A peach gum polysaccharide stabilizer, a preparation method and application thereof

Abstract

This application belongs to the field of stabilizers, specifically relating to a peach gum polysaccharide stabilizer, its preparation method, and its application. The stabilizer comprises total sugars, including uronic acid, with uronic acid accounting for 12.0%~27.0% of the peach gum polysaccharide stabilizer by mass. The weight-average molecular weight of the peach gum polysaccharide stabilizer is 1.000×10⁻⁶. 6 g / mol ~ 7.000 × 10 6 The weight-average molecular weight, molecular weight distribution index (MDI) of the gum is 1.60–2.05, and the mean square radius of gyration is 80–195 nm. The pH of the extraction solution used in the preparation of the gum polysaccharide stabilizer is 2–10. This application describes a gum polysaccharide stabilizer with excellent stability properties, obtained by controlling the weight-average molecular weight, MDI, mean square radius of gyration, and chemical composition of the gum polysaccharide. This stabilizer can maintain the emulsion for a long period under low oil-to-water ratio conditions.

Description

Technical Field

[0001] This application belongs to the field of stabilizers, specifically relating to a peach gum polysaccharide stabilizer, its preparation method, and its application. Background Technology

[0002] Low oil-to-water ratio emulsions are in high demand in the food, cosmetics, and pharmaceutical industries due to their aqueous continuous phase, controllable viscosity, and wide range of applications. However, they are thermodynamically unstable and prone to problems such as stratification, flocculation, aggregation, and demulsification. In low oil-to-water ratio systems, the number of oil droplets is small and the spacing is large, making the interfacial film easily damaged and the viscosity of the continuous phase prone to being insufficient. Stabilization is much more difficult than in high oil-to-water ratio emulsions, placing higher demands on the interfacial activity, steric hindrance capacity, and thickening effect of stabilizers.

[0003] Traditional stabilizers cannot meet the needs of low oil-water ratio emulsions. Under low oil-water ratio conditions, it is difficult to stabilize the emulsion for a long time, and problems such as separation and demulsification are likely to occur. Summary of the Invention

[0004] This application aims to address at least one of the technical problems existing in the related art.

[0005] Therefore, the first aspect of this application provides a peach gum polysaccharide stabilizer.

[0006] The second aspect of this application provides a method for preparing a peach gum polysaccharide stabilizer.

[0007] A third aspect of this application provides the use of peach gum polysaccharide stabilizer in the preparation of low oil-to-water ratio emulsions.

[0008] According to a first aspect of the embodiments of this application, a peach gum polysaccharide stabilizer is provided, comprising total sugars, wherein the total sugars include uronic acid, and the uronic acid accounts for 12.0% to 27.0% of the peach gum polysaccharide stabilizer by mass; the weight-average molecular weight of the peach gum polysaccharide stabilizer is 1.000 × 10⁻⁶. 6 g / mol ~ 7.000 × 10 6 The molecular weight distribution index is 1.60~2.05, and the molecular mean square radius of rotation is 80nm~195nm; the pH of the extraction solution in the preparation process of the peach gum polysaccharide stabilizer is 2 to 10.

[0009] Preferably, the chemical composition, by mass percentage, of the peach gum polysaccharide stabilizer includes: total sugar: 83.0%~89.0%, protein: 0.55%~1.20%, polyphenols: 0.01%~0.50%, with the remainder being water and inorganic salts.

[0010] Preferably, the uronic acid accounts for 25.24%~25.75% of the mass percentage of the peach gum polysaccharide stabilizer; the weight-average molecular weight of the peach gum polysaccharide stabilizer is 5.918×10⁻⁶. 6 g / mol ~ 6.400 × 10 6 The molecular weight distribution index is 1.658~2.038, and the molecular mean square radius of rotation is 157.15nm~188.75nm; the pH of the extraction solution in the preparation process of the peach gum polysaccharide stabilizer is 8.

[0011] Preferably, the chemical composition, by mass percentage, of the peach gum polysaccharide stabilizer includes: total sugar: 85.34%~86.96%, protein: 0.93%~1.03%, polyphenols: 0.26%~0.34%, with the remainder being water and inorganic salts.

[0012] According to a second aspect of the embodiments of this application, a method for preparing a peach gum polysaccharide stabilizer is provided. The preparation method includes the following steps: dispersing peach gum powder in deionized water to form an extract, wherein the pH value of the extract is 2 to 10; heating and stirring for extraction; collecting the supernatant after centrifugation; concentrating the supernatant by rotary evaporation to obtain a concentrated crude polysaccharide solution; and subjecting the concentrated crude polysaccharide solution to dialysis and alcohol precipitation and drying sequentially to obtain the peach gum polysaccharide stabilizer.

[0013] Preferably, the steps of dispersing peach gum powder in deionized water to form an extract with a pH of 2 to 10, heating and stirring to extract, and collecting the supernatant after centrifugation include: dispersing peach gum powder in deionized water to form an extract with a concentration of 2.35% to 2.40% with a pH of 2 to 10, stirring to disperse the extract, placing it in a constant temperature water bath at 80°C to 90°C, stirring for 6 to 8 hours, centrifuging for 5 to 10 minutes under a relative centrifugal force of 7000×g to 9000×g, and collecting the supernatant.

[0014] Preferably, the step of dialysis treatment of the concentrated polysaccharide crude solution includes: preparing a dialysis bag; heating the dialysis bag in a boiling water bath for 20 to 25 minutes to obtain an activated dialysis bag; transferring the concentrated polysaccharide crude solution into the activated dialysis bag; sealing both ends of the dialysis bag and placing it in a treatment solution for dialysis treatment to obtain a dialysis-treated peach gum polysaccharide aqueous solution.

