抄録
Evidence regarding the molecular structural basis of the emulsifying activity of gum arabic is reviewed. Emphasis is placed on tests of the hypothesis that some of the arabinogalactan proteins in gum arabic contain intact glycosylphosphatidylinositol lipid anchors that assist in binding to the surface of oil droplets and thereby contribute to the stabilization of dilute oil-in-water emulsions. Corn fiber gum, in which the proportion of protein content is similar to that of gum arabic, is evaluated as an alternative to gum arabic for use in dilute oil-in-water emulsions.
