Details

Autor(en) / Beteiligte

• Wei, Yue
• Xie, Yanping
• Cai, Zhixiang
• Guo, Yalong
• Zhang, Hongbin

Titel

Interfacial rheology, emulsifying property and emulsion stability of glyceryl monooleate-modified corn fiber gum

Ist Teil von

• Food chemistry, 2021-05, Vol.343, p.128416-128416, Article 128416

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2021

Quelle

Access via ScienceDirect (Elsevier)

Beschreibungen/Notizen

• [Display omitted] •Glyceryl monooleate-modified corn fiber gum emulsifiers were developed.•Oil/water interfacial properties were evaluated as a function of DS.•Emulsifiers with high DS provide the high capacity to produce stable emulsions.•Viscoelasticity of interfacial layers is directly related to emulsion stability. The present work aims to develop novel glyceryl monooleate (GMO)–modified corn fiber gum (CFG) emulsifiers (GMO–CFG) and investigate the role of the interfacial properties on emulsion stability. GMO–CFG with different degrees of substitution (DS) were prepared, and their interfacial rheology and emulsification were appraised for potential applications in stabilizing oil/water emulsions. Various oil/water interfacial properties (i.e., adsorption kinetics, viscoelasticity, and adsorbed amount) were determined as a function of DS by using interfacial shear rheology and quartz crystal microbalance with dissipation monitoring techniques. Hydrophobically modified CFG provides an increased capacity to produce fine droplets and stable emulsions. Esterification and its degree exert non-negligible effects on the critical micelle concentration, interfacial tension, interfacial adsorbed amount, and viscoelasticity of the interfacial layer. The rheological properties of the interfacial layers play an important role in macroscopic emulsion stability.