[0015] Preferably, the step of ethanol precipitation and drying of the concentrated polysaccharide crude solution includes: under stirring conditions, pouring 1 volume of the dialyzed peach gum polysaccharide aqueous solution into 4 to 5 volumes of anhydrous ethanol while stirring, and continuing to stir for 10 to 20 minutes after the addition is complete, then letting it stand at room temperature for 6 to 12 hours, washing the precipitate once or twice with anhydrous ethanol after standing, and drying to obtain the peach gum polysaccharide stabilizer.

[0016] Preferably, before the steps of dispersing peach gum powder in deionized water to form an extract with a pH of 2 to 10, heating and stirring for extraction, and collecting the supernatant after centrifugation, the method further includes: pulverizing the dried raw peach gum and then sieving it to obtain peach gum powder.

[0017] According to a third aspect of the embodiments of this application, the application of a peach gum polysaccharide stabilizer in the preparation of a low oil-to-water ratio emulsion is proposed.

[0018] Preferably, the application includes: dissolving the peach gum polysaccharide stabilizer in deionized water to prepare a 5% peach gum polysaccharide solution; mixing the peach gum polysaccharide solution with soybean oil at an oil-water volume ratio of 1:10 to 1:8, homogenizing under high pressure for 2 to 3 minutes to obtain a peach gum polysaccharide emulsion.

[0019] This application provides a peach gum polysaccharide stabilizer, its preparation method, and its application, which can achieve at least the following technical effects: In this application, by controlling the weight-average molecular weight, molecular weight distribution index, molecular mean square radius of rotation, and chemical composition of peach gum polysaccharide, a peach gum polysaccharide stabilizer with excellent stability was obtained. This stabilizer exhibited superior anti-stratification and anti-flocculation capabilities in low oil-water ratio systems. After 30 days of accelerated storage, the peach gum polysaccharide-stabilized emulsion showed no significant phase separation. The stabilizer extracted at pH 8 and 10 showed the best stabilization effect, with no stratification observed within 30 days.

[0020] The above general description and the description below are exemplary and illustrative only and are not intended to limit this application. Attached Figure Description

[0021] One or more embodiments are illustrated by way of example with reference to the accompanying drawings. These illustrations and drawings do not constitute a limitation on the embodiments. Elements having the same reference numerals in the drawings are shown as similar elements. The drawings are not to be scaled. And wherein: Figure 1 A flowchart illustrating a preparation method provided in one embodiment of this disclosure; Figure 2 A flowchart illustrating a preparation method provided in another embodiment of this disclosure; Figure 3The shear viscosity-shear rate curves of the peach gum polysaccharide stabilizers provided in Examples 1 to 5 of this disclosure are shown. Figure 4 The storage modulus-frequency curves and loss modulus-frequency curves of the peach gum polysaccharide stabilizers provided in Examples 1 to 5 of this disclosure are shown below. Figure 4 (a) is the storage modulus-frequency curve of peach gum polysaccharide stabilizer; Figure 4 (b) is the loss modulus-frequency curve of peach gum polysaccharide stabilizer; Figure 5 The three-step shear viscosity-time curves of the peach gum polysaccharide stabilizers provided in Examples 1 to 5 of this disclosure are shown. Figure 6 for Figure 5 Enlarged view of point A in the middle; Figure 7 Shear strain-time curves of the peach gum polysaccharide stabilizers provided in Examples 1 to 5 of this disclosure; Figure 8 for Figure 7 Enlarged view of point B in the middle; Figure 9 Zeta potential histograms of the peach gum polysaccharide stabilizers provided in Examples 1 to 5 of this disclosure; Figure 10 These are optical microscope images of the peach gum polysaccharide emulsions provided in Examples 1 to 5 of this disclosure; Figure 11 The particle size distribution diagrams are shown for the peach gum polysaccharide emulsions provided in Examples 1 to 5 of this disclosure; wherein, Figure 11 (a) is a particle size distribution diagram of PPE-2; Figure 11 (b) is a particle size distribution diagram of PPE-4; Figure 11 (c) is the particle size distribution diagram of PPE-6; Figure 11 (d) is the particle size distribution diagram of PPE-8; Figure 11 (e) is the particle size distribution diagram of PPE-10; Figure 12 These are visual diagrams illustrating the centrifugal stability of the peach gum polysaccharide emulsions provided in Examples 1 to 5 of this disclosure. Figure 13 The bar chart shows the centrifugal stability constants of the peach gum polysaccharide emulsions provided in Examples 1 to 5 of this disclosure; Figure 14 These are visual diagrams illustrating the thermal stability of the peach gum polysaccharide emulsions provided in Examples 1 to 5 of this disclosure. Figure 15 These are optical microscope images of the heated peach gum polysaccharide emulsions provided in Examples 1 to 5 of this disclosure; Figure 16Visual diagrams of the peach gum polysaccharide emulsions provided in Examples 1 to 5 of this disclosure after being stored at room temperature for 120 days; Figure 17 These are optical microscope images of the peach gum polysaccharide emulsions provided in Examples 1 to 5 of this disclosure after being stored at room temperature for 120 days. Figure 18 Visual diagrams of emulsions stabilized by different stabilizers under different oil-water ratios and different storage times, provided for embodiments and comparative examples of this disclosure. Detailed Implementation

