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- W2552736701 abstract "This study aimed to investigate the structure characterization and emulsifying properties of esterified Acacia seyal gum (gum arabic) with various octenyl succinate anhydride (OSA) contents (0, 1%, 2%, and 3% based on the weight of Acacia seyal gum) at different OSA incorporates (%OS, 0, 0.64, 1.09, 1.80). Fourier transform infrared spectroscopy and 1H NMR spectroscopy revealed that OSA groups were introduced into the Acacia seyal gum (AS) molecular structure and possibly substituted the rhamnopyranosyl of AS. Static light scattering analysis showed that the molecular weight of OSA-modified AS (OS-AS) significantly increased. Meanwhile, the crystallinity of AS and OS-AS demonstrated no significant difference. In addition, rheological results revealed that the apparent viscosity of OS-AS was higher than that of AS and increased with increasing %OS. The emulsion activity of OS-AS increased nearly twice those of the original AS and its emulsion stability were also significantly improved. Results indicate that the OS-AS have potential applications for microencapsulation and emulsions that require long-term stability." @default.
- W2552736701 created "2016-11-30" @default.
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- W2552736701 date "2017-04-01" @default.
- W2552736701 modified "2023-10-16" @default.
- W2552736701 title "Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic)" @default.
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- W2552736701 doi "https://doi.org/10.1016/j.foodhyd.2016.10.043" @default.
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