Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes |
| |
| Authors: | Yongjie Zhou Yuqi Mei Tian Luo Wenxue Chen Qiuping Zhong Haiming Chen Weijun Chen |
| |
| Institution: | 1.College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (Y.Z.); (Y.M.); (T.L.); (W.C.); (Q.Z.);2.Huachuang Institute of Areca Research-Hainan, 88 People Road, Haikou 570208, China;3.Chunguang Agro-Product Processing Institute, Wenchang 571333, China |
| |
| Abstract: | The contribution of rheological properties and viscoelasticity of the interfacial adsorbed layer to the emulsification mechanism of enzymatic modified sugar beet pectin (SBP) was studied. The component content of each enzymatic modified pectin was lower than that of untreated SBP. Protein and ferulic acid decreased from 5.52% and 1.08% to 0.54% and 0.13%, respectively, resulting in a decrease in thermal stability, apparent viscosity, and molecular weight (Mw). The dynamic interfacial rheological properties showed that the interfacial pressure and modulus (E) decreased significantly with the decrease of functional groups (especially proteins), which also led to the bimodal distribution of particle size. These results indicated that the superior emulsification property of SBP is mainly determined by proteins, followed by ferulic acid, and the existence of other functional groups also promotes the emulsification property of SBP. |
| |
| Keywords: | sugar beet pectin enzymatic modification interfacial rheology adsorption kinetics emulsifying property |
|
|
