Interaction of gum arabic, maltodextrin and pullulan with lipids in emulsions

Bioscience, Biotechnology and Biochemistry

Volumn 64, Issue 9, 2000, Pages 1827-1835

  Matsumura, Yasuki ^a   Satake, Chikako ^a   Egami, Masaaki ^a   Mori, Tomohiko ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

Emulsion; Gum arabic; Maltodextrin; Polysaccharide and lipid interaction; Pullulan

Indexed keywords

GLUCAN; GUM ARABIC; LINOLEIC ACID; LINOLEIC ACID METHYL ESTER; LIPID; MALTODEXTRIN; MALTOSE; OLEIC ACID; OLEIC ACID METHYL ESTER; POLYSACCHARIDE; PULLULAN;

ARTICLE; CHEMISTRY; ELASTICITY; EMULSION; SURFACE PROPERTY; VISCOSITY;

ELASTICITY; EMULSIONS; GLUCANS; GUM ARABIC; LINOLEIC ACIDS; LIPIDS; MALTOSE; OLEIC ACIDS; POLYSACCHARIDES; SURFACE PROPERTIES; VISCOSITY;

EID: 0034278256     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.64.1827     Document Type: Article

References (25)

1. Maloney, J. F., Labuza, T. P., Wallace, D. H., and Karel, M., Autoxidation of methyl linoleate in freeze-dried model systems. I, Effect of water on the autocatalyzed oxidation. J. Food Sci., 31, 878-884 (1966).
2. Szente, L. and Szejtli, J., Molecular encapsulation of natural and synthetic coffee flavor with β-cyclodex-trin. J. Food Sci., 51, 1024-1027 (1986).
3. Rosenberg, M., Kopelman, I. J., and Talmon, Y., Factors affecting retention in spray-drying microencapsulation of volatile materials. J. Agric. Food Chem., 38, 1288-1294 (1990).
4. Imagi, J., Kako, N., Nakanishi, K., and Matsuno, R., Retarded oxidation of liquid lipids entrapped in matrixes of saccharides or proteins. J. Food Eng., 12, 207-222 (1990).
5. Furuta, T., Yoshii, H., Miyamoto, A., Yasunishi, A., and Hirano, H., Effect of water and alcohol on the formation of inclusion of complexes of üf-limonen and cyclodextrin. Supramolecular Chemistry, 1, 321-321 (1993).
6. Ishiguro, T., Adachi, S., and Matsuno, R., Ther-mogravimetric analysis of cyclodextrin-fatty acid complex formation and its use for predicting suppressed autoxidation of fatty acids. Biosci. Biotechnol. Biochem., 59, 51-54 (1995).
7. Minemoto, Y., Adachi, S., and Matsuno, R., Autoxidation of linoleic acid encapsulated with polysaccharides of differing weight ratio. Biosci. Biotechnol. Biochem., 63, 866-869 (1999).
8. Anderson, D. M. W., The amino acid components of some commercial gums. In “Gums and Stabilisers for the Food Industry 3”, eds. Phillips, G. O., Wedlock, D. J., and Williams, P. A., Elsevier, London, pp. 79-86 (1986).
9. Minemoto, Y., Adachi, S., and Matsuno, R., Sol-vent-extraction processes of linoleic acid encapsulated with gum arabic, pullulan or maltodextrin at different weight ratios. Food Sci. Technol. Res., 5, 289-293 (1999).
10. Christopher, J. P., Pistorius, E. K., and Axelrod, B., Isolation of a third isoenzyme of soybean lipoxygenase. Biochim. Biophys. Acta, 284, 54-62 (1972).
11. Matsumura, Y., Lee, D.-S., and Mori, T., Molecular weight distributions of a-lactalbumin polymers formed by mammalian and microbial transglutaminases. Food Hydrocolloids, 14, 49-59 (2000).
12. Wyatt, P. J., Light scattering and the absolute characterization of macromolecules. Analytica Chim-icaActa, 272, 1-40 (1993).
13. Everett, D. H., Some important properties of Colloids II. Scattering of radiation. In “Basic Principles of Colloid Science”, Royal Society of Chemistry, London, pp. 95-109 (1988).
14. Mita, T., Lipid-protein interaction in mixed monolayers from phospholipids and proteins. Bull. Chem. Soc. Jpn., 62, 3114-3121 (1989).
15. Thevenet, F., Acacia gums: Stabilizers for flavor encapsulation. In “Flavor Encapsulation”, eds. Risch, S. J. and Recneccius, G. A., ACS Symposium Series, 370, Washington, D.C., pp. 37-44 (1988).
16. Nishinari, K., Kohyama, K., Williams, P. A., Phillips, G. O., Burchard, W., and Ogino, K., Solution properties of pullulan. Macromolecules, 24, 5590-5593 (1991).
17. Dickinson, E., Galazka, V. B., and Anderson, D. M. W., Effect of molecular weight on the emulsifying behaviour of gum arabic. In “Food Polymers, Gels and Colloids”, ed. Dickinson, E., The Royal Society of Chemistry, Cambridge, pp. 490-493 (1991).
18. Castle, J., Dickinson, E., Murray, B. S., and Stainsby, G., Mixed-protein films adsorbed at the oil-water interface. In “Protein at Interfaces. Physicochemical and Biochemical Studies”, eds. Brash, J. L. and Florbett, T. A., ACS Symposium Series, 343, Washington, D.C., pp. 118-134 (1987).
19. Murray, B. S. and Dickinson, E., Food Sci. Technol. Int., 2, 131-145 (1996).
20. Morris, E. R., Polysaccharide solution properties: origin, rheological characterization and implications for food systems. In “Frontiers in Carbohydrate Research 1, Food Applications”, eds. Millane, R. P., BeMiller, J. N., and Chandrasekaran, R., Elsevier, New York, pp. 132-163 (1989).
21. Clark, A. H., Ross-Murphy, S. B., Nishinari, K., and Watase, M., Shear modulus-concentration relationships for biopolymer gels. Comparison of independent and cooperative crosslink descriptions. In “Physical Networks. Polymers and Gels”, eds. Burchard, W. and Ross-Murphy, S. B., Elsevier, London, pp. 209-229 (1988).
22. Doublier, J. L., Launay, B., and Cuvelier, G., Viscoelastic properties of gels. In “Viscoelastic Properties of Foods”, eds. Rao, M. A. and Steffe, J. F., Elsevier, New York, pp. 371-434 (1992).
23. Courthaudon, J.-L., Dickinson, E., Matsumura, Y., and Clark, D. C., Competitive adsorption of /Mac-toglobulin +Tween 20 at the oil-water interface. Colloids. Surf., 56, 293-300 (1991).
24. Matsumura, Y., Matsuo, N., Kimata, J., Matsui, K., and Mori, T., Reaction of lipoxygenase from cucumber cotyledon in oil-in-water emulsions. In “Hydrocolloids 2: Fundamentals and Applications of Dispersed Systems in Food, Biology and Medicine”, ed. Nishinari, K., Elsevier, Amsterdam, pp. 57-62 (2000).
25. Desobry, S. A., Netto, F. M., and Labuza, T. P., Comparison of spray-drying, drum-drying and freeze-drying for β-carotene encapsulation and preservation. J. Food Sci., 62, 1158-1162 (1997).