Effects of high hydrostatic pressure and chemical reduction on the emulsification properties of gum arabic

•The emulsification properties of commercial KLTA and GCA gums were studied.•High pressure treatment & reduction changed the emulsification properties of both gums.•Results suggested different emulsification mechanisms for each gum.•Different GP components and “aggregated” material may play a si...

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Bibliographic Details
Published in:Food chemistry 2015-04, Vol.173, p.569-576
Main Authors: Ma, Fanyi, Bell, Alan E., Davis, Fred J., Chai, Yunxi
Format: Article
Language:English
Subjects:
Acacia - chemistry
Arabinogalactan protein (AGP)
Disulfides - chemistry
Emulsification properties
Emulsifying Agents - chemistry
Gum arabic
Gum Arabic - chemistry
High pressure treatment
Hydrostatic Pressure
Molecular Weight
Mucoproteins - chemistry
Plant Proteins - chemistry
Reduction of carbohydrate side chain
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Summary:•The emulsification properties of commercial KLTA and GCA gums were studied.•High pressure treatment & reduction changed the emulsification properties of both gums.•Results suggested different emulsification mechanisms for each gum.•Different GP components and “aggregated” material may play a significant role. Gum arabic is widely used in the food industry as an additive, both as a thickener and an emulsifier. This study has compared the emulsification properties of two types of gums, KLTA (Acacia senegal) and GCA (Acacia seyal), both in their native/untreated forms and after exposure to high pressure (800MPa). Further studies were undertaken to chemically modify the disulphide linkages present and to investigate the effects of their reduction on the diffusion of the carbohydrate materials. The emulsification properties of the gum samples were examined by determining the droplet size distribution in a “model” oil-in-water system. Results showed that high pressure treatment and chemical reduction of gums changed the emulsification properties of both gums. The high molecular weight component in arabinogalactan-proteins (AGP/GP), and more “branched” carbohydrates present in gum arabic, may be responsible for the emulsification properties of GCA gum, indicating that the emulsification mechanisms for KLTA and GCA were different.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2014.10.046