Emulsifying properties of succinylated arabinoxylan-protein gum produced from corn ethanol residuals

11Citations
Citations of this article
22Readers
Mendeley users who have this article in their library.

Abstract

This study investigated the possibilities of making valuable products from corn ethanol byproducts and providing the beverage industries more variety of high quality emulsifiers other than gum arabic. An arabinoxylan-protein gum (APG) was extracted from distillers' grains (DG), a low-value corn ethanol byproduct, and modified through acylation with succinic anhydride. The effects of pH and degree of substitution (DS) on the emulsifying properties of succinylated APG, referred to as SAPG, were investigated. Emulsion particle size and stability of APG and gum arabic were comparable at pH 3.5-6.5. Succinylation could enhance the emulsifying properties of APG. Compared to gum arabic, at pH < 5, SAPG emulsions had larger particle size but comparable stability, whereas at pH > 5, SAPG had much smaller particle size and better stability than gum arabic. The results suggested that SAPG, compared to gum arabic, could be a comparable emulsifier at low pH values and a better emulsifier at neutral pH values.

Cite

CITATION STYLE

APA

Xiang, Z., & Runge, T. (2016). Emulsifying properties of succinylated arabinoxylan-protein gum produced from corn ethanol residuals. Food Hydrocolloids, 52, 423–430. https://doi.org/10.1016/j.foodhyd.2015.07.018

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free