Abstract: In order to further understand the effects of polysaccharides on the stability of emulsion stability, this study aimed to investigate the effect of konjac glucomannan (KGM) on the stability of hydrolyzed Zanthoxylum armatum DC. seed kernel glutelin (HZADSKG). The results showed that 0.3% KGM had a stable effect on the stability of HZADSKG emulsion. The emulsion containing KGM had good pH stability (5-7), ionic strength stability (0-400 mmol/L NaCl, pH=3), and thermal stability (30-90 ℃, 0 mmol/L NaCl, pH=3). This study provided references for using polysaccharides as a natural macromolecular stabilizer to enhance the stability of protein emulsion. It also provided a theoretical basis for applying HZADSKG in food industries in the future.
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