Fractionation, Characterization, and Study of the Emulsifying Properties of Corn Fiber Gum
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- 作者：Madhav P. Yadav ; Nicholas Parris ; David B. Johnston ; Kevin B. Hicks
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2008
- 出版时间：June 11, 2008
- 年：2008
- 卷：56
- 期：11
- 页码：4181 - 4187
- 全文大小：870K
- 年卷期：v.56,no.11(June 11, 2008)
- ISSN：1520-5118
文摘
Corn fiber gum (CFG) has been fractionated by hydrophobic interaction chromatography on Amberlite XAD-1180 resin using ionic, acidic, basic, and hydrophobic solvents of different polarities. Characterization, including determination of total carbohydrate, acidic sugar, and protein content, has been done for each fraction together with measurements of molar mass, polydispersity, radius of gyration, Mark–Houwink exponent, and intrinsic viscosity using multiangle laser light scattering and online viscosity measurements. Emulsification properties of all fractions in an oil-in-water emulsion system with 20:1 oil to gum ratio were studied by measuring turbidity over 14 days. The results indicate that CFG consists of different components differing in their molecular weights and carbohydrate and protein contents. The main fraction eluted with NaCl, although low in protein content, has the highest average molecular weight and was determined to be a better emulsifier than the other fractions. The unfractionated CFG, which contains different molecular species, is the best emulsifier.