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A novel polysaccharide prepared from Chrysanthemum morifolium cv. Fubaiju tea and its emulsifying properties |
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| Authors: | Yu Zhang Kexin Li Maobin Chen Shangling Fang Da Zhen Jinghua Cao Zhengqi Wu Ke Zhang |
| Affiliation: | 1. Key Laboratory of Fermentation Engineering, Ministry of Education, Wuhan, 430068 China;2. Key Laboratory of Fermentation Engineering, Ministry of Education, Wuhan, 430068 China
National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Wuhan, 430068 China Hubei Key Laboratory of Industrial Microbiology, Wuhan, 430068 China School of Biological Engineering and Food, Hubei University of Technology, Wuhan, 430068 China Contribution: Writing - original draft (equal);3. Key Laboratory of Fermentation Engineering, Ministry of Education, Wuhan, 430068 China National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Wuhan, 430068 China Hubei Key Laboratory of Industrial Microbiology, Wuhan, 430068 China School of Biological Engineering and Food, Hubei University of Technology, Wuhan, 430068 China Contribution: Project administration (equal);4. Key Laboratory of Fermentation Engineering, Ministry of Education, Wuhan, 430068 China National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Wuhan, 430068 China Hubei Key Laboratory of Industrial Microbiology, Wuhan, 430068 China School of Biological Engineering and Food, Hubei University of Technology, Wuhan, 430068 China Contribution: Methodology (equal);5. Key Laboratory of Fermentation Engineering, Ministry of Education, Wuhan, 430068 China National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Wuhan, 430068 China Hubei Key Laboratory of Industrial Microbiology, Wuhan, 430068 China School of Biological Engineering and Food, Hubei University of Technology, Wuhan, 430068 China;6. Key Laboratory of Fermentation Engineering, Ministry of Education, Wuhan, 430068 China National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Wuhan, 430068 China Hubei Key Laboratory of Industrial Microbiology, Wuhan, 430068 China School of Biological Engineering and Food, Hubei University of Technology, Wuhan, 430068 China Contribution: Validation (equal);7. Key Laboratory of Fermentation Engineering, Ministry of Education, Wuhan, 430068 China National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Wuhan, 430068 China Hubei Key Laboratory of Industrial Microbiology, Wuhan, 430068 China School of Biological Engineering and Food, Hubei University of Technology, Wuhan, 430068 China Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, 100048 China Contribution: Software (equal);8. Key Laboratory of Fermentation Engineering, Ministry of Education, Wuhan, 430068 China National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Wuhan, 430068 China Hubei Key Laboratory of Industrial Microbiology, Wuhan, 430068 China School of Biological Engineering and Food, Hubei University of Technology, Wuhan, 430068 China Contribution: ?Investigation (equal) |
| Abstract: | 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) (d32) varied from 5.54 to 0.49 μm with the polysaccharide concentration ranging from 0.5wt% to 3.0wt%. The MPD (d32) of emulsions stabilised by chrysanthemum tea polysaccharide (ECP) was smaller than that of GA at 2wt%, and the MPD (d32) 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 Ca2+ concentration, MPD(d32) 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 (d32) 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. |
| Keywords: | Chrysanthemum tea emulsion natural emulsifier polysaccharides stability |