Synthesis, physicochemical and emulsifying properties of OSA-modified tamarind seed polysaccharides with different degrees of substitution
文献类型： 外文期刊
作者： Kou, Yuxing 1 ; Guo, Rui 1 ; Li, Xujiao 1 ; Sun, Xianbao 1 ; Song, Hong 1 ; Song, Lihua 1 ; Guo, Yalong 3 ; Song, Zibo 4 ; Yuan, Chunmei 4 ; Wu, Yan 1 ;
作者机构： 1.Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Engn, Shanghai 200240, Peoples R China
2.Shanghai Acad Agr Sci, Minist Agr & Rural Affairs, Inst Agrofood Stand & Testing Technol, Lab Qual & Safety Risk Assessment Agroprod Shangha, Shanghai 201403, Peoples R China
3.Shanghai Jiao Tong Univ, Frontiers Sci Ctr Transformat Mol, Shanghai Key Lab Elect Insulat & Thermal Aging, Adv Rheol Inst,Dept Polymer Sci & Engn,Sch Chem &, Shanghai 200240, Peoples R China
4.Yunnan Maoduoli Grp Food Co Ltd, Yuxi 653100, Peoples R China
关键词： Tamarind seed polysaccharide; Octenyl succinic anhydride; Physicochemical properties; Emulsifying properties
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）
ISSN： 0141-8130
年卷期： 2023 年 253 卷
页码：
收录情况： SCI
摘要： Octenyl succinic anhydride modified tamarind seed polysaccharides (OTSPs) with various degrees of substitution were first synthesized and characterized in this work. The structural, solid-state, solution and emulsifying properties of the OTSPs and the effect of the degree of substitution (DS) were investigated. The structural characterization confirmed the successful grafting of the OSA moiety into TSP and the chain extension of the OTSPs. The hydrophobicity of the modified polysaccharide molecules increased, the absolute value of the zeta potential increased, and the thermal stability decreased, which were positively or negatively correlated with the changes in DS. In contrast, the hydrolysis of polysaccharides in alkaline aqueous solution led to a decrease in molar mass and the rigidity of the molecules, which were not significantly related to DS. Particle size analysis showed that OTSPs tended to aggregate into relatively small agglomerates, which was confirmed by the results of morphological analysis. Most importantly, the instability indices of emulsions stabilized by TSP, arabic gum and OSA-starch were 0.521, 0.715, and 0.804, respectively, while for OTSPs this parameter was between 0.04 and 0.19 under the same conditions, indicating better physical stability of the OTSP-stabilized emulsions, especially for OTSP-30. Overall, OTSP has great potential as an emulsifier for oil-in-water emulsions, especially for emulsification and stabilization in food processing.
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