Abstract The demand for naturally derived, functional and cost-effective raw materials for various food applications is escalating. Spruce wood is a sustainable and abundant, but underutilized source of novel hydrocolloids—galactoglucomannans (GGM). Pressurized-hot water extracted GGM with an intermediate molar mass are hypothesized to form colloidal solutions. To design superior quality products from GGM, an understanding of their colloidal stability and their potential effect in multiphasic systems is required. The present study addresses the functionality of GGM by characterizing their properties in a bi-phasic system, and for the first time, their time-dependent colloidal stability at different extrinsic conditions— pH, ionic strength and after the application of high-intensity mechanical shearing. Amongst the conditions studied, the colloidal stability of aqueous GGM solution was highly pH dependent. The results showed that an intermediate molar mass polysaccharide like GGM formed inter-/intra molecular assemblies, which grew over time, depending on the composition and processing of the aqueous medium. The molecular dispersion of GGM and their dynamic behavior was also compared to solutions of known food hydrocolloids—gum Arabic and hydroxypropylmethyl cellulose. The observed solution properties explain the hydrocolloid functionality of GGM and contribute to design of colloidal polysaccharide systems in food application.

中文翻译：

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云杉半乳葡甘露聚糖的时间依赖性自缔合取决于 pH 值和机械剪切

摘要 用于各种食品应用的天然来源、功能性和成本效益高的原材料的需求正在不断增加。云杉木是一种可持续且丰富但未充分利用的新型亲水胶体 - 半乳葡甘露聚糖 (GGM) 来源。假设具有中等摩尔质量的加压热水提取的 GGM 形成胶体溶液。为了从 GGM 设计出优质的产品，需要了解它们的胶体稳定性及其在多相系统中的潜在影响。本研究通过在双相系统中表征 GGM 的特性来解决 GGM 的功能，并且首次在不同的外在条件下（pH、离子强度和应用高强度机械剪切后，它们的时间依赖性胶体稳定性） . 在研究的条件中，GGM 水溶液的胶体稳定性高度依赖于 pH。结果表明，中等摩尔质量的多糖（如 GGM）形成了分子间/分子内组装体，其随着时间的推移而增长，具体取决于水性介质的组成和加工过程。还将 GGM 的分子分散及其动态行为与已知食品亲水胶体（阿拉伯树胶和羟丙基甲基纤维素）的溶液进行了比较。观察到的溶液特性解释了 GGM 的水胶体功能，并有助于设计食品应用中的胶体多糖系统。取决于水性介质的组成和工艺。还将 GGM 的分子分散及其动态行为与已知食品亲水胶体（阿拉伯树胶和羟丙基甲基纤维素）的溶液进行了比较。观察到的溶液特性解释了 GGM 的水胶体功能，并有助于设计食品应用中的胶体多糖系统。取决于水性介质的组成和工艺。还将 GGM 的分子分散及其动态行为与已知食品亲水胶体（阿拉伯树胶和羟丙基甲基纤维素）的溶液进行了比较。观察到的溶液特性解释了 GGM 的水胶体功能，并有助于设计食品应用中的胶体多糖系统。