Abstract：
Gum arabic finds extensive application and typically undergoes sterilization prior to utilization in the food industry. This study explored the impact of steam sterilization temperature and duration on the physicochemical and emulsification characteristics of gum arabic, accompanied by proposed mechanisms elucidating observed effects. The results showed that when gum arabic was treated with high temperature sterilization (110 °C ∼ 140 °C), the emulsion prepared turned unstable. The interfacial tension decreased from 8.26 mN/m to 6.77 mN/m after sterilization, while the elastic modulus decreased from 23.65 mN/m to 16.16 mN/m. Moreover, the circular dichroic chromatographic results indicated that the arabinogalactan protein (AGP) structure of gum arabic was more relaxed after high temperature treatment with β-sheets content decreased from 36.2 % to 29.8 % and random coil content increased from 41.3 % to 51.8 %. Quartz crystal microbalance with dissipation (QCM-D) results demonstrated that emulsion surface film thickness and toughness decreased after sterilization treatment of gum arabic. The study indicates that high temperature sterilization may change protein structure in gum arabic and reduce the stability of prepared emulsions.
摘要：
阿拉伯树胶具有广泛的应用,并且通常在食品工业中使用之前经历灭菌。本研究探讨了蒸汽灭菌温度和时间对阿拉伯树胶理化特性和乳化特性的影响,伴随着阐明观察到的作用的拟议机制。结果表明,阿拉伯树胶经高温灭菌(110℃~140℃)处理后,制备的乳液变得不稳定。灭菌后界面张力由8.26mN/m降至6.77mN/m,弹性模量从23.65mN/m下降到16.16mN/m。此外，循环二色性色谱结果表明，高温处理后阿拉伯树胶的阿拉伯半乳聚糖蛋白（AGP）结构更加松弛，β-折叠含量从36.2％下降到29.8％，无规卷曲含量从41.3％上升到51.8％。具有耗散的石英晶体微天平（QCM-D）结果表明，对阿拉伯树胶进行灭菌处理后，乳液表面膜厚度和韧性降低。研究表明，高温灭菌可能会改变阿拉伯树胶中蛋白质的结构，并降低所制备乳液的稳定性。
