Emulsifying properties of succinylated arabinoxylan-protein gum produced from corn ethanol residuals
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.
- Research Organization:
- Univ. of Wisconsin, Madison, WI (United States)
- Sponsoring Organization:
- USDOE Office of Science (SC), Biological and Environmental Research (BER); Dept. of Agriculture (USDA); Wisconsin Energy Inst. (WEI) (United States)
- Grant/Contract Number:
- FC02-07ER64494; 2013-38202-20400
- OSTI ID:
- 1392692
- Alternate ID(s):
- OSTI ID: 1438252
- Journal Information:
- Food Hydrocolloids, Journal Name: Food Hydrocolloids Vol. 52 Journal Issue: C; ISSN 0268-005X
- Publisher:
- ElsevierCopyright Statement
- Country of Publication:
- United Kingdom
- Language:
- English
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