Abstract

The antioxidative effects of xanthan and other polysaccharides were evaluated by measuring the Fe2+-induced consumption of oxygen dissolved in the oil/water emulsion. The degree of oxygen consumption was, from the lowest, in the order of xanthan <pectin<guar gum≤tragacanth gum, and was closely related to the Fe2+-binding ability of the polysaccharides. The oxygen consumption was also affected by the viscosity of the aqueous solution in the emulsion, but not by the oil-droplet size. The antioxidative mechanism for xanthan can be accounted for primarily by its high metal-binding ability, and additionally by its viscous behavior.

This content is only available as a PDF.
This article is published and distributed under the terms of the Oxford University Press, Standard Journals Publication Model (https://dbpia.nl.go.kr/journals/pages/open_access/funder_policies/chorus/standard_publication_model)
You do not currently have access to this article.