【摘要】 目的 为探讨不同天然多糖的乳化性能及其稳定性,比较甜菜果胶、阿拉伯胶和柑橘果胶在乳液体系中的作用,为食品工业中天然多糖的应用提供理论依据.方法 通过制备相同多糖质量浓度、不同油相体积分数和相同油相体积分数、不同多糖质量浓度的乳液,测定乳液的粒径和浊度评估乳化性能,并进一步采用盐离子处理分析乳液的稳定性.结果 阿拉伯胶乳化能力最强(D₄₃:3.18±0.40μm；浊度：0.25±0.00,柑橘果胶次之(D₄₃:3.81±0.00μm；浊度：0.20±0.00,甜菜果胶最弱(D₄₃:8.14±0.03μm；浊度：0.23±0.00.乳液粒径随油相体积分数增加而增大,乳化性能下降；随多糖质量浓度增加而减小,乳化能力增强.盐离子处理对乳液稳定性的影响存在差异,其中阿拉伯胶表现出最佳稳定性,而柑橘果胶和甜菜果胶较差.结论 多糖乳化性能的差异主要源于其结构和理化性质的不同,可为天然多糖在食品乳液体系中的应用提供技术指导.更多还原

【Abstract】 Objective This study aimed to investigate the emulsification properties and stability of different natural polysaccharides,comparing the roles of beet pectin,gum arabic,and citrus pectin in emulsion systems.The findings provide a theoretical foundation for the application of natural polysaccharides in the food industry.Methods Emulsions were prepared under two conditions:a fixed polysaccharide concentration with varying oil phase volume fractions and a fixed oil phase volume fraction with varying polysaccharide concentrations.The emulsification performance was assessed by measuring droplet size(D₄₃) and turbidity,while emulsion stability was further evaluated through salt ion treatment. Results Gum arabic exhibited the highest emulsifying ability( D₄₃:3.18 ±0.40 μm;turbidity:0.25±0.00),followed by citrus pectin(D₄₃:3.81±0.00 μm;turbidity:0.20±0.00),whereas beet pectin demonstrated the weakest emulsification capacity(D₄₃:8.14±0.03 μm;turbidity:0.23±0.00).Emulsion droplet size increased with a higher oil phase volume fraction,leading to reduced emulsification efficiency,while increasing polysaccharide concentration improved emulsification capacity by reducing droplet size.Salt ion treatment had varying effects on emulsion stability,with gum arabic exhibiting the highest stability,whereas citrus pectin and beet pectin showed poorer stability.Conclusion The differences in emulsification properties among polysaccharides primarily stem from variations in their structural and physicochemical characteristics.These findings provide valuable technical insights for optimizing the use of natural polysaccharides in food emulsion systems.更多还原