Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties
Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties
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DOI：
10.1016/j.foodhyd.2007.09.004
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发表时间：
2008-10-01
影响因子：
10.7
通讯作者：
Phillips, Glyn O.
中科院分区：
文献类型：
--
作者：
Nakauma, Makoto;Funami, Takahiro;Phillips, Glyn O.
本文比较了甜菜果胶（SBP）、大豆可溶性多糖（SSPS）和阿拉伯胶（GA）在水包油（O/W）乳状液中的乳化特性。每种水胶体的乳化性能进行了评价的乳液液滴的大小分布，在油-水界面的吸附行为，和zeta电位。标准乳液含有15 w/ w%中链甘油三酯作为油源，并在50 MPa下通过两次高压均化器进行处理。对于SBP、SSPS和GA，当每种水胶体的浓度分别等于或高于1.5%、4.0%和10.0%时，乳液（pH 3.0）的表面体积平均直径d（3，2）平衡在< 1.0 pin，其中乳液在10 s（-1）下的表观剪切粘度几乎相等（30-35 mPa s）。在这些临界浓度下，每种水胶体的界面浓度的顺序为：SBP < SSPS < GA。因此，SBP需要最小的量来覆盖油滴的表面并激活界面。乳液的ζ电位顺序为：GA < SSPS < SBP，表明静电SBP在稳定乳液方面是最有效的。然而，这与储存时d3，2的变化不相容，表明空间因素对乳液稳定性具有更重要的影响。还比较了pH和盐对每种水胶体的乳化性质的影响。(C)2007爱思唯尔有限公司保留所有权利。
The present study compares the emulsifying properties of sugar beet pectin (SBP), soybean soluble polysaccharide (SSPS), and gum arabic (GA) in oil-in-water (O/W) emulsions. Emulsifying properties of each hydrocolloid were evaluated in terms of the emulsion droplet-size distribution, adsorption behavior at the oil-water interface, and the zeta potential. The standard emulsion contained 15 w/ w% medium-chain triglyceride as the oil source and was processed with two passes through a high-pressure homogenizer at 50 MPa. The surface-volume mean diameter d(3,2) of the emulsions (pH 3.0) was equilibrated at < 1.0 pin when the concentration of each hydrocolloid was equal to or higher than 1.5%, 4.0%, and 10.0% for SBP, SSPS, and GA, respectively, where the apparent shear viscosities of the emulsions at 10 s(-1) were almost equivalent (30-35 mPa s). At these critical concentrations, the interfacial concentration of each hydrocolloid was in the order: SBP < SSPS < GA. Thus, SBP required the smallest amount to cover the surface of the oil droplets and to activate the interface. The zeta potential of the emulsions was in the order: GA < SSPS < SBP, indicating that electrostatically SBP was the most effective in stabilizing the emulsions. This was not compatible with the change in the d3,2 upon storage, however, indicating that steric factors have a more important effect on the emulsion stability. The effect of pH and salts on the emulsifying properties of each hydrocolloid was also compared. (C) 2007 Elsevier Ltd. All rights reserved.