Effect of arabinogalactan protein complex content on emulsification performance of gum arabic
Han, Lingyu, Hu, Bing, Ma, Ruixiang, Gao, Zhiming, Nishinari, Katsuyoshi, Phillips, Glyn O, Yang, Jixin and Fang, Yapeng (2019) Effect of arabinogalactan protein complex content on emulsification performance of gum arabic. Carbohydrate Polymers, 224. ISSN 0144-8617
|
Text
GURO_404_2019 --- Carbohydrate Polymers Pre-proof.pdf Download (875kB) | Preview |
Abstract
The emulsification properties of the standard (STD), matured (EM2 and EM10) and fractionated gum arabic samples via phase separation induced molecular fractionation were investigated to find out how the content of arabinogalactan protein (AGP) complex affects the resulting emulsion properties. Phase separation and the accompanying molecular fractionation were induced by mixing with different hydrocolloids including hyaluronan (HA), carboxymethyl cellulose (CMC), and maltodextrin (MD). Increase of AGP content from 11 to 28% resulted in the formation of emulsions with relatively smaller droplet sizes and better stability. Further increase in the AGP content to 41% resulted in the formation of emulsions with larger droplets. In spite of the larger droplets sizes, these emulsions were extremely stable. In addition, the emulsions prepared with GA higher AGP content better stability in the presence of ethanol. The results indicate that AGP content plays a vital role in emulsion stability and droplet size.
| Item Type: | Article |
|---|---|
| Keywords: | Gum arabic Emulsion AGP content Emulsion stability |
| Divisions: | Applied Science, Computing and Engineering |
| Depositing User: | Hayley Dennis |
| Date Deposited: | 06 Nov 2019 11:42 |
| Last Modified: | 06 Nov 2019 11:42 |
| URI: | https://glyndwr.repository.guildhe.ac.uk/id/eprint/17504 |
Actions (login required)
 |
Edit Item |