School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
Carbohydr Polym. 2021 Jun 1;261:117880. doi: 10.1016/j.carbpol.2021.117880. Epub 2021 Mar 3.
Although recognized as a "gold standard" emulsifier in food industry, gum arabic (GA) is characterized by high dosage consumption and inconsistent emulsification performance. This work aimed to solve the above shortcomings by crosslinking GA with genipin. The resulting genipin-crosslinked GA (G-GA) had larger molecular weight (1596 kg/mol) and mean radius of gyration (64.9 nm) than the control GA (denoted as C-GA; 529 kg/mol and 19.2 nm), featuring a more compact conformation. More importantly, the proportion of the arabinogalactan protein (AGP) component of G-GA increased, endowing G-GA with enhanced emulsifying stability. The dosage required for emulsification were less for G-GA (7.5 %) than C-GA (15 %) in 20 % oil emulsion. The G-GA-stabilized emulsions sterilized (110 °C for 30 min) or treated at 60 °C for 10 d were more stable. Overall, this study demonstrates that genipin crosslinking is a suitable strategy providing GA with enhanced emulsification properties while saving the emulsifier dosage.
虽然被认为是食品工业中的“金标准”乳化剂，但阿拉伯胶（GA）的特点是用量大，乳化性能不一致。本工作旨在通过与京尼平交联来解决上述缺点。所得京尼平交联的 GA（G-GA）的分子量（1596kg/mol）和均方回转半径（64.9nm）大于对照 GA（表示为 C-GA；529kg/mol 和 19.2nm），构象更紧凑。更重要的是，G-GA 中阿拉伯半乳聚糖蛋白（AGP）成分的比例增加，赋予 G-GA 增强的乳化稳定性。在 20%油乳液中，G-GA（7.5%）的乳化所需剂量小于 C-GA（15%）。经（110°C，30min）灭菌或在 60°C 下处理 10d 的 G-GA 稳定的乳液更稳定。总的来说，这项研究表明，京尼平交联是一种合适的策略，可提供增强的乳化性能，同时节省乳化剂用量。
