Aphibanthammakit Chutima, Barbar Reine, Nigen Michaël, Sanchez Christian, Chalier Pascale
IATE, Univ Montpellier, CIRAD, INRAE, Agro Institute, Montpellier, France.
Food Chem X. 2020 Apr 28;6:100090. doi: 10.1016/j.fochx.2020.100090. eCollection 2020 Jun 30.
The impact of high molar mass protein-rich arabinogalactan-proteins (AGPs) on emulsifying properties of Acacia gums were studied using reconstituted gums obtained with two distinct fractions: one containing these specific high molar mass AGPs and the other protein-poor low molar mass AGPs. To produce and stabilize limonene emulsions, the experimental design emphasized not only the role of high molar mass protein-rich AGPs, but also the importance of high total concentration. At low protein contents, reconstituted gums required a slightly higher content in high molar mass protein-rich AGPs than original A. gum, that confirmed the role of low molar mass protein-rich AGPs in the adsorption at interfaces. The comparison of the creaming index between original and reconstituted gums as well as the monitoring of instability phenomena by turbiscan up to 30 days clearly demonstrated the prevalent impact of the bulk apparent viscosity in the long-term stability of emulsions.
使用由两种不同级分获得的重组树胶，研究了高摩尔质量富含蛋白质的阿拉伯半乳聚糖蛋白（AGP）对阿拉伯胶乳化特性的影响：一种含有这些特定的高摩尔质量AGP，另一种是低摩尔质量且蛋白质含量低的AGP。为了制备和稳定柠檬烯乳液，实验设计不仅强调了高摩尔质量富含蛋白质的AGP的作用，还强调了高总浓度的重要性。在低蛋白质含量下，重组树胶所需的高摩尔质量富含蛋白质的AGP含量比原始阿拉伯胶略高，这证实了低摩尔质量富含蛋白质的AGP在界面吸附中的作用。原始树胶和重组树胶之间的乳析指数比较以及通过Turbiscan对长达30天的不稳定现象的监测清楚地表明了表观体积粘度对乳液长期稳定性的普遍影响。
