title: Development of emulsifying property in Persian gum using octenyl succinic anhydride (OSA).
abstract: In the present study, the influence of octenyle succinic anhydride (OSA),gum concentration, pH, temperature and reaction time on esterification of Persian gum (PG), and its soluble (SFPG) and insoluble (IFPG) fractions, were investigated by response surface methodology (RSM) in order to optimize the reaction conditions based on the degree of substitution (DS). The individual effect of all independent variables as well as the interactive effects of temperature-OSA concentration, and OSA-PG concentrations on DS was significant. However, the latter interactive effect (OSA-SFPG) was not significant in case of SFPG. The IFPG did not have any esterification reaction with OSA. The highest DS for PG and SFPG were 0.0285 and 0.0303 at the optimal conditions, respectively. The FTIR spectrums also confirmed the carbonyl group attachment in OSA-PG and OSA-SFPG. The enhancement of emulsifying capability was also confirmed by ECI and EAI values, microscopic images as well as rheological measurements.
authors.affiliation: Food Colloids and Rheology Lab., Department of Food Science & Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran.
authors.forename: S
authors.initials: S
authors.lastname: Mohammadi
authors.affiliation: Food Colloids and Rheology Lab., Department of Food Science & Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran; Department of Food Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada. Electronic address: sabbasifood@modares.ac.ir.
authors.forename: S
authors.initials: S
authors.lastname: Abbasi
authors.affiliation: Department of Food Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
authors.forename: M G
authors.initials: MG
authors.lastname: Scanlon
mesh_terms: D045703:Emulsifying Agents / Q000737:chemistry; D004951:Esterification; D053149:Plant Gums / Q000737:chemistry*; D012212:Rheology; D012995:Solubility; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry; D013386:Succinates / Q000737:chemistry*; D013387:Succinic Anhydrides / Q000737:chemistry*
chemical_list: D045703:Emulsifying Agents; D053149:Plant Gums; D013386:Succinates; D013387:Succinic Anhydrides; C028480:octenyl succinate; C031801:succinic anhydride; D013213:Starch
keywords: Emulsion; Esterification; Octenyl succinic anhydride; Persian gum; Rheology