Emulsification properties of polysaccharides from Dioscorea opposita Thunb.

被引：26
|
作者：
Ma, Fanyi [1 ]
Zhang, Yun [1 ]
Wen, Yurong [1 ]
Yao, Yanna [1 ]
Zhu, Jinhua [1 ]
Liu, Xiuhua [1 ]
Bell, Alan [2 ]
Tikkanen-Kaukanen, Carina [3 ]
机构：
[1] Henan Univ, Coll Chem & Chem Engn, Pharmaceut Coll,Minist Educ, Key Lab Nat Med & Immune Engn Henan Prov,Key Lab, Kaifeng 475004, Peoples R China
[2] Univ Reading, Dept Nutr & Food Sci, Reading RG6 6AP, Berks, England
[3] Univ Helsinki, Ruralia Inst, Lonnrotinkatu 7, Mikkeli 50100, Finland
来源：
FOOD CHEMISTRY | 2017年 / 221卷
基金：
中国国家自然科学基金;
关键词：
Chinese yam; Dioscorea opposita Thunb; Polysaccharides; Emulsification properties; ALPHA-GLUCOSIDASE; MOLECULAR-WEIGHT; GUM; PH; HYDROCOLLOIDS; ANTIOXIDANT; EMULSIFIERS; PRODUCTS;
D O I：
10.1016/j.foodchem.2016.11.073
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study investigated the emulsification properties of polysaccharides from Dioscorea opposita Thunb. Graded alcohol precipitation was used to extract Dioscorea opposita polysaccharides fractions (4 samples) in different ranges of molecular weight. Sample 3 contained more glucose and protein (80.13% and 0.34%, respectively), and molecular weight was approximately 34,790 Da, distributing narrowly. The droplet sizes and stabilities of emulsions made of gum arabic (GA) and polysaccharide samples at different concentrations and ratios were measured, specifically the emulsions of GA and medium-chain-triglycerides (MCT); polysaccharides and MCT; and polysaccharides, GA and MCT (1:1:1). The results indicated that sample 2 and 3 had emulsifying properties, and the emulsions made with sample 2, GA and MCT (1:1:1) presented the best emulsification properties. Therefore, polysaccharides of Dioscorea opposita could be utilised as a natural emulsifier that can be improved synergistically with other emulsifiers, such as gum arabic. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：919 / 925
页数：7
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