@article{WEI2024, 
author = {Xiangying WEI and Xiaolin YAO and Jianxiong YUE and Juan YUE and Xiaoyu CHEN and Pan ZHANG},
title = {Construction and Properties of Aqueous Two-Phase Emulsion Gels Based on Artemisia sphaerocephala Krasch. Polysaccharide and Gelatin},
year = {2024},
journal = {Food Science},
volume = {45},
number = {16},
pages = {61-67},
keywords = {Artemisia sphaerocephala Krasch. polysaccharide, aqueous two-phase emulsion gels, gel properties, discrete phase separation},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20230721-242},
doi = {10.7506/spkx1002-6630-20230721-242},
abstract = {Artemisia sphaerocephala Krasch. polysaccharide (ASKP) is a novel plant polysaccharide. In this study, an aqueous two-phase system (ATPS) consisting of gelatin (Gel) as the dispersed phase and ASKP 60P (a high-molecular-mass fraction of ASKP) as the continuous phase was constructed based on the thermodynamic incompatibility between 60P and Gel at a specific pH, and Gel/60P ATPS emulsion gels were obtained by introducing Fe3+ into the ATPS in order to induce 60P cross-linking. The results showed that the ATPS, consisting of 0.1%–0.5% Gel and 0.5%–1.5% 60P (m/m), exhibited discrete phase separation. The emulsion gel with 0.6% Gel, 1.5% 60P and 60 mmol/L Fe3+ showed good gel strength and elasticity. This was attributed to the fact that the increase in Gel concentration led to a decrease in the volume proportion of the continuous phase, resulting in exposure of more Fe3+ crosslinking sites, enhancing the interaction between 60P and Fe3+, and improving the mechanical properties of emulsion gels. Therefore, this study proposes a new strategy to improve the properties of ASKP gels, which is favorable for the wide application of ASKP in the food, biological and other fields.}
}