Preparation and emulsifying properties of trace elements fortified gum arabic

Hu, Bing, Han, Lingyu, Kong, Huiling, Nishiari, Katsuyoshi, Phillips, Glyn O, Yang, Jixin and Fang, Y (2018) Preparation and emulsifying properties of trace elements fortified gum arabic. Food Hydrocolloids, 88. pp. 43-49. ISSN 0268-005X

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Abstract

Gum arabic was enriched with trace elements (Zn2+, Fe3+, Fe2+) by ion exchange against ZnCl2, FeCl3 and FeCl2. Trace elements content, molecular parameters and emulsifying properties of the gum arabic rich in trace elements (GARTE) were characterized by flame atomic absorption spectrometry (FAAS), gel permeation chromatography-multi angle laser light scattering (GPC-MALLS), interfacial rheometer, laser particle analyzer and zeta potentiometry. With trace elements, molecular weight and arabinogalactan protein (AGP) content of gum arabic have increased probably due to the high surface energy leading to the aggregation of protein. GARTE has good emulsion stability performance with increasing molecular weight and AGP content compared to the control gum arabic. GARTE can be applied as a natural functional ingredient for trace element fortification, where the ferric ions and zinc ions are chelated by the self-assembled polymer host.

Item Type: Article
Divisions: Applied Science, Computing and Engineering
Depositing User: Hayley Dennis
Date Deposited: 10 Oct 2018 09:21
Last Modified: 21 Sep 2019 03:40
URI: http://glyndwr.repository.guildhe.ac.uk/id/eprint/17346

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