阿拉伯树胶
阿拉伯树胶
乳状液
化学
傅里叶变换红外光谱
结晶度
阿拉伯树胶
流变学
食品科学
多糖
黄檀
核化学
色谱法
化学工程
材料科学
植物
有机化学
生物
复合材料
工程类
结晶学
作者
Yan Shi,Li Cui,Lu Zhang,Tao Huang,Da Ma,Zongcai Tu,Hui Wang,Huan Xie,Nanhai Zhang,Bai-ling Ouyang
标识
DOI:10.1016/j.foodhyd.2016.10.043
摘要
This study aimed to investigate the structure characterization and emulsifying properties of esterified Acacia seyal gum (gum arabic) with various octenyl succinate anhydride (OSA) contents (0, 1%, 2%, and 3% based on the weight of Acacia seyal gum) at different OSA incorporates (%OS, 0, 0.64, 1.09, 1.80). Fourier transform infrared spectroscopy and 1H NMR spectroscopy revealed that OSA groups were introduced into the Acacia seyal gum (AS) molecular structure and possibly substituted the rhamnopyranosyl of AS. Static light scattering analysis showed that the molecular weight of OSA-modified AS (OS-AS) significantly increased. Meanwhile, the crystallinity of AS and OS-AS demonstrated no significant difference. In addition, rheological results revealed that the apparent viscosity of OS-AS was higher than that of AS and increased with increasing %OS. The emulsion activity of OS-AS increased nearly twice those of the original AS and its emulsion stability were also significantly improved. Results indicate that the OS-AS have potential applications for microencapsulation and emulsions that require long-term stability.
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