Quantitative analysis of hydrocolloids in food systems by methanolysis coupled to reverse HPLC. Part 2. Pectins, alginates and xanthan

• Published in: Food hydrocolloids Vol. 14; no. 1; pp. 19 - 28
• Main Authors: Quemener, B, Marot, C, Mouillet, L, Da Riz, V, Diris, J
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2000; Elsevier
• Subjects: Biological and medical sciences; Food additives; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Life Sciences; Methanolysis; Quantitative analysis of hydrocolloids; Reverse high-performance liquid chromatography; Reverse high-performance liquid chromatography; Quantitative analysis of hydrocolloids; Methanolysis; Textural agent; Xanthan gum; Pectin; Foodstuff; Food additive; Alginates; Reversed phase chromatography; Gelling agent; Analysis method; Food technology; Biopolymer; Hydrocolloid; Polysaccharide; Quantitative analysis; METHODOLOGIE
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/S0268-005X(99)00041-7

A procedure for quantitative determination of pectins, alginates and xanthan, in complex food systems, is presented. It involves three main steps: (i) homogenization and freeze-drying of food sample; (ii) direct methanolysis of dried sample; (iii) reverse HPLC analysis of specific constituent sugars released from hydrocolloids. The proposed method allows the determination of hydrocolloids in the presence of the other ones, namely in the presence of gelling carrageenans. Recoveries were generally higher than 80% with a detection sensitivity of about 0.03%. Hydrocolloids may be directly determined in complex food products such as yoghurt, gelling milk or pâté without need for prior delipidation, deproteinization or hydrocolloid extraction.