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Title: STRUCTURE/FUNCTION RELATIONSHIPS BETWEEN CORN KERNEL ARABINOXYLANS AND THEIR EMULSIFYING PROPERTIES

Author
item Yadav, Madhav
item Johnston, David
item Hicks, Kevin

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 12/14/2005
Publication Date: 3/13/2005
Citation: Yadav, M.P., Johnston, D., Hicks, K.B. 2005. Structure/function relationships between corn kernel arabinoxylans and their emulsifying properties. Meeting Abstract #225. National Meeting and Exposition Program 229th ACS National Meeting, March 13-17, 2005. San Diego, CA.

Interpretive Summary:

Technical Abstract: The U.S. food industry needs a domestically produced gum with a dependable supply and consistent quality, which can be used for preparing oil-in-water emulsions, such as citrus oil emulsions for beverages. Corn Fiber Gum (CFG) is an arabinoxylan (hemicellulose) extracted from the kernel pericarp and/or endosperm fiber fractions that can possibly fulfill this need. CFGs were prepared from corn fiber collected from different wet or dry corn milling facilities by (a) sequential alkaline extraction and alkaline hydrogen peroxide bleaching and (b) alkaline hydrogen peroxide treatment of alkali treated residues. The stabilization of oil-in-water emulsions by CFG was investigated by preparing the emulsions with a high pressure homogenizer and monitoring the emulsion breakage by turbidity measurements. The results from the CFG emulsifying studies are compared with acacia gum and also related to the structure and composition of the different CFG isolates.