LAUSR

BACKGROUND Knowledge about specific functional characteristics, such as viscosimetric, conductometric, tensiometric and structural properties of polysaccharide aqueous solutions is highly important in the successful and adequate application in food emulsion formulation. First time detailed characterization of sugar beet fibers aqueous solutions in comparison to high molecular weight (sugar beet pectin) and low molecular weight (OSA maltodextrin) hydrocolloids/stabilizers was performed through viscometry, conductometry, tensiometry and component analysis. RESULTS Sugar beet fibers and its water soluble fraction were investigated. All sugar beet fibers samples showed substantial surface-active properties but different effect on the viscosity values of aqueous solutions. Sugar beet pectin had higher impact on aqueous solutions viscosity values compared to sugar beet fibers samples. Structural bonding between investigated polysaccharides were evaluated through conductometric measurements. Intermolecular linking and probable embedding of OSA maltodextrin molecules into the sugar beet fiber complex structure was detected in conductometric studies. The increased concentration of sugar beet fibers in the presence of sugar beet pectin lead to the accelerated increase in specific conductivity values indicating effects of "macromolecular crowding", inter- and intramolecular conformation changes and charge formation. CONCLUSIONS Detailed characterization of sugar beet fibers provided scientific insight towards fundamental characteristics of sugar beet fiber aqueous solutions. The presented characteristics are particularly applicable in the field of food emulsion stabilization due to the presented surface-active properties of sugar beet fibers as well as specific characteristics of investigated multi-polysaccharide systems. This article is protected by copyright. All rights reserved.