{"title":"An investigation of the mechanism of emulsion stabilization in octenyl succinic anhydride-modified tamarind seed polysaccharide","authors":"","doi":"10.1016/j.foodhyd.2024.110590","DOIUrl":null,"url":null,"abstract":"<div><p>Previous studies have shown that octenyl succinic anhydride-modified tamarind seed polysaccharide (OTSP) is an effective emulsion stabilizer. In this study, the fine structure and interfacial behavior of OTSP were investigated using a variety of methods to elucidate its mechanism for stabilizing emulsions. First, the results of nuclear magnetic resonance indicated that the esterification reaction occurred at the 6th carbon atom of glucose, which was not replaced by xylose in the main chain of TSP. Then, the studies of the interfacial behavior showed that OTSP adsorbed more at the oil-water interface than TSP, and that the intermolecular interactions of OTSP were stronger than those of TSP. The adsorption of OTSP at the interface was dominated by diffusion. Compared to TSP, OTSP formed a denser and more flexible interfacial layer and was resistant to large deformations and high-frequency perturbation. Molecular dynamics simulations revealed the presence of an Ω-like structure in the OTSP molecule. This structure reduced the degree of ordering of its molecular chains, resulting in a more flexible and looser structure that facilitated the rearrangement of OTSP molecules at the interface. The hydrophobic groups anchored the OTSP to the surface of the oil droplets, fixing them in the network structure, further restricting droplet movement and thus improving emulsion stability. The results of this study contribute to the understanding of the mechanism of polysaccharide-stabilized emulsion, which is of great significance in promoting the application of TSP in the food industry.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":null,"pages":null},"PeriodicalIF":11.0000,"publicationDate":"2024-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X24008646","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
Previous studies have shown that octenyl succinic anhydride-modified tamarind seed polysaccharide (OTSP) is an effective emulsion stabilizer. In this study, the fine structure and interfacial behavior of OTSP were investigated using a variety of methods to elucidate its mechanism for stabilizing emulsions. First, the results of nuclear magnetic resonance indicated that the esterification reaction occurred at the 6th carbon atom of glucose, which was not replaced by xylose in the main chain of TSP. Then, the studies of the interfacial behavior showed that OTSP adsorbed more at the oil-water interface than TSP, and that the intermolecular interactions of OTSP were stronger than those of TSP. The adsorption of OTSP at the interface was dominated by diffusion. Compared to TSP, OTSP formed a denser and more flexible interfacial layer and was resistant to large deformations and high-frequency perturbation. Molecular dynamics simulations revealed the presence of an Ω-like structure in the OTSP molecule. This structure reduced the degree of ordering of its molecular chains, resulting in a more flexible and looser structure that facilitated the rearrangement of OTSP molecules at the interface. The hydrophobic groups anchored the OTSP to the surface of the oil droplets, fixing them in the network structure, further restricting droplet movement and thus improving emulsion stability. The results of this study contribute to the understanding of the mechanism of polysaccharide-stabilized emulsion, which is of great significance in promoting the application of TSP in the food industry.
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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