Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by Tremella fuciformis Polysaccharides
文献类型： 外文期刊
作者： Hou, Furong 1 ; Yang, Shuhui 2 ; Ma, Xiaobin 3 ; Gong, Zhiqing 1 ; Wang, Yansheng 1 ; Wang, Wenliang 1 ;
作者机构： 1.Shandong Acad Agr Sci, Key Lab Agroprod Proc Technol Shandong Prov, Key Lab Novel Food Resources Proc, Inst Agrofood Sci & Technol,Minist Agr & Rural Af, Jinan 250100, Peoples R China
2.Shandong Agr Univ, Coll Food Sci & Engn, Tai An 271018, Shandong, Peoples R China
3.Teagasc Food Res Ctr, Moorepk, Cork P61 C996, Ireland
关键词： Tremella fuciformis polysaccharides; emulsifying properties; rheological properties; stability
期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）
ISSN：
年卷期： 2022 年 11 卷 19 期
页码：
收录情况： SCI
摘要： In this paper, emulsions stabilized by Tremella fuciformis polysaccharides (TFP) were prepared and the physiochemical properties were assessed. Results showed that the TFP emulsions illustrated the highest emulsifying activity (EAI) and emulsifying stability (ESI) when the concentration of TFP and oil were 0.8% and 10% (wt%). The higher pH value was in favor of the emulsifying properties, while the addition of NaCl impaired the stability, and the greater the concentration, the lower the EAI and ESI. Besides, the emulsifying and rheological properties and stability analysis were evaluated in comparison with gum arabic, pectin, and carboxymethyl cellulose emulsions. It was discovered that TFP illustrated better storage and freeze-thaw stability, which was proved by the result of zeta-potential and particle size. The rheological measurement revealed that all the emulsions behaved as pseudoplastic fluids, while TFP displayed a higher viscosity. Meanwhile, TFP emulsions tended to form a more stable network structure according to the analysis of the parameters obtained from the Herschel-Bulkley model. FTIR spectra suggested that the O-H bond could be destructed without the formation of new covalent bonds during the emulsion preparation. Therefore, this study would be of great importance for the research of emulsions stabilized by TFP as a natural food emulsifier.
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