Effect of Conformation of Sugar Beet Pectin on the Interfacial and Emulsifying Properties.

ABSTRACT: The influence of the conformation of sugar beet pectin (SBP) on the interfacial and emulsifying properties was investigated. The colloidal properties of SBP, such as zeta potential and hydrodynamic diameter, were characterized at different pH levels. Furthermore, pendant drop tensiometry and quartz crystal microgravimetry were used to study adsorption behavior (adsorbed mass and adsorption rate) and stabilizing mechanism (layer thickness and interfacial tension). A more compact conformation resulted in a faster reduction of interfacial tension, higher adsorbed mass, and a thicker adsorption layer. In addition, emulsions were prepared at varying conditions (pH 3-5) and formulations (1-30 wt% MCT oil, 0.1-2 wt% SBP), and their droplet size distributions were measured. The smallest oil drople

SUBMITTER: Bindereif B 

PROVIDER: S-EPMC8775170 | biostudies-literature | 2022 Jan

REPOSITORIES: biostudies-literature