martín
dc.contributor.department	Biología Celular e Histología
dc.date.accessioned	2024-02-09T11:49:10Z
dc.date.available	2024-02-09T11:49:10Z
dc.date.created	1996
dc.date.issued	1996
dc.description	©1996. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ This document is the Accepted, version of a Published Work that appeared in final form in Carbohydrate Polymers. To access the final edited and published work see https://doi.org/10.1016/0144-8617(96)00016-1
dc.description.abstract	Polysaccharide extracts were prepared from two traditional food thickeners with extensive domestic use in central and western parts of Africa: okra (Hibiscus esculentis L.) and the seed kernel from 'dika nut' (lrvingia gabonensis). Both demonstrated typical polyelectrolyte behaviour in solution, and were therefore studied under fixed ionic conditions (0.1 M NaCl), yielding intrinsic viscosities of [77) = 7.6 di g1 for okra and [77) = 4.4 di g1 for dika. Concentrated solutions gave mechanical SJ?ectra typical of entangled networks, with close Cox-Merz superposition of 17 (w) and 77(y). The variation of 'zero-shear' specific viscosity with degree of space-occupancy (c[77)) was also broadly similar to the general form observed for most disordered polysaccharides, but with greater separation of c' and c'* and steeper slope of log 17sp vs. log c above c' (~4.0 for okra and ~4.6 for dika, in comparison with the usual value of ~3.3). As found for normal disordered polysaccharides, the shear-thinning behaviour of dika gum could be reduced to a single 'master-curve' for all concentrations above c'*, but the absolute value ofthe terminal slope oflog (77 - 17s) vs. logy was unusually low (~0.58, in comparison with the normal value of ~0.76). Terminal slopes for okra gum were also unusually low, and varied systematically with polymer concentration. These departures from normal solution properties are tentatively ascribed to compact macromolecular structures, coupled, in the case of okra gum, with a strong tendency to self-association.
dc.format	application/pdf	es
dc.format.extent	7	es
dc.identifier.citation	Carbohydrate Polymers, 29, 1996: 263-269
dc.identifier.doi	https://doi.org/10.1016/0144-8617(96)00016-1
dc.identifier.issn	Print: 0144-8617
dc.identifier.issn	Electronic: 1879-1344
dc.identifier.uri	http://hdl.handle.net/10201/139112
dc.language	eng	es
dc.publisher	Elsevier
dc.relation	CONACYT, Mexico (Studentship to FMG)	es
dc.rights	info:eu-repo/semantics/openAccess	es
dc.rights	Attribution-NoDerivatives 4.0 Internacional	*
dc.rights.uri	http://creativecommons.org/licenses/by-nd/4.0/	*
dc.title	Rheology of okra (Hibiscus esculentus L.) and dika nut (Irvingia gabonensis) polysaccharides	es
dc.type	info:eu-repo/semantics/article	es
dspace.entity.type	Publication	es
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