Table of Contents Author Guidelines Submit a Manuscript
International Journal of Polymer Science
Volume 2015, Article ID 168064, 5 pages
http://dx.doi.org/10.1155/2015/168064
Research Article

Rheological Properties of Polysaccharides from Longan (Dimocarpus longan Lour.) Fruit

1Institute of Agro-Products Processing Science and Technology (IAPPST), Chinese Academy of Agricultural Science, Beijing 100193, China
2Chinese Agricultural Ministry Key Laboratory of Tropical Crop Product Processing, Agricultural Product Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China
3College of Food Science, South China Agricultural University, Guangzhou 510642, China

Received 26 January 2015; Revised 27 April 2015; Accepted 29 April 2015

Academic Editor: Cornelia Vasile

Copyright © 2015 Xingxun Liu et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. B. Yang, M. Zhao, J. Shi, G. Cheng, N. Ruenroengklin, and Y. Jiang, “Variations in water-soluble saccharides and phenols in longan fruit pericarp after drying,” Journal of Food Process Engineering, vol. 31, no. 1, pp. 66–77, 2008. View at Publisher · View at Google Scholar · View at Scopus
  2. Y.-C. Cheung, X.-X. Liu, W.-Q. Wang, and J.-Y. Wu, “Ultrasonic disruption of fungal mycelia for efficient recovery of polysaccharide-protein complexes from viscous fermentation broth of a medicinal fungus,” Ultrasonics Sonochemistry, vol. 22, pp. 243–248, 2014. View at Publisher · View at Google Scholar · View at Scopus
  3. S. Chen, K.-C. Siu, W.-Q. Wang, X.-X. Liu, and J.-Y. Wu, “Structure and antioxidant activity of a novel poly-N-Acetylhexosamine produced by a medicinal fungus,” Carbohydrate Polymers, vol. 94, no. 1, pp. 332–338, 2013. View at Publisher · View at Google Scholar · View at Scopus
  4. B. Yang, Y. Jiang, R. Wang, M. Zhao, and J. Sun, “Ultra-high pressure treatment effects on polysaccharides and lignins of longan fruit pericarp,” Food Chemistry, vol. 112, no. 2, pp. 428–431, 2009. View at Publisher · View at Google Scholar · View at Scopus
  5. Y. Pan, K. Wang, S. Huang et al., “Antioxidant activity of microwave-assisted extract of longan (Dimocarpus Longan Lour.) peel,” Food Chemistry, vol. 106, no. 3, pp. 1264–1270, 2008. View at Publisher · View at Google Scholar · View at Scopus
  6. G. Jiang, L. Wen, F. Chen et al., “Structural characteristics and antioxidant activities of polysaccharides from longan seed,” Carbohydrate Polymers, vol. 92, no. 1, pp. 758–764, 2013. View at Publisher · View at Google Scholar · View at Scopus
  7. B. Yang, M. Zhao, K. N. Prasad, G. Jiang, and Y. Jiang, “Effect of methylation on the structure and radical scavenging activity of polysaccharides from longan (Dimocarpus longan Lour.) fruit pericarp,” Food Chemistry, vol. 118, no. 2, pp. 364–368, 2010. View at Publisher · View at Google Scholar · View at Scopus
  8. Y. Yi, S.-T. Liao, M.-W. Zhang et al., “Immunomodulatory activity of polysaccharide-protein complex of longan (dimocarpus longan lour.) pulp,” Molecules, vol. 16, no. 12, pp. 10324–10336, 2011. View at Publisher · View at Google Scholar · View at Scopus
  9. B. Yang, Y. Jiang, M. Zhao et al., “Structural characterisation of polysaccharides purified from longan (Dimocarpus longan Lour.) fruit pericarp,” Food Chemistry, vol. 115, no. 2, pp. 609–614, 2009. View at Publisher · View at Google Scholar · View at Scopus
  10. K. Zhong, Q. Wang, Y. He, and X. He, “Evaluation of radicals scavenging, immunity-modulatory and antitumor activities of longan polysaccharides with ultrasonic extraction on in S180 tumor mice models,” International Journal of Biological Macromolecules, vol. 47, no. 3, pp. 356–360, 2010. View at Publisher · View at Google Scholar · View at Scopus
