Contact
    Start Publications Interfacial rheology, emulsifying property and emulsion ...
    ←  Publication Finder
    QSense

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

    Year: 2021

    Journal: Food Chem., Volume 343, MAY 1

    Authors: Wei, Yue; Xie, Yanping; Cai, Zhixiang; Guo, Yalong; Zhang, Hongbin

    Organizations: National Key Research and Development Plan [2016YFD0400200]; National Natural Science Foundation of China [21774075, 21274090]; China Postdoctoral Science Foundation [2020T130411]

    Keywords: Polysaccharide emulsifier; Interfacial viscoelasticity; Emulsion stability; Interfacial shear rheology; Quartz crystal microbalance with dissipation monitoring

    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.
    View publication