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Title: STRUCTURE/FUNCTION RELATIONSHIPS BETWEEN CORN FIBER GUMS AND THEIR EMULSIFYING PROPERTIES

Author
item Yadav, Madhav
item Johnston, David
item Hicks, Kevin
item NOTHNAGEL, EUGENE - UNIV. OF CALIF.RIVERSIDE

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 3/10/2005
Publication Date: 3/18/2005
Citation: Yadav, M.P., Johnston, D., Hicks, K.B., Nothnagel, E.A. 2005. Structure/function relationships between corn fiber gums and their emulsifying properties. Meeting Abstract, Univ. of California, Riverside, March 18, 2005.

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. CFG-1 and 2 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. CFG-2 has more protein content than the corresponding CFG-1 from each source and is comparatively a superior emulsifier. CFGs isolated from wet milled pericarp and endosperm fiber (WPEF) and wet milled pericarp fiber (WPF) have higher protein content and are better emulsifiers than CFGs isolated from dry milled pericarp fiber (DPF). 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.