Emulsification properties of polysaccharides from Dioscorea opposita Thunb.

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• 作者：Fanyi Ma^a ; Yun Zhang^a ; Yurong Wen^a ; Yanna Yao^a ; Jinhua Zhu^a ; Xiuhua Liu^a ; ^{liuxiuhua@henu.edu.cn} ; Alan Bell^b ; Carina Tikkanen-Kaukanen^c
• 关键词：CY ; Chinese yam ; DOP ; Dioscorea opposita polysaccharides ; GA ; gum arabic ; MW ; molecular weight ; PDI ; polydispersity index ; CYP ; Chinese yam polysaccharides ; MCT ; medium-chain-triglycerides ; Mw ; weight-average molecular weight ; Mn ; number-average molecular weight ; S1 ; sample 1 ; S2 ; sample 2 ; S3 ; sample 3 ; S4 ; sample 4 of DOP
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：919-925
• 全文大小：883 K
• 卷排序：221

文摘

Molecular weights of Dioscorea opposita polysaccharides were in different ranges. The synergistic effect on emulsification properties of polysaccharides with gum arabic. Sample 2 and 3 showed emulsifying properties with medium-chain-triglycerides. Sample 2, gum arabic and triglycerides (1:1:1) presented the best emulsification.