Tian Lili, Roos Yrjö H, Gómez-Mascaraque Laura G, Lu Xu, Miao Song
Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland.
School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland.
Polymers (Basel). 2023 Apr 2;15(7):1771. doi: 10.3390/polym15071771.
The chemical composition, macromolecular characteristics, and structure of four types of polysaccharides (TPS) were analyzed, including one TPS that was extracted in the laboratory (L-TPS) and three commercial TPS. The effects of pH on the properties of TPS emulsions were investigated by analyzing their zeta potential, particle size, apparent viscosity, and stability. The results showed that L-TPS presented a higher percentage content of protein (2.33%) than commercial TPS (0.73-0.87%), and a lower molecular mass (17.54 × 10 g/mol). Thus, L-TPS exhibited the best emulsifying activity but gave poor emulsion stability. The droplet sizes and apparent viscosity of commercial TPS-stabilized emulsions were larger or higher in acidic environments. At pH 2, the apparent viscosity was the lowest for L-TPS. Commercial TPS emulsions were most stable at pH 6, while the L-TPS-stabilized emulsion was most stable at pH 2. The obtained results revealed that the emulsifying properties of TPS varied and the effects of pH on emulsion characteristics differed, as determined from the molecular mass, macromolecular characteristics, and structure. This research is useful for expanding the application of TPS as a novel food ingredient in emulsions.
对四种类型的多糖（TPS）的化学成分、大分子特性和结构进行了分析，其中包括一种在实验室提取的TPS（L-TPS）和三种市售TPS。通过分析其zeta电位、粒径、表观粘度和稳定性，研究了pH对TPS乳液性质的影响。结果表明，L-TPS的蛋白质含量百分比（2.33%）高于市售TPS（0.73 - 0.87%），分子量较低（17.54×10 g/mol）。因此，L-TPS表现出最佳的乳化活性，但乳液稳定性较差。在酸性环境中，市售TPS稳定的乳液的液滴尺寸和表观粘度更大或更高。在pH 2时，L-TPS的表观粘度最低。市售TPS乳液在pH 6时最稳定，而L-TPS稳定的乳液在pH 2时最稳定。所得结果表明，TPS的乳化性能各不相同，pH对乳液特性的影响也因分子量、大分子特性和结构而异。本研究有助于扩大TPS作为新型食品成分在乳液中的应用。
