Emulsifying properties of gum kondagogu (Cochlospermum gossypium), a natural biopolymer

• Published in: Journal of the science of food and agriculture Vol. 89; no. 8; pp. 1271 - 1276
• Main Authors: Vegi, Ganga Modi Naidu, Sistla, Ramakrishna, Srinivasan, Palaniappan, Beedu, Sashidhar Rao, Khar, Roop K, Diwan, Prakash V
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.06.2009; Wiley; John Wiley and Sons, Limited
• Subjects: Biological and medical sciences; Biopolymers; Chemical compounds; Cochlospermum; Cochlospermum gossypium; emulsifiers; emulsifying properties; emulsions; Food industries; Food science; Fundamental and applied biological sciences. Psychology; gum kondagogu; gums; Kinetics; Pharmaceuticals; rate of coalescence; stability; Viscosity; zeta potential; Stability; Rate; zeta potential; Natural; Properties; gum kondagogu; Emulsion; emulsions; Quality; Biopolymer; rate of coalescence; Coalescence; Gum
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.3568

BACKGROUND: Natural polymers are widely used as emulsifying agents in the food and pharmaceutical industries because of their low cost, biocompatibility and non-toxic nature. In the present study, emulsifying properties of the novel natural biopolymer gum kondagogu (GKG) were investigated. GKG solutions of different concentrations (0.1-0.6% w/v) were prepared in water and emulsified with liquid paraffin oil (40% v/v) in a high-speed homogeniser. Flow properties of the emulsions were measured using a rheometer. Emulsion stability and droplet size distribution were determined by visual observation, photomicrography and laser-scattering particle size distribution analysis.RESULTS: The emulsions prepared with GKG showed pseudoplastic behaviour. The size of oil droplets and the viscosity of emulsions at concentrations of 0.4-0.6% w/v showed little change over time (up to 30 days), indicating that the emulsions were stable. Measurements of the zeta potential of emulsions adjusted to different pH, with and without added electrolyte, showed that the stabilisation of emulsions with GKG was due to mutual repulsion between electrical double layers of particles and adsorption of macromolecules on oil droplets.CONCLUSION: The results of this experimental investigation show that GKG is a good emulsifying agent even at low concentrations, with many potential applications in the food and pharmaceutical industries.