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Carbohydr Polym. 2013 Oct 15;98(1):699-705. doi: 10.1016/j.carbpol.2013.06.053. Epub 2013 Jun 28.

Phase separation induced molecular fractionation of gum arabic--sugar beet pectin systems.

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Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of Technology, Wuhan 430068, China.


This paper investigates the phase separation and phase separation-induced fractionation of gum arabic (GA)/sugar beet pectin (SBP) mixed solutions. A phase diagram, including cloud and binodal curves, was established by visual observation and phase composition analysis. The deviation of the binodal curve from the cloud curve was a result of phase separation-induced fractionation of polydisperse GA and SBP molecules. Fractionation of GA increased the content of arabinogalactan-protein complex (AGP) from ca. 13% to 27%. The fractionated GA (FGA) showed improved emulsifying functionality, whereas the fractionated SBP (FSBP) had a reduced emulsifying functionality. The changes in emulsifying efficiency can be explained by interfacial adsorption behaviors at the oil-water interface as indicated by interfacial tension measurements.


Emulsification; Gum arabic; Interfacial properties; Molecular fractionation; Phase separation; Sugar beet pectin

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