Emulsifying and structural properties of polysaccharides extracted from Chinese yam by an enzyme-assisted method. (August 2019)

• Record Type: Journal Article
• Authors: Liu, Xue-Xia; Yan, Yuan-Yuan; Liu, Hua-Min; Wang, Xue-De; Qin, Guang-Yong
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 111(2019)
• Page Start: 242
• Page End: 251
• Publication Date: 2019-08
• Subjects: Chinese yam -- Enzyme-assisted extraction -- Polysaccharides -- Emulsifier -- Papain; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.05.016
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Enzyme-assisted extraction is a powerful technology for polysaccharides from plant materials. In the present investigation, the emulsifying properties of Chinese yam polysaccharides extracted by enzyme-assisted methods were determined and compared to the properties of polysaccharide fractions isolated by conventional hot water method. The structural properties of the various polysaccharide fractions were also investigated to understand their relationships with emulsifying properties. Results showed that the polysaccharide fractions extracted by papain hydrolysis exhibited relatively better emulsifying activities and stability. According to particle size distribution and gravitational phase separation experiments, PA12 exhibited the best emulsifying capacity and stability among the various polysaccharide fractions. All of the polysaccharide fractions differed from each other with respect to monosaccharide composition, free amino acid distribution, molecular weight, and flow behavior; these differences influenced the emulsifying properties of the polysaccharide fractions. The results obtained provide important information for choosing appropriate polysaccharide-based emulsifiers for food processing and other applications. Highlights: A new method was used to extracted Chinese yam polysaccharides. Emulsifying and structural properties of the isolated fractions were studied. No phase separation was observed for PA12 emulsion system during storage. The isolated fractions by the new method showed good emulsifying properties.