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Esterification of sugar beet pectin using octenyl succinic anhydride and its effect as an emulsion stabilizer

Author:
Chen, Hai-Ming, Fu, Xiong, Luo, Zhi-Gang
Source:
Food hydrocolloids 2015 v.49 pp. 53-60
ISSN:
0268-005X
Subject:
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
Abstract:
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.
Agid:
5418040