Effect of arabinogalactan protein complex content on emulsification performance of gum arabic. (15th November 2019)

• Record Type: Journal Article
• Authors: Han, Lingyu; Hu, Bing; Ma, Ruixiang; Gao, Zhiming; Nishinari, Katsuyoshi; Phillips, Glyn O.; Yang, Jixin; Fang, Yapeng
• Is Part Of: Carbohydrate polymers. Volume 224(2019)
• Publication Date: 2019-11-15
• Subjects: Gum arabic -- Emulsion -- AGP content -- Emulsion stability; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2019.115170
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: Phase separation induces molecular fractionation of GA/hydrocolloids mixtures. Molecular fractionation increased the AGP content GA. Emulsifying functionality of GA improved after phase separation. 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.