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http://dx.doi.org/10.9721/KJFST.2015.47.2.217

Emulsifying Properties of Octenyl Succinic Anhydride Modified β-Glucan from Barley  

Gil, Na-Young (Department of Food Science and Technology, Chungnam National University)
Kim, San-Seong (Department of Food Science and Technology, Chungnam National University)
Park, Eun-Jeong (Department of Food Science and Technology, Chungnam National University)
Lee, Eui-Seok (Department of Food Science and Technology, Chungnam National University)
Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University)
Hong, Soon-Taek (Department of Food Science and Technology, Chungnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.47, no.2, 2015 , pp. 217-223 More about this Journal
Abstract
We investigated the emulsifying properties of barley octenyl succinic anhydride (OSA)-${\beta}$-glucan, such as changes in the fat globule size and zeta-potential as influenced by pH or the addition of NaCl. Additional experiments to fabricate a suitable co-surfactant system were also performed. We found that the fat globule size in OSA-${\beta}$-glucan emulsions increased upon lowering the pH (i.e., under acidic conditions) or increasing the NaCl concentration. These results were confirmed through microscopic observation. Co-surfactant hydrophilic Tween 20 was found to be suitable for the OSA-${\beta}$-glucan emulsion, which facilitated the formation of smaller fat globules and enhanced the creaming stability when it was added in >0.2 wt% concentration. From the results of the surface load of OSA-${\beta}$-glucan in emulsions, Tween 20 addition enhanced the stability probably by the co-adsorption of the two surfactants at the droplet surface.
Keywords
octenyl succinic anhydride ${\beta}$-glucan; zeta-potential; co-surfactant; emulsifying property;
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Times Cited By KSCI : 4  (Citation Analysis)
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