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Molecular Characteristics of Corn Fiber Gum and Their Influence on CFG Emulsifying Properties
Author(s) -
Yadav Madhav P.,
Fishman Marshall L.,
Chau Hoa K.,
Johnston David B.,
Hicks Kevin B.
Publication year - 2007
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-84-2-0175
Subject(s) - chemistry , dispersity , emulsion , molar mass , viscosity , fiber , arabinoxylan , chromatography , turbidity , extraction (chemistry) , polysaccharide , polymer chemistry , organic chemistry , polymer , materials science , composite material , oceanography , geology
The molecular characteristics of two purified arabinoxylan fractions derived from corn kernels, corn fiber gum‐1 and ‐2 (CFG‐1 and ‐2), have been studied and correlated with emulsifying properties. CFG‐1 and ‐2 fractions were isolated from different corn fiber sources by 1) a sequential alkaline extraction and H 2 O 2 bleaching to produce CFG‐1; and 2) additional H 2 O 2 treatment of the alkali‐extracted residue at pH 11.5, yielding CFG‐2. Multiangle laser light‐scattering and online viscosity were used to measure the molar mass, polydispersity, structure compactness, and intrinsic viscosity of the generated CFG fractions. Emulsification properties in an oil‐in‐water emulsion system with 10:1 oil‐to‐gum ratio was investigated by measuring turbidity of an aliquot from the bottom of the diluted emulsion over 10 days. The isolated CFG‐2 from each fiber source was higher in weight‐average molar mass ( M w ) polydispersity) ( M w / M n ) and structure compactness, and also lower in solution weight‐average intrinsic viscosity (η w ) than the corresponding CFG‐1. Average M w and η w values were 244–491 kDa and 1.35–1.84 dL/g, respectively. The emulsion stabilizing capacity of CFG‐2 from each fiber source was superior to the corresponding CFG‐1.