Fractionation, characterization, and study of the emulsifying properties of corn fiber gum

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 11, 2008, Pages 4181-4187

  Yadav, Madhav P ^a   Parris, Nicholas ^a   Johnston, David B ^a   Hicks, Kevin B ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Arabinoxylan; Corn fiber; Corn fiber gum; Emulsification; Homogenization

Indexed keywords

ARABINOXYLAN; CARBOHYDRATE; EMULSIFYING AGENT; PLANT GUM; VEGETABLE PROTEIN; XYLAN;

ARTICLE; CHEMISTRY; CHROMATOGRAPHY; FRACTIONATION; ISOLATION AND PURIFICATION; MAIZE; METHODOLOGY; VISCOSITY;

CARBOHYDRATES; CHEMICAL FRACTIONATION; CHROMATOGRAPHY; EMULSIFYING AGENTS; PLANT GUMS; PLANT PROTEINS; VISCOSITY; XYLANS; ZEA MAYS;

ZEA MAYS;

EID: 47049126676     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf703672d     Document Type: Article

References (30)

1. Osborn, D.; Chen, L. F. Corn hull hydrolysis using glucoamylase and sulfuric acid. Starch/Staerke 1984, 36, 393-395.
2. Darvill, A.; McNeil, M.; Albersheim, P.; Delmer, D. P. In The Biochemistry of Plants; Stumpf, P. K., Conn, E. E., Eds.; Academic Press: New York. 1980; pp 91-140.
3. Yadav, M. P.; Johnston, D. B.; Hotchkiss, A. T.; Hicks, K. B. Corn fiber gum: a potential gum arabic replacer for beverage flavor emulsion. Food Hydrocolloids 2007, 21, 1022-1030.
4. Prade, R. A. Xylanases: from biology to biotechnology. Biotechnol. Genet. Eng. Rev. 1996, 13, 101-131.
5. Whistler, R. L. Hemicelluloses. In Industrial Gums, Polysaccharides and Their Derivatives, 3rd ed.; Whistler, R. L., BeMiller, J. N., Eds.; Academic Press: San Diego, CA, 1993; pp 295-308.
6. Woo, D.-H. Stabilization of the emulsion prepared with dietary fiber from corn hull. Food Sci. Technol. 2001, 10 (4), 348-353.
7. Randall, R. C.; Phillips, G. O.; Williams, P. A. The role of the proteinaceous component on the emulsifying properties of gum arabic. Food Hydrocolloids 1988, 2, 131-140.
8. Yadav, M. P.; Johnston, D. B.; Hicks, K. B.; Nothnagel, E. A. The role of lipids and protein components in the emulsification properties of gum arabic and corn fiber gum. Foods Food Ingred. J. 2006, 211 (3), 245-252.
9. Yadav, M. P.; Nothnagel, E. A. Chemical investigation of the structural bases of the emulsifying activity of gum arabic. Food Hydrocolloids 2007, 21, 297-308.
10. Verbeken, D.; Dierckx, S.; Dewettinck, K. Exudate gums: Occurrence, production, and applications. Appl. Microbiol. Biotechnol. 2003, 63, 10-21.
11. Yadav, M. P.; Moreau, R. A.; Hicks, K. B. Phenolic acids, lipids, and proteins associated with purified corn fiber arabinoxylans. J. Agric. Food Chem. 2007, 55, 943-947.
12. Yadav, M. P.; Fishman, M. L.; Chau, H. K.; Johnston, D. B.; Hicks, K. B. Molecular characteristics of corn fiber gum and their influence on its emulsifying properties. Cereal Chem. 2007, 84 (2), 175-180.
13. Moreau, R. A.; Powell, M. J.; Hicks, K. B. Extraction and quantitative analysis of oil from commercial corn fiber. J. Agric. Food Chem. 1996, 44, 2149-2154.
14. Doner, L. W.; Chau, H. K.; Fishman, M. L.; Hicks, K. B. An improved process for isolation of corn fiber gum. Cereal Chem. 1998, 75 (4), 408-411.
