Construction and Properties of Aqueous Two-Phase Emulsion Gels Based on Artemisia sphaerocephala Krasch. Polysaccharide and Gelatin

被引：0

作者：

Wei, Xiangying ^{[1
]}

Yao, Xiaolin ^{[1
]}

Yue, Jianxiong ^{[1
]}

Yue, Juan ^{[1
]}

Chen, Xiaoyu ^{[2
]}

Zhang, Pan ^{[1
]}

机构：

[1] School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an

[2] School of Bioengineering and Food Science, Hubei University of Technology, Wuhan

来源：

Shipin Kexue/Food Science | 2024年 / 45卷 / 16期

关键词：

aqueous two-phase emulsion gels; Artemisia sphaerocephala Krasch. polysaccharide; discrete phase separation; gel properties;

D O I：

10.7506/spkx1002-6630-20230721-242

中图分类号：

学科分类号：

摘要：

Artemisia sphaerocephala Krasch. polysaccharide (ASKP) is a novel plant polysaccharide. In this study, an aqueous two-phase system (ATPS) consisting of gelatin (Gel) as the dispersed phase and ASKP 60P (a high-molecular-mass fraction of ASKP) as the continuous phase was constructed based on the thermodynamic incompatibility between 60P and Gel at a specific pH, and Gel/60P ATPS emulsion gels were obtained by introducing Fe3+ into the ATPS in order to induce 60P cross-linking. The results showed that the ATPS, consisting of 0.1%–0.5% Gel and 0.5%–1.5% 60P (m/m), exhibited discrete phase separation. The emulsion gel with 0.6% Gel, 1.5% 60P and 60 mmol/L Fe3+ showed good gel strength and elasticity. This was attributed to the fact that the increase in Gel concentration led to a decrease in the volume proportion of the continuous phase, resulting in exposure of more Fe3+ crosslinking sites, enhancing the interaction between 60P and Fe3+, and improving the mechanical properties of emulsion gels. Therefore, this study proposes a new strategy to improve the properties of ASKP gels, which is favorable for the wide application of ASKP in the food, biological and other fields. © 2024 Chinese Chamber of Commerce. All rights reserved.

引用

页码：61 / 67

页数：6

共 35 条

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