Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic). (April 2017)

• Record Type: Journal Article
• Authors: Shi, Yan; Li, Cui; Zhang, Lu; Huang, Tao; Ma, Da; Tu, Zong-cai; Wang, Hui; Xie, Huan; Zhang, Nan-hai; Ouyang, Bai-ling
• Is Part Of: Food hydrocolloids. Volume 65(2017)
• Page Start: 10
• Page End: 16
• Publication Date: 2017-04
• Subjects: Gum arabic -- Acacia seyal gum -- Octenyl succinate anhydride -- Structure characterization -- Emulsifying properties; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2016.10.043
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: This study aimed to investigate the structure characterization and emulsifying properties of esterified Acacia seyal gum (gum arabic) with various octenyl succinate anhydride (OSA) contents (0, 1%, 2%, and 3% based on the weight of Acacia seyal gum) at different OSA incorporates (%OS, 0, 0.64, 1.09, 1.80). Fourier transform infrared spectroscopy and 1 H NMR spectroscopy revealed that OSA groups were introduced into the Acacia seyal gum (AS) molecular structure and possibly substituted the rhamnopyranosyl of AS. Static light scattering analysis showed that the molecular weight of OSA-modified AS (OS-AS) significantly increased. Meanwhile, the crystallinity of AS and OS-AS demonstrated no significant difference. In addition, rheological results revealed that the apparent viscosity of OS-AS was higher than that of AS and increased with increasing %OS. The emulsion activity of OS-AS increased nearly twice those of the original AS and its emulsion stability were also significantly improved. Results indicate that the OS-AS have potential applications for microencapsulation and emulsions that require long-term stability. Graphical abstract: Highlights: OS-AS was prepared in aqueous solutions using OSA. The structure of OS-AS was characterized. The emulsion activity and emulsion stability of OS-AS were significantly improved. OS-AS have potential applications for microencapsulation and emulsions that required long-term stability.