title: Phase separation induced molecular fractionation of gum arabic--sugar beet pectin systems.
abstract: This paper investigates the phase separation and phase separation-induced fractionation of gum arabic (GA)/sugar beet pectin (SBP) mixed solutions. A phase diagram, including cloud and binodal curves, was established by visual observation and phase composition analysis. The deviation of the binodal curve from the cloud curve was a result of phase separation-induced fractionation of polydisperse GA and SBP molecules. Fractionation of GA increased the content of arabinogalactan-protein complex (AGP) from ca. 13% to 27%. The fractionated GA (FGA) showed improved emulsifying functionality, whereas the fractionated SBP (FSBP) had a reduced emulsifying functionality. The changes in emulsifying efficiency can be explained by interfacial adsorption behaviors at the oil-water interface as indicated by interfacial tension measurements.
authors.affiliation: Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of Technology, Wuhan 430068, China.
authors.forename: Peng
authors.initials: P
authors.lastname: Mao
authors.forename: Meng
authors.initials: M
authors.lastname: Zhao
authors.forename: Fan
authors.initials: F
authors.lastname: Zhang
authors.forename: Yapeng
authors.initials: Y
authors.lastname: Fang
authors.forename: Glyn O
authors.initials: GO
authors.lastname: Phillips
authors.forename: Katsuyoshi
authors.initials: K
authors.lastname: Nishinari
authors.forename: Fatang
authors.initials: F
authors.lastname: Jiang
mesh_terms: D027461:Beta vulgaris / Q000737:chemistry*; D004655:Emulsions; D006170:Gum Arabic / Q000737:chemistry*; D010368:Pectins / Q000737:chemistry*
chemical_list: D004655:Emulsions; D010368:Pectins; D006170:Gum Arabic
keywords: Emulsification; Gum arabic; Interfacial properties; Molecular fractionation; Phase separation; Sugar beet pectin