Corn fiber gum: New structure/function relationships for this potential beverage flavor stabilizer
Corn fiber gum: New structure/function relationships for this potential beverage flavor stabilizer
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DOI：
10.1016/j.foodhyd.2008.08.012
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发表时间：
2009-08
影响因子：
10.7
通讯作者：
M. Yadav;D. Johnston;K. Hicks
中科院分区：
文献类型：
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作者：
M. Yadav;D. Johnston;K. Hicks
玉米纤维阿拉伯木聚糖是从玉米籽粒的纤维部分(果皮、顶帽和胚乳细胞壁部分)通过碱性溶液(通常在过氧化氢存在下)分离出来的半纤维素B，通常被称为玉米纤维胶(CFG)。独特的多糖CFG具有较低的溶液粘度，已被认为是水包油乳状液的良好稳定剂，我们已经证实，在某些模型体系中，它的性能可以超过阿拉伯胶这一“金标准”乳化剂。但由于其结构和分子的复杂性，水包油乳状液稳定的确切机理还不是很清楚。目前还不清楚甚至令人费解的是，水溶性、亲水性的阿拉伯木聚糖如何起到乳化剂的作用，因为大多数乳化剂在分子上既有疏水又有亲水的表面和区域。为了了解CFG的结构特性，可能与其乳化特性有关，我们从不同来源的玉米纤维中制备了一些纯化和改性的CFG样品。然后我们研究了它们的详细结构，并测量了它们稳定水包油乳状液的能力。结果表明，“纯”CFG组分通常含有少量的相关脂类和蛋白质，但可能在功能上具有重要意义。了解最佳乳化性能所需的关键结构元素将使未来CFG的商业生产商能够在其产品中提供一致的质量和功能。
Corn fiber arabinoxylan is a hemicellulose B isolated from the fibrous portions (pericarp, tip cap, and endosperm cell wall fractions) of corn kernels by alkaline solution, often in the presence of hydrogen peroxide and is commonly referred to as “Corn fiber gum” (CFG). The unique polysaccharide, CFG, with its low solution viscosity has been proposed as a good stabilizer for oil-in-water emulsions and we have verified that in some model systems, it can out-perform the “gold standard” emulsifier, gum arabic. But the precise mechanism for the stabilization of oil-in-water emulsion is not well understood due to its structural and molecular complexity. It is unclear and even puzzling how a water-soluble, hydrophilic arabinoxylan could function as an emulsifier, since most emulsifiers have hydrophobic as well as hydrophilic surfaces and regions on the molecule. To understand the structural properties of CFG that may be responsible for its emulsifying properties, we have prepared a number of purified and modified CFG samples from different sources of corn fiber. We then studied their detailed structures and measured their ability to stabilize oil-in-water emulsions. The results show that “pure” CFG fractions often contain minor, but perhaps functionally important amounts of associated lipids and proteins. Understanding the critical structural elements required for optimal emulsification properties will allow future commercial producers of CFG to provide consistent quality and functionality in their products.