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Bulk and Thin Film Synthesis of Compositionally Variant Entropy-stabilized Oxides
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Emulsions Stabilized by Gum Arabic: Composition and Packing within Interfacial Films
M Atgié1, O Masbernat1, K Roger1
1Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS , Toulouse 31432 , France.
Langmuir : the ACS Journal of Surfaces and Colloids
|December 4, 2018
Summary
Gum arabic stabilizes oil-in-water emulsions by forming protein-rich interfacial films. Adjusting gum concentration, pH, and salinity alters protein conformation, not composition, to control emulsion stability.
Area of Science:
- Food science and technology
- Colloid and surface chemistry
- Biopolymer science
Background:
- Gum arabic, a natural hydrocolloid, is crucial for stabilizing oil-in-water emulsions in the food industry.
- Its complex protein/polysaccharide structure suggests interfacial film composition differs from bulk solution.
Purpose of the Study:
- To investigate the composition of interfacial films in gum arabic-stabilized emulsions.
- To determine how formulation parameters (concentration, pH, salinity) affect interfacial film properties.
Main Methods:
- Utilized size exclusion chromatography and hydrophobic interaction chromatography.
- Analyzed oil/water emulsions stabilized by gum arabic under varying conditions.
Main Results:
- The oil/water interface is enriched with irreversibly adsorbed protein-rich species of diverse sizes.
- Surface coverage density increases with gum concentration and reduced ionic repulsion (higher ionic strength, lower pH).
- Formulation changes primarily affect adsorbed species conformation, not their composition.
Conclusions:
- Gum arabic interfacial films are primarily composed of protein-rich conjugates.
- Adsorbed layer packing is modulated by conformation changes in response to formulation parameters.
- Findings aid in optimizing gum arabic usage for stable emulsion production.
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