Emulsifying Properties of Polysaccharide Conjugates Prepared from Chin-Brick Tea

Chin-brick tea polysaccharide conjugates (TPC-C) were prepared to study their emulsion capabilities. Interfacial tension and the effects of some factors, such as storage time, metal ion concentrations (Na+, Ca2+), pH (2.0–8.0), and heat treatment (70–100 °C) on the emulsions stabilized by TPC-C were studied. The interfacial tension of TPC-C (10.88 mN/m) was lower than that of gum arabic (15.18 mN/m) at a concentration of 0.08%. As the TPC-C concentration increased from 0.1 to 3.0 wt %, the mean particle diameter (MPD) (d32) of emulsions stabilized by TPC-C decreased from 1.88 to 0.16 μm. Furthermore, at a concentration of 0.5 wt % or higher, the MPD (d32) of emulsions stabilized by TPC-C at 25 and 60 °C for 10 days was between 0.20 and 0.50 μm. In the tested pH conditions from 2.0 to 8.0, the MPD (d32) of emulsions stabilized by 2.0 wt % TPC-C was less than 0.20 μm. At Na+ concentration conditions between 0.10 and 0.50 mol/L, the MPD (d32) of emulsions was between 0.19 and 0.20 μm, and the zeta potential ...