Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic)

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• 作者：Yan Shi^a ; ^{shiyan@ncu.edu.cn} ; Cui Li^a ; Lu Zhang^b ; Tao Huang^a ; Da Ma^a ; Zong-cai Tu^a ; ^b ; ^{tuzc_mail@aliyun.com} ; Hui Wang^a ; Huan Xie^a ; Nan-hai Zhang^a ; Bai-ling Ouyang^a
• 关键词：Gum arabic ; Acacia seyal gum ; Octenyl succinate anhydride ; Structure characterization ; Emulsifying properties
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：65
• 期：Complete
• 页码：10-16
• 全文大小：1348 K
• 卷排序：65

文摘

OS-AS was prepared in aqueous solutions using OSA. The structure of OS-AS was characterized. The emulsion activity and emulsion stability of OS-AS were significantly improved. OS-AS have potential applications for microencapsulation and emulsions that required long-term stability.