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Esterification of sugar beet pectin using octenyl succinic anhydride and its effect as an emulsion stabilizer
- Chen, Hai-Ming, Fu, Xiong, Luo, Zhi-Gang
- Food hydrocolloids 2015 v.49 pp. 53-60
- Fourier transform infrared spectroscopy, catalysts, creaming, droplet size, emulsifiers, emulsifying properties, emulsions, esterification, hydrocolloids, microscopy, nuclear magnetic resonance spectroscopy, oils, pectins, potassium carbonate, storage quality, succinic acid, sugar beet, triacylglycerols
- Sugar beet pectin (SBP) was esterified using octenyl succinic anhydride (OSA) and potassium carbonate, as a catalyst, at 160 °C. The structure of the product, octenyl succinate sugar beet pectin (OS-SBP), was characterized by Fourier transform infrared (FT-IR), Raman and 1H NMR spectroscopy, which demonstrated that OSA groups had been introduced into the SBP molecules and most OS substitution occurred at the C-3 position. SBP- and OS-SBP-stabilized oil-in-water emulsions prepared at a concentration of 1.0% (w/w) were compared using 20% middle-chain triglyceride (MCT) as the oil phase. The properties of emulsions stabilized by SBP and OS-SBP were evaluated via surface tensiometry, microscopy, determination of the creaming index (CI) and droplet size distribution. The results showed that emulsions stabilized by OS-SBP with a low degree of substitution (DS) possessed a smaller oil droplet size and improved storage stability compared with those of the emulsion generated using SBP. The decalcification could improve the emulsifying properties of OS-SBP. The results suggested that OS-SBP with a DS of 1.8 would be a strong emulsifying agent in acidic environments.