Genipin crosslinked gum arabic: Synthesis, characterization, and emulsification properties
文献类型： 外文期刊
作者： Lin, Jiawei 1 ; Wang, Zhiming 1 ; Meng, Hecheng 1 ; Guo, Xiaoming 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr & Rural Affairs, Guangzhou 510610, Peoples R China
3.Res Inst Food Nutr & Human Hlth, Guangzhou 510640, Peoples R China
4.Guangzhou Sugarcane Ind Res Inst, Guangdong Prov Bioengn Inst, Guangzhou 510316, Peoples R China
关键词： Gum arabic; Genipin; Crosslinking; Emulsifying stability
期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：7.182； 五年影响因子：6.89 ）
ISSN： 0144-8617
年卷期： 2021 年 261 卷
页码：
收录情况： SCI
摘要： 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.
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