Phase separation induced molecular fractionation of gum arabic—Sugar beet pectin systems |
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Authors: | Peng Mao Meng Zhao Fan Zhang Yapeng Fang Glyn O Phillips Katsuyoshi Nishinari Fatang Jiang |
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Institution: | 1. Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of Technology, Wuhan 430068, China;2. Glyn O. Phillips Hydrocolloid Research Centre, Glyndwr University, Plas Coch, Mold Road, Wrexham LL11 2AW, UK |
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Abstract: | This paper investigates the phase separation and phase separation-induced fractionation of gum arabic (GA)/sugar beet pectin (SBP) mixed solutions. A phase diagram, including cloud and binodal curves, was established by visual observation and phase composition analysis. The deviation of the binodal curve from the cloud curve was a result of phase separation-induced fractionation of polydisperse GA and SBP molecules. Fractionation of GA increased the content of arabinogalactan-protein complex (AGP) from ca. 13% to 27%. The fractionated GA (FGA) showed improved emulsifying functionality, whereas the fractionated SBP (FSBP) had a reduced emulsifying functionality. The changes in emulsifying efficiency can be explained by interfacial adsorption behaviors at the oil–water interface as indicated by interfacial tension measurements. |
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Keywords: | Phase separation Molecular fractionation Gum arabic Sugar beet pectin Emulsification Interfacial properties |
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