15. Ashwell, G. New colorimetric methods for sugar analysis. Methods Enzymol. 1966, 8, 85-95.
16. Smith, P. K.; Krohn. R. I.; Hermanson, G. T.; Mallia, A. K.; Gartner, F. H.; Provenzano, M. D.; Fujimoto, E. K.; Goeke, N. M.; Olson, B. J.; Klenk, D. C. Measurement of protein using bicinchoninic acid. Anal. Biochem. 1985, 150, 76-85.
17. Tullia, M. C.; Filisetti-Comi, C.; Carpita, N. C. Measurement of. uronic acids without interference from neutral sugars. Anal. Biochem. 1991, 197, 157-162.
18. Chambers, R. E.; Clamp, J. R. An assessment of methanolysis and other factors used in the analysis of carbohydrate-containing materials. Biochem. J. 1971, 125, 1009-1018.
19. Svetek, J.; Yadav, M. P.; Nothnagel, E. A. Presence of a glycosylphosphatidylinositol lipid anchor on rose arabinogalactan proteins. J. Biol. Chem. 1999, 274, 14724-14733.
20. Yadav, M. P.; Johnston, D. B.; Hicks, K. B. Structural characterization of corn fiber gum from coarse and fine corn fiber and a study of their emulsifying properties. J. Agric. Food Chem. 2007, 55, 6366-6371.
21. Pearce, K. N.; Kinsella, J. E. Emulsifying properties of proteins: evaluation of a turbidometric technique. J. Agric. Food Chem. 1978, 26, 716-723.
22. Montgomery, R.; Smith, F. Structure of corn hull hemicellulose. III. Identification of the methylated aldobiuronic acid obtained from methyl corn hull hemicellulose. J. Am. Chem. Soc. 1957, 79, 695-697.
23. Saulnier, L.; Marot, C.; Chanliaud, E.; Thibault, J.-F. Cell wall polysaccharide interactions in maize bran. Carbohydr. Polym. 1995, 26, 279-287.
24. Whistler, R. L.; Corbett, W. M. Oligosaccharides from partial hydrolysis of corn fiber hemicellulose. J. Am. Chem. Soc. 1955, 77, 628-630.
25. Whistler, R. L.; BeMiller, J. N. Hydrolysis components from methylated corn fiber gum. J. Am. Chem. Soc. 1956, 78, 1163-1165.
26. Fishman, M. L.; Doner, L. W.; Chau, H. K.; Hoagland, P. D. Characterization of hemicellulose B from corn fiber by high-performance size exclusion chromatography with on-line molar mass and viscometric detection. Int. J. Polym. Anal. Charact. 2000, 5, 359-379.
27. Einhorn-Stoll, U.; Weiss, M.; Kunzek, H. Influence of the emulsion components and preparation method on the laboratory-scale preparation of o/w emulsions containing different types of dispersed phases and/or emulsifiers. Nahrung/Food 2002, 46 (4), 294-301.
28. Aoki, H.; Katayama, T.; Ogasawara, T.; Sasaki, Y.; Al-Assaf, S.; Phillips, G. O. Characterization and properties of Acacia Senegal (L.) Willd. Var. Senegal with enhanced properties (Acacia (sen) SUPER GUM™): Part 5. The factors affecting emulsification effectiveness of Acacia Senegal and Acacia (sen) SUPER GUM™. Food Hydrocolloids 2007, 21, 353-358.
29. Dickinson, E.; Galazka, V. B.; Anderson, D. M. W. Effect of the molecular weight on the emulsifying behavior of gum arabic. In Food Polymers, Gels and Colloids; Dickinson, E., Ed.; Royal Society of Chemistry: Cambridge, U.K., 1991; pp 490-493.
30. Dickinson, E.; Galazka, V. B.; Anderson, D. M. W. Emulsifying behavior of gum arabic. 2. Effect of the gum molecular weight on the emulsion droplet-size distribution. Carbohydr. Polym. 1991, 14, 385-392.