title: Effect of esterified oligosaccharides on the formation and stability of oil-in-water emulsions.
abstract: Hydrophobically modified oligosaccharides were prepared by an enzyme-catalyzed reaction of maltodextrin/xylo-oligosaccharide and palmitic acid. Maltodextrin with dextrose equivalent (DE) of 16 palmitate (DE16_P) and 9 palmitate (DE9_P), as well as xylo-oligosaccharide palmitate (Xylo_P), were used. The effect of the concentration (10-50% (w/w)) and type of esterified oligosaccharides on the Sauter mean diameter and droplet-size distribution, the rate of coalescence (Kc), and the creaming properties of O/W emulsions were investigated. Esterified oligosaccharides (EO) adsorbed to the surface of the oil droplets. EO formed polydisperse O/W emulsions with particle sizes between 12 and 70 μm, depended on concentration of EO. The Sauter mean diameter, Kc, and the creaming index decreased markedly, with increasing concentration of EO. The type of ester minimally affected the Sauter mean diameter at each ester concentration. DE9_P inhibited coalescence and creaming more efficiently than other EO, mainly due to the higher viscosity of the continuous phase.
authors.affiliation: Food Engineering Division, National Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; Institute of Food Research and Product Development, Kasetsart University, 50 Chatuchak, Bangkok 10900, Thailand.
authors.forename: Sunsanee
authors.initials: S
authors.lastname: Udomrati
authors.affiliation: Food Engineering Division, National Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan; The Alliance for Research on North Africa, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan.
authors.forename: Nauman
authors.initials: N
authors.lastname: Khalid
authors.affiliation: Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Miki, Kagawa 761-0795, Japan.
authors.forename: Shoichi
authors.initials: S
authors.lastname: Gohtani
authors.affiliation: Food Engineering Division, National Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan; The Alliance for Research on North Africa, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan.
authors.forename: Mitsutoshi
authors.initials: M
authors.lastname: Nakajima
authors.affiliation: Food Engineering Division, National Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan; The Alliance for Research on North Africa, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan.
authors.forename: Marcos A
authors.initials: MA
authors.lastname: Neves
authors.affiliation: Food Engineering Division, National Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; The Alliance for Research on North Africa, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan.
authors.forename: Kunihiko
authors.initials: K
authors.lastname: Uemura
authors.affiliation: Food Engineering Division, National Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan; The Alliance for Research on North Africa, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan. Electronic address: isaok@affrc.go.jp.
authors.forename: Isao
authors.initials: I
authors.lastname: Kobayashi
mesh_terms: D002265:Carboxylic Ester Hydrolases / Q000737:chemistry; D045703:Emulsifying Agents / Q000138:chemical synthesis / Q000737:chemistry*; D004655:Emulsions; D004951:Esterification; D032641:Eurotiales; D010168:Palmitates / Q000138:chemical synthesis / Q000737:chemistry*; D010316:Particle Size; D011134:Polysaccharides / Q000138:chemical synthesis / Q000737:chemistry*; D013500:Surface Tension; D014783:Viscosity; D014867:Water / Q000737:chemistry
chemical_list: D045703:Emulsifying Agents; D004655:Emulsions; D010168:Palmitates; D011134:Polysaccharides; D014867:Water; C008315:maltodextrin; D002265:Carboxylic Ester Hydrolases
keywords: Emulsion; Esterification; Maltodextrin; Palmitic acid; Xylo-oligosaccharide