Competitive adsorption between sugar beet pectin (SBP) and hydroxypropyl methylcellulose (HPMC) at the oil/water interface

Li, X, Al-Assaf, S, Fang, Y and Phillips, G O (2013) Competitive adsorption between sugar beet pectin (SBP) and hydroxypropyl methylcellulose (HPMC) at the oil/water interface. Carbohydrate Polymers, 91 (2). pp. 573-580. ISSN 0144-8617

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Abstract

The emulsification performance, stability and competitive adsorption of two natural food emulsifiers, sugar beet pectin (SBP) and hydroxypropyl methylcellulose (HPMC) have been investigated. Both can reduce the surface tension and emulsify oil in water. However, due to their different structure and conformation they operate via different mechanisms. Using 15% middle chain triglycerides (MCTs) oil, the amounts of SBP and HPMC adsorbed in emulsions made with these individually and in mixtures were determined. The interfacial concentration (Γ) for SBP stabilized emulsion was ∼1.25 mg/m2 and for HPMC 3.5 mg/m2. The higher adsorption of HPMC was due to multilayer adsorption, whereas SBP adsorbed as a monolayer. Competitive adsorption between SBP and HPMC was also investigated. When the HPMC concentration approached that of adsorbed SBP, the effect of HPMC became dominant and at 1.5 wt.% controlled the behaviour of the mixed emulsions, which were then almost independent of SBP. The minor role of SBP was mainly to decrease the proportion of large droplets in the emulsion. A model to describe the competitive adsorption between SBP and HPMC is proposed

Item Type: Article
Keywords: Sugar beet pectin (SBP), Hydroxypropyl methylcellulose (HPMC), oil-in-water emulsion, surface activity, competitive adsorption, GPC-MALLS
Divisions: Applied Science, Computing and Engineering
Depositing User: Mr Stewart Milne
Date Deposited: 17 Dec 2014 16:02
Last Modified: 19 Dec 2017 15:28
URI: http://glyndwr.repository.guildhe.ac.uk/id/eprint/8249

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