Comparative characterization of sugar beet fibers to sugar beet pectin and octenyl succinic anhydride modified maltodextrin in aqueous solutions using viscometry, conductometry, tensiometry and component analysis.
OSA maltodextrin
polysaccharide
sugar beet fiber
sugar beet pectin
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
15 Jan 2023
15 Jan 2023
Historique:
revised:
15
07
2022
received:
06
04
2022
accepted:
20
07
2022
pubmed:
22
7
2022
medline:
16
11
2022
entrez:
21
7
2022
Statut:
ppublish
Résumé
Knowledge about specific functional characteristics, such as viscosimetric, conductometric, tensiometric and structural properties of polysaccharide aqueous solutions is highly important in the successful and adequate application in food emulsion formulation. For the first time detailed characterization of sugar beet fibers aqueous solutions in comparison to high molecular weight (sugar beet pectin) and low molecular weight [octenyl succinic anhydride (OSA) maltodextrin] hydrocolloids/stabilizers was performed through viscometry, conductometry, tensiometry and component analysis. Sugar beet fibers and its water-soluble fraction were investigated. All sugar beet fiber samples showed substantial surface-active properties but different effect on the viscosity values of aqueous solutions. Sugar beet pectin had higher impact on aqueous solutions viscosity values compared to sugar beet fiber samples. Structural bonding between investigated polysaccharides were evaluated through conductometric measurements. Intermolecular linking and probable embedding of OSA maltodextrin molecules into the sugar beet fiber complex structure was detected in conductometric studies. The increased concentration of sugar beet fibers in the presence of sugar beet pectin led to the accelerated increase in specific conductivity values indicating effects of 'macromolecular crowding', intermolecular and intramolecular conformation changes and charge formation. Detailed characterization of sugar beet fibers provided scientific insight towards fundamental characteristics of sugar beet fiber aqueous solutions. The presented characteristics are particularly applicable in the field of food emulsion stabilization due to the presented surface-active properties of sugar beet fibers as well as specific characteristics of investigated multi-polysaccharide systems. © 2022 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
Knowledge about specific functional characteristics, such as viscosimetric, conductometric, tensiometric and structural properties of polysaccharide aqueous solutions is highly important in the successful and adequate application in food emulsion formulation. For the first time detailed characterization of sugar beet fibers aqueous solutions in comparison to high molecular weight (sugar beet pectin) and low molecular weight [octenyl succinic anhydride (OSA) maltodextrin] hydrocolloids/stabilizers was performed through viscometry, conductometry, tensiometry and component analysis.
RESULTS
RESULTS
Sugar beet fibers and its water-soluble fraction were investigated. All sugar beet fiber samples showed substantial surface-active properties but different effect on the viscosity values of aqueous solutions. Sugar beet pectin had higher impact on aqueous solutions viscosity values compared to sugar beet fiber samples. Structural bonding between investigated polysaccharides were evaluated through conductometric measurements. Intermolecular linking and probable embedding of OSA maltodextrin molecules into the sugar beet fiber complex structure was detected in conductometric studies. The increased concentration of sugar beet fibers in the presence of sugar beet pectin led to the accelerated increase in specific conductivity values indicating effects of 'macromolecular crowding', intermolecular and intramolecular conformation changes and charge formation.
CONCLUSIONS
CONCLUSIONS
Detailed characterization of sugar beet fibers provided scientific insight towards fundamental characteristics of sugar beet fiber aqueous solutions. The presented characteristics are particularly applicable in the field of food emulsion stabilization due to the presented surface-active properties of sugar beet fibers as well as specific characteristics of investigated multi-polysaccharide systems. © 2022 Society of Chemical Industry.
Substances chimiques
Pectins
89NA02M4RX
succinic anhydride
6RF4O17Z8J
Succinic Anhydrides
0
maltodextrin
7CVR7L4A2D
Emulsions
0
Water
059QF0KO0R
Dietary Fiber
0
Sugars
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
255-263Subventions
Organisme : Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
Organisme : Ministry of Education, Science and Technological Development of the Republic of Serbia
Informations de copyright
© 2022 Society of Chemical Industry.
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