Studies on Acacia exudate gums:: Part VI.: Interfacial rheology of Acacia senegal and Acacia seyal

被引：66

作者：

Elmanan, Mona ^{[1
]}

Al-Assaf, Saphwan ^{[1
]}

Phillips, Glyn. O. ^{[1
,3
]}

Williams, Peter. A. ^{[2
]}

机构：

[1] NE Wales Inst, Glyn O Phillips Hydrocolloids Res Ctr, Wrexham LL11 AW, Wales

[2] NE Wales Inst, Ctr Water Soluble Polymers, Wrexham LL11 AW, Wales

[3] Philips Hydrocolloid Res Ltd, London W1S 4AQ, England

来源：

FOOD HYDROCOLLOIDS | 2008年 / 22卷 / 04期

关键词：

interfacial rheology; interface; molecular weight; gum arabic; enzyme digestion;

D O I：

10.1016/j.foodhyd.2007.02.008

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

The effect of concentration, ageing and enzyme degradation on the interfacial rheology at the liquid/air (L/A) and liquid/liquid (L/L) interface of aqueous solutions of the gum exudates from Acacia senegal and Acacia seyal have been studied. Both gums had film forming capabilities which increased as a function of time and concentration. The interfacial elasticity of the A. senegal gum samples was greater than that of the A. seyal gums and increased with increasing arabinogalactan protein (AGP) content of the A. seneyal gums and their overall protein content. When the AGP was degraded by proteolytic enzyme the interfacial viscoelasticity was lost for both A. senegal and A. seyal gums. The different interfacial elasticity and viscosity of these two gums at the oil-water interface may reflect their well known differing abilities to maintain long term emulsion stability. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：682 / 689

页数：8

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