College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China.
College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China.
Int J Biol Macromol. 2024 Apr;265(Pt 1):130723. doi: 10.1016/j.ijbiomac.2024.130723. Epub 2024 Mar 11.
Polysaccharide-stabilized emulsions have received extensive attention, but emulsifying activity of polysaccharides is poor. In this study, konjac glucomannan (KGM) and tannic acid (TA) complex (KGM-TA) was prepared via non-covalent binding to increase the polysaccharide interfacial stability. The emulsifying stabilities of KGM-TA complex-stabilized emulsions were analyzed under different TA concentrations and oil fractions. The results indicated that hydrogen bonds and hydrophobic bonds were the main binding forces for KGM-TA complex, which were closely related to TA concentrations. The interfacial tension of KGM-TA complex decreased from 20.0 mN/m to 13.4 mN/m with TA concentration increasing from 0 % to 0.3 %, indicating that TA improved the interfacial activity of KGM. Meanwhile, the contact angle of KGM-TA complex was closer to 90° with the increasing TA concentrations. The emulsifying stability of KGM-TA complex-stabilized emulsions increased in an oil mass fraction-dependent manner, reaching the maximum at 75 % oil mass fraction. Moreover, the droplet sizes of KGM-TA complex-stabilized high-internal-phase emulsions (HIPEs) decreased from 82.7 μm to 44.7 μm with TA concentration increasing from 0 to 0.3 %. Therefore, high TA concentrations were conducive to the improvement of the emulsifying stability of KGM-TA complex-stabilized HIPEs. High oil mass fraction promoted the interfacial contact of adjacent droplets, thus enhancing the non-covalent binding of KGM molecules at the interfaces with TA as bridges. Additionally, the high TA concentrations increased the gel network density in the aqueous phase, thus enhancing the emulsifying stability of emulsions. Our findings reveal the mechanisms by which polysaccharide-polyphenol complex stabilized HIPEs. Therefore, this study provides theoretical basis and references for the developments of polysaccharide emulsifier with high emulsifying capability and high-stability emulsions.
多糖稳定乳液受到了广泛关注，但多糖的乳化活性较差。本研究通过非共价键结合制备了魔芋葡甘聚糖（KGM）和单宁酸（TA）复合物（KGM-TA），以提高多糖的界面稳定性。分析了不同 TA 浓度和油分数下 KGM-TA 复合稳定乳液的乳化稳定性。结果表明，氢键和疏水键是 KGM-TA 复合物的主要结合力，这与 TA 浓度密切相关。随着 TA 浓度从 0%增加到 0.3%，KGM-TA 复合物的界面张力从 20.0 mN/m 降低到 13.4 mN/m，表明 TA 提高了 KGM 的界面活性。同时，随着 TA 浓度的增加，KGM-TA 复合物的接触角更接近 90°。KGM-TA 复合稳定乳液的乳化稳定性随油质量分数的增加呈依赖性增加，在 75%油质量分数时达到最大值。此外，随着 TA 浓度从 0 增加到 0.3%，KGM-TA 复合稳定的高内相乳液（HIPE）的液滴尺寸从 82.7 μm减小到 44.7 μm。因此，高 TA 浓度有利于提高 KGM-TA 复合稳定 HIPE 的乳化稳定性。高油质量分数促进了相邻液滴的界面接触，从而增强了 KGM 分子与 TA 作为桥的界面之间的非共价键合。此外，高 TA 浓度增加了水相中的凝胶网络密度，从而增强了乳液的乳化稳定性。我们的研究结果揭示了多糖-多酚复合物稳定 HIPE 的机制。因此，本研究为开发具有高乳化能力和高稳定性乳液的多糖乳化剂提供了理论依据和参考。
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