Abstract
The chia (Salvia hispanica) generates an abundant and viscous mucilage, this is purified with periods of heating-cooling and finally precipitated with ethanol, obtaining chia gum, CG. In this work the intrinsic viscosity is determined by different methods being Huggins taken as standard. The different methods are compared and evaluated with their respective percentage relative errors. By means of intrinsic viscosity is determined the molecular weight with value of 3846000g/mol. This polysaccharide acquires rod-like conformation with an a value, Mark-Houwink parameter, of 0.803 according to Int. J. Biological Macromol. 81 (2015) 991-999. This macromolecule is very promising and has potential in several industrial applications such as film forming, gel, thickener, and coemulsifier.
Highlights
Chia (Salvia hispanica) is an herbaceous plant of the family Lamiaceae, is of Mesoamerican origin; it is one of the plant species with the highest concentration of omega 3
The extraction of chia mucilage is a procedure carried out in this work and with it diluted solutions of this gum were prepared and the intrinsic viscosity was determined by different methods
The intrinsic viscosity data calculated in this work differ from those reported by Timalsena et al [7] mainly due to differences in the way of extracting and purifying chia gum; our intrinsic viscosity is double that reported by these authors
Summary
Chia (Salvia hispanica) is an herbaceous plant of the family Lamiaceae, is of Mesoamerican origin; it is one of the plant species with the highest concentration of omega 3 (alpha-linolenic fatty acid). Segura-Campos et al [11], extracted Chia Gum from its dietary fiber fractions for use as an additive to control viscosity, stability, texture, and consistency in food systems. They reported that gums dispersion exhibited a non-Newtonian fluid behavior, shear thinning or pseudoplastic type. Goh et al [12], obtained hydrated chia seeds using water and isolated by ethanol precipitation They reported that chia gum from freeze-dried consisted of ∼95% nonstarch polysaccharides (35% w/w neutral soluble fraction and 65% w/w negatively charged insoluble fraction).
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