Investigation of Emulsifying Properties of OSA Modified Persian Gum

Mohammadi, Somayeh; Abbasi, Soleiman

doi:10.22101/JRIFST.2016.06.01.515

Investigation of Emulsifying Properties of OSA Modified Persian Gum

Document Type : Original Paper

Authors

Somayeh Mohammadi ¹
Soleiman Abbasi ²

¹ Former MSc. Student, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran

² Associate Professor, Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran

10.22101/JRIFST.2016.06.01.515

Abstract

One of the common esterification methods to develop functional properties such as emulsification, is to useoctenyl succinic anhydride (OSA). Therefore, in this research, some of the functional properties of OSA modified Persian gum (whole, soluble and insoluble fractions) in the optimal conditions with high degree of substitution were investigated. The FT-IR spectroscopy confirmed the formation of carbonyl groups in OSA treated gums (PG and soluble fraction). In addition, our findings on emulsifying properties demonstrated that modification of PG and its soluble fraction by using OSA improved their emulsifying properties 6 and 4 times in comparison to their untreated counterparts, respectively. Moreover, the microstructure of emulsions contained high number of small particles and longer physical stability. Furthermore, rheological investigations showed that flow behavior as well as apparent viscosities were reasonably different than untreated PG and its soluble fraction.

Keywords

References

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