菊花
多糖
Zeta电位
乳状液
核化学
化学
水溶液中的金属离子
园艺
金属
材料科学
有机化学
生物
纳米技术
纳米颗粒
作者
Yu Zhang,Kexin Li,Maobin Chen,Shangling Fang,Da Zhen,Jinghua Cao,Zhengqi Wu,Ke Zhang
摘要
Summary In this study, a novel chrysanthemum polysaccharide (CP) was obtained and investigated from Chrysanthemum morifolium tea in Hubei province, China. Molecular characterisation and emulsifying properties of the CP were elucidated. The effects of different factors, including storage time, metal ions, pH value and heat treatment, were studied on the stability of emulsion. Results showed that the mean particle diameter (MPD) ( d 32 ) varied from 5.54 to 0.49 μm with the polysaccharide concentration ranging from 0.5wt% to 3.0wt%. The MPD ( d 32 ) of emulsions stabilised by chrysanthemum tea polysaccharide (ECP) was smaller than that of GA at 2wt%, and the MPD ( d 32 ) of ECP remained stable with no stratification occurred at 25 °C for 10 days. ECP also showed good stability under acidic conditions (3.0–7.0). With increase of Na + and Ca 2+ concentration, MPD( d 32 ) and zeta potential values raised significantly, from 2.24 to 7.24 μm and from −40.52 to −35.35 mV respectively. After high‐temperature heat treatment, MPD ( d 32 ) and zeta potential showed no significant change, indicating ECP presented good storage stability. In conclusion, CP helped stabilised emulsions that could be used as a natural emulsifier for future application.
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