Comparative Study of the Emulsifying Properties of a Homologous Series of Long-Chain 6′-O-Acylmaltose Esters

Ya Ru Ma, Martin G. Banwell, Rian Yan*, Ping Lan

*Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

    23 Citations (Scopus)

    Abstract

    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.

    Original languageEnglish
    Pages (from-to)8832-8840
    Number of pages9
    JournalJournal of Agricultural and Food Chemistry
    Volume66
    Issue number33
    DOIs
    Publication statusPublished - 22 Aug 2018

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