Emulsifying properties of succinylated arabinoxylan-protein gum produced from corn ethanol residuals. (January 2016)

• Record Type: Journal Article
• Authors: Xiang, Zhouyang; Runge, Troy
• Is Part Of: Food hydrocolloids. Volume 52(2016:Jan.)
• Page Start: 423
• Page End: 430
• Publication Date: 2016-01
• Subjects: Arabinoxylan-protein gum -- Degree of substitution -- Distillers' grains -- Gum arabic -- Oil-in-water emulsions -- Particle size -- Emulsion stability -- Viscosity; APG arabinoxylan-protein gum -- AXU arabinoxylose unit -- CI creaming index -- DG distillers' grains -- DS degree of substitution -- SA succinic anhydride -- SAPG succinylated arabinoxylan-protein gum; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2015.07.018
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: This study investigated the possibilities of making valuable products from corn ethanol byproducts and providing the beverage industries more variety of high quality emulsifiers other than gum arabic. An arabinoxylan-protein gum (APG) was extracted from distillers' grains (DG), a low-value corn ethanol byproduct, and modified through acylation with succinic anhydride. The effects of pH and degree of substitution (DS) on the emulsifying properties of succinylated APG, referred to as SAPG, were investigated. Emulsion particle size and stability of APG and gum arabic were comparable at pH 3.5–6.5. Succinylation could enhance the emulsifying properties of APG. Compared to gum arabic, at pH < 5, SAPG emulsions had larger particle size but comparable stability, whereas at pH > 5, SAPG had much smaller particle size and better stability than gum arabic. The results suggested that SAPG, compared to gum arabic, could be a comparable emulsifier at low pH values and a better emulsifier at neutral pH values. Graphical abstract: Highlights: The arabinoxylan-protein gum (APG) from distillers' grains (DG) was modified. APG was acylated by succinic anhydride with a max degree of substitution of 0.12. Succinylated APG showed much better emulsifying properties than gum arabic at pH > 5. Succinylation eliminated the non-Newtonian fluid behavior of the APG solution.