Tremella fuciform Polysaccharides: Extraction, Physicochemical, and Emulsion Properties at Different pHs

Abstract

The chemical composition, macromolecular characteristics, and structure of four types of Tremella fuciform polysaccharides (TPS) were analyzed, including one TPS that was extracted in the laboratory (L-TPS) and three commercial TPS. The effects of pH on the properties of TPS emulsions were investigated by analyzing their zeta potential, particle size, apparent viscosity, and stability. The results showed that L-TPS presented a higher percentage content of protein (2.33%) than commercial TPS (0.73–0.87%), and a lower molecular mass (17.54 × 106 g/mol). Thus, L-TPS exhibited the best emulsifying activity but gave poor emulsion stability. The droplet sizes and apparent viscosity of commercial TPS-stabilized emulsions were larger or higher in acidic environments. At pH 2, the apparent viscosity was the lowest for L-TPS. Commercial TPS emulsions were most stable at pH 6, while the L-TPS-stabilized emulsion was most stable at pH 2. The obtained results revealed that the emulsifying properties of TPS varied and the effects of pH on emulsion characteristics differed, as determined from the molecular mass, macromolecular characteristics, and structure. This research is useful for expanding the application of TPS as a novel food ingredient in emulsions.

The Emulsification and Stabilization Mechanism of an Oil-in-Water Emulsion Constructed from Tremella Polysaccharide and Citrus Pectin

“…Research has demonstrated that the emulsifying properties of TP depend on its molecular characteristics, including molecular weight, monosaccharide composition, and protein content [9]. Polysaccharides with a high protein content and low molecular weight exhibit emulsifying activity well, while those with a high molecular weight demonstrated superior emulsification stability [10]. Additionally, Foods 2024, 13, 1545 2 of 15 electrostatic repulsion and viscosity play a crucial role in maintaining the stability of the emulsion system [7].…”