Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China; Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, China.
Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, China.
Carbohydr Polym. 2019 Nov 15;224:115170. doi: 10.1016/j.carbpol.2019.115170. Epub 2019 Aug 9.
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.
研究了通过相分离诱导的分子分级对标准（STD）、成熟（EM2 和 EM10）和分级阿拉伯胶样品的乳化性能，以了解阿拉伯半乳聚糖蛋白（AGP）复合物的含量如何影响所得乳液的性质。通过与不同的水胶体（包括透明质酸（HA）、羧甲基纤维素（CMC）和麦芽糊精（MD））混合诱导相分离和伴随的分子分级。AGP 含量从 11%增加到 28%导致形成具有相对较小液滴尺寸和更好稳定性的乳液。进一步将 AGP 含量增加到 41%会导致形成具有较大液滴的乳液。尽管液滴尺寸较大，但这些乳液极其稳定。此外，在存在乙醇的情况下，用具有更高 AGP 含量的 GA 制备的乳液具有更好的稳定性。结果表明，AGP 含量在乳液稳定性和液滴尺寸中起着至关重要的作用。