  11. B. Yang, M. Zhao, and Y. Jiang, “Anti-glycated activity of polysaccharides of longan (Dimocarpus longan Lour.) fruit pericarp treated by ultrasonic wave,” Food Chemistry, vol. 114, no. 2, pp. 629–633, 2009. View at Publisher · View at Google Scholar · View at Scopus
  12. H. Wang, X. Zhang, Y. Li et al., “Antitumor activity of a polysaccharide from longan seed on lung cancer cell line A549 in vitro and in vivo,” Tumor Biology, vol. 35, no. 7, pp. 7259–7266, 2014. View at Publisher · View at Google Scholar · View at Scopus
  13. Y. Tao and D. Feng, “Dilute solution and rheological properties of hyperbranched polysaccharide from Pleurotus tuber-regium sclerotia,” Food Hydrocolloids, vol. 28, no. 1, pp. 151–158, 2012. View at Publisher · View at Google Scholar · View at Scopus
  14. M. T. Nickerson and A. T. Paulson, “Rheological properties of gellan, κ-carrageenan and alginate polysaccharides: effect of potassium and calcium ions on macrostructure assemblages,” Carbohydrate Polymers, vol. 58, no. 1, pp. 15–24, 2004. View at Publisher · View at Google Scholar · View at Scopus
  15. M. T. Nickerson, A. T. Paulson, and F. R. Hallett, “Pre-gel solution properties of gellan polysaccharides: effect of potassium and calcium ions on chain associations,” Food Research International, vol. 41, no. 5, pp. 462–471, 2008. View at Publisher · View at Google Scholar · View at Scopus
  16. M. T. Nickerson, A. T. Paulson, and R. A. Speers, “Rheological properties of gellan solutions: effect of calcium ions and temperature on pre-gel formation,” Food Hydrocolloids, vol. 17, no. 5, pp. 577–583, 2003. View at Publisher · View at Google Scholar · View at Scopus
  17. C. Karakasyan, S. Lack, F. Brunel, P. Maingault, and D. Hourdet, “Synthesis and rheological properties of responsive thickeners based on polysaccharide architectures,” Biomacromolecules, vol. 9, no. 9, pp. 2419–2429, 2008. View at Publisher · View at Google Scholar · View at Scopus
  18. F. Iagher, F. Reicher, and J. L. M. S. Ganter, “Structural and rheological properties of polysaccharides from mango (Mangifera indica L.) pulp,” International Journal of Biological Macromolecules, vol. 31, no. 1–3, pp. 9–17, 2002. View at Publisher · View at Google Scholar · View at Scopus
  19. Q. Guo, S. W. Cui, Q. Wang, H. D. Goff, and A. Smith, “Microstructure and rheological properties of psyllium polysaccharide gel,” Food Hydrocolloids, vol. 23, no. 6, pp. 1542–1547, 2009. View at Publisher · View at Google Scholar · View at Scopus
  20. Y. Wu, S. W. Cui, J. Wu, L. Ai, Q. Wang, and J. Tang, “Structure characteristics and rheological properties of acidic polysaccharide from boat-fruited sterculia seeds,” Carbohydrate Polymers, vol. 88, no. 3, pp. 926–930, 2012. View at Publisher · View at Google Scholar · View at Scopus
  21. Y. Yi, S. T. Liao, M. W. Zhang et al., “Physicochemical characteristics and immunomodulatory activities of three polysaccharide-protein complexes of longan pulp,” Molecules, vol. 16, no. 7, pp. 6148–6164, 2011. View at Publisher · View at Google Scholar · View at Scopus
  22. Y. Yi, M.-W. Zhang, S.-T. Liao et al., “Structural features and immunomodulatory activities of polysaccharides of longan pulp,” Carbohydrate Polymers, vol. 87, no. 1, pp. 636–643, 2012. View at Publisher · View at Google Scholar · View at Scopus
  23. E. R. Morris and L. J. Taylor, “Oral perception of fluid viscosity,” Progress in Food and Nutrition Science, vol. 6, pp. 285–296, 1982. View at Google Scholar
  24. E. R. Morris, K. Nishinari, and M. Rinaudo, “Gelation of gellan—a review,” Food Hydrocolloids, vol. 28, no. 2, pp. 373–411, 2012. View at Publisher · View at Google Scholar · View at Scopus