Oil-in-Water Emulsions Stabilized by Ultrasonic Degraded Polysaccharide Complex

被引：20
|
作者：
Li, Yujie [1 ]
Xiang, Dong [1 ,2 ]
Wang, Bo [1 ]
Gong, Xiaoyue [1 ]
机构：
[1] Hainan Univ, Coll Food Sci, Haikou 570228, Hainan, Peoples R China
[2] Minist Educ, Engn Res Ctr Utilizat Trop Polysaccharide Resourc, Haikou 570228, Hainan, Peoples R China
来源：
MOLECULES | 2019年 / 24卷 / 06期
关键词：
ultrasound; propylene glycol alginate; xanthan gum; emulsion stability; PROPYLENE-GLYCOL ALGINATE; DEGRADATION KINETICS; RHEOLOGICAL PROPERTIES; PHYSICOCHEMICAL PROPERTIES; NANOEMULSIONS; PROTEINS; ZEIN; MASS; GUM;
D O I：
10.3390/molecules24061097
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The effects of ultrasound on the molecular weight distribution and emulsifying properties of both xanthan gum (XG) and propylene glycol alginate (PGA) were investigated. The results showed that ultrasonic treatment at different intensities decreased the apparent viscosity and narrowed the molecular weight distribution. Higher intensity increased the effectivity of the sonochemical effect. Ultrasound degradation did not change the primary structure of the PGA-XG complex, and SEM analysis showed that the morphology of the original polysaccharide differed from that of the degraded polysaccharide fractions. The ultrasonic intensities and treatment times had a substantial influence on the stability of the polysaccharide-stabilized oil-in-water (O/W) emulsions. The O/W emulsion stabilized by the polysaccharide treated with 270 W ultrasound waves for 7 min led to the smallest average particle size (detected via fluorescence microscopy) and showed stability against aggregation in O/W emulsions.
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页数：12
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