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Title: 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.
Authors:
 [1] ;  [1]
  1. Univ. of Wisconsin, Madison, WI (United States). Dept. of Biological Systems Engineering
Publication Date:
Grant/Contract Number:
FC02-07ER64494; 2013-38202-20400
Type:
Published Article
Journal Name:
Food Hydrocolloids
Additional Journal Information:
Journal Volume: 52; Journal ID: ISSN 0268-005X
Publisher:
Elsevier
Research Org:
Univ. of Wisconsin, Madison, WI (United States)
Sponsoring Org:
USDOE Office of Science (SC), Biological and Environmental Research (BER) (SC-23); Dept. of Agriculture (USDA); Wisconsin Energy Inst. (WEI) (United States)
Country of Publication:
United States
Language:
English
Subject:
59 BASIC BIOLOGICAL SCIENCES; arabinoxylan-protein gum; degree of substitution; distillers' grains; gum arabic; oil-in-water emulsions; particle size; emulsion stability; viscosity
OSTI Identifier:
1392692
Alternate Identifier(s):
OSTI ID: 1438252

Xiang, Zhouyang, and Runge, Troy. Emulsifying properties of succinylated arabinoxylan-protein gum produced from corn ethanol residuals. United States: N. p., Web. doi:10.1016/j.foodhyd.2015.07.018.
Xiang, Zhouyang, & Runge, Troy. Emulsifying properties of succinylated arabinoxylan-protein gum produced from corn ethanol residuals. United States. doi:10.1016/j.foodhyd.2015.07.018.
Xiang, Zhouyang, and Runge, Troy. 2015. "Emulsifying properties of succinylated arabinoxylan-protein gum produced from corn ethanol residuals". United States. doi:10.1016/j.foodhyd.2015.07.018.
@article{osti_1392692,
title = {Emulsifying properties of succinylated arabinoxylan-protein gum produced from corn ethanol residuals},
author = {Xiang, Zhouyang and Runge, Troy},
abstractNote = {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.},
doi = {10.1016/j.foodhyd.2015.07.018},
journal = {Food Hydrocolloids},
number = ,
volume = 52,
place = {United States},
year = {2015},
month = {7}
}