TY - JOUR
T1 - Comparative Study of the Emulsifying Properties of a Homologous Series of Long-Chain 6′-O-Acylmaltose Esters
AU - Ma, Ya Ru
AU - Banwell, Martin G.
AU - Yan, Rian
AU - Lan, Ping
N1 - Publisher Copyright:
© 2018 American Chemical Society.
PY - 2018/8/22
Y1 - 2018/8/22
N2 - Emulsifiers derived from renewable resources such as sucrose and fatty acids are high volume commodity chemicals and currently produced by traditional chemical synthesis techniques that lack the capacity to form the most desirable monoesters (of sucrose) in a selective and efficient fashion. The development of new emulsifiers (surfactants) from alternate, structurally simpler but nevertheless abundant disaccharides such as maltose represents a possible solution to this problem. Herein, we report the facile enzymatic preparation of a homologous series of 6′-O-acylmaltose esters and an in-depth evaluation of them revealing that their surfactant properties and thermal stabilities are largely determined by the length of the fatty acid chain. In the first such comparison, we show that the foaming and emulsifying effects of certain of these maltose monoesters are superior to those of their sucrose-derived and commercially exploited counterparts. As such, maltose esters have considerable potential as emulsifiers for use in, for example, the food industry.
AB - Emulsifiers derived from renewable resources such as sucrose and fatty acids are high volume commodity chemicals and currently produced by traditional chemical synthesis techniques that lack the capacity to form the most desirable monoesters (of sucrose) in a selective and efficient fashion. The development of new emulsifiers (surfactants) from alternate, structurally simpler but nevertheless abundant disaccharides such as maltose represents a possible solution to this problem. Herein, we report the facile enzymatic preparation of a homologous series of 6′-O-acylmaltose esters and an in-depth evaluation of them revealing that their surfactant properties and thermal stabilities are largely determined by the length of the fatty acid chain. In the first such comparison, we show that the foaming and emulsifying effects of certain of these maltose monoesters are superior to those of their sucrose-derived and commercially exploited counterparts. As such, maltose esters have considerable potential as emulsifiers for use in, for example, the food industry.
KW - 6′-O-acylmaltose esters
KW - emulsifying properties
KW - foaming properties
KW - practical applications
KW - surfactant properties
KW - thermal stabilities
UR - http://www.scopus.com/inward/record.url?scp=85050881811&partnerID=8YFLogxK
U2 - 10.1021/acs.jafc.8b02391
DO - 10.1021/acs.jafc.8b02391
M3 - Article
SN - 0021-8561
VL - 66
SP - 8832
EP - 8840
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 33
ER -