Comparative viscoelasticity studies: Corn fiber gum versus commercial polysaccharide emulsifiers in bulk and at air/liquid interfaces
Comparative viscoelasticity studies: Corn fiber gum versus commercial polysaccharide emulsifiers in bulk and at air/liquid interfaces
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比较粘弹性研究：玉米纤维胶与商用多糖乳化剂的散装和空气/液体界面
DOI：
10.1016/j.foodhyd.2016.11.002
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发表时间：
2017-03-01
影响因子：
10.7
通讯作者：
Zhang, Hongbin
中科院分区：
文献类型：
--
作者：
Jin, Qiangwei;Cai, Zhixiang;Zhang, Hongbin
比较研究了4种具有代表性的高相对分子质量高支化多糖乳化剂(A)玉米纤维胶、(B)辛烯基琥珀酸酐变性淀粉(OSA-S)、(C)阿拉伯胶(GA)和(D)大豆可溶性多糖(SSPS)在1~15wt%浓度范围内的体相和气液界面流变性。我们发现它们的水溶液的体相和界面流变学性质有很大的不同。在较高浓度下，CFG和OSA-S均表现出牛顿流动行为，而GA和SSPS即使在低浓度(1wt%)时也表现出明显的剪切稀化或触变性。CFG、GA和SSPS的随时间变化的流动行为反映了剪切作用下溶液中微结构的破坏和重建，表明它们的蛋白质部分与其多糖部分强烈结合。而几乎不含蛋白质的S则没有观察到这种现象。界面流变性研究表明，CFG和OSA-S形成的层以粘性为主，形成动力学较快，而GA和SSPS形成的层以弹性为主，形成动力学较慢。CFG和OSA-S的界面粘弹性响应弱于GA和SSPS。相比之下，界面层表现为纯粘性响应，而SSPS表现出最高的弹性响应。四种多糖乳化剂在本体和界面粘弹性上的显著差异反映了不同的细链结构对分子间缔合和界面层构型的不同的影响。(C)2016爱思唯尔有限公司。保留所有权利。
A comparative study of both the bulk and air/liquid interfacial rheological responses was carried out by using four kinds of representative high molecular weight and highly branched polysaccharide emulsifiers, (a) corn fiber gum (CFG), (b) octenyl succinate anhydride-modified starch (OSA-s), (c) gum arabic (GA) and (d) soybean soluble polysaccharides (SSPS), spanning the concentration range of 1-15 wt%. We found that the bulk and interfacial theological properties of their aqueous solutions were significantly different. While both CFG and OSA-s showed Newtonian flow behavior at higher concentrations, both GA and SSPS exhibited obviously shear thinning behavior or thixotropy even at a low concentration of 1 wt%. The time-dependent flow behavior for CFG, GA and SSPS reflected microstructural breakdown and rebuilding in solutions under shear, indicated that their proteinaceous portion was strongly bound to their polysaccharide part. This phenomenon was not observed for the almost protein-free OSA-s. The interfacial rheology responses showed that the layers formed by CFG and OSA-s were viscously predominant with faster formation kinetics while they were elastically predominant for GA and SSPS with slower formation kinetics. Interfacial viscoelastic responses of CFG and OSA-s were weaker than those of GA and SSPS. By comparison, the interfacial layer for OSA-s showed pure viscous responses whereas SSPS showed the highest elastic responses. These significant disparities in bulk and interfacial viscoelasticity of the four polysaccharide emulsifiers reflect the influence of different fine chain structures on the dissimilarity in the intermolecular associations and the architectures of the interfacial layers. (C) 2016 Elsevier Ltd. All rights reserved.