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Role of Protein and Ferulic Acid in the Emulsification Properties of Sugar Beet Pectin
Abstract
The ability of sugar beet pectin to stabilize 20% w/w limonene oil-in-water emulsions has been investigated. The size of the oil droplets as determined by laser diffraction measurements decreased from about 15 mum to about 6 mum when the pectin concentration increased from 0.05% to 2% w/w but leveled off thereafter, suggesting complete coverage of the oil droplets by the polymer at this optimum concentration. Isotherms for the adsorption of pectin, protein, and ferulic acid were constructed. The adsorption capacities at the oil-water interface of approximately 1.4 and approximately 0.2 mg/m (2) for protein and ferulic acid, respectively, compared to approximately 9.5 mg/m (2) for pectin revealed that the adsorbed fractions of the pectin sample were rich in protein (14.7%) and ferulic acid (2.1%) given that there were only 2.7% protein and 1.06% ferulic acid present in the whole pectin sample. Direct measurements on the adsorbed fraction recovered from the oil droplets via desorption with SDS confirmed that it contained 11.1% protein and 2.16% ferulic acid. The results suggest that one or both of these two functional groups adsorb onto the surface of the oil droplets and stabilize the emulsions. High molecular mass fractions adsorbed preferentially onto oil droplets during emulsification. As compared to those made with gum arabic, the emulsion samples made with sugar beet pectin samples exhibited similar (or even slightly higher) stability.
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“Many factors have been found to influence emulsifying and emulsion-stabilizing pectin action, including structure, identities of side chains attached, polymer concentration, ionic strength, and pH (Nakauma et al., 2008;Siew and Williams, 2008).”
From Comparative study on chemical and emulsion properties of 'Saba' banana [Musa acuminata x balbisiana (BBB group) 'Saba'] peel pectin from different extraction methods (2022) · cites this paper as Siew and Williams, 2008
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Metadata
- Authors
- Siew, C. K., & Williams, P. A.
- Affiliations
- Wrexham University (GB)
- Corresponding author
- Siew, Chee Kiong
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2008-05-14
- Volume
- 56
- Issue
- 11
- Pages
- 4164-4171
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2043079112
- Cited by
- 171
- References
- 34
- Citations by year
- 2026: 3 · 2025: 5 · 2024: 11 · 2023: 8 · 2022: 14 · 2021: 19 · 2020: 15 · 2019: 13 · 2018: 10 · 2017: 9 · 2016: 15 · 2015: 11 · 2014: 9 · 2013: 6 · 2012: 9
- FWCI
- 7.48
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Biotechnology and Biological Sciences Research Council
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Materials Science › Materials Chemistry › Pickering emulsions and particle stabilization
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- sugar beet pectin, protein adsorption, ferulic acid, emulsification, oil-in-water emulsions, limonene, emulsion stability, adsorption isotherms, oil droplet size, gum arabic, emulsifiers
- MeSH terms
- Adsorption, Coumaric Acids, Drug Stability, Pectins, Plant Proteins, Polymers, Surface Tension, Beta vulgaris, Emulsifying Agents
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