Research of the emulsification properties of Artemisia sphaerocephala Krasch polysaccharide

The emulsions ( oil phase: MCT, medium chain triglycerides) of ASKP ( Artemisia sphaerocephala Krasch Polysaccharide) , 60P ( high molecular weight fraction of ASKP) , 60S ( low molecular weight fraction of ASKP) , ASKPE ( ASKP with protein removed) were prepared. Particle size and zeta potential were measured in order to research emulsification properties of the polysaccharides. The result showed that, ASKP exhibited the best emulsifying ability.The emulsion ( concentration of ASKP and MCT was 1.2%, 5% ( w/w) , respectively) delaminated obviously after storage at 25℃ for 7d.The emulsifying activity of ASKP was poorer compared to gum arabic ( GA) and gum ghatti ( GG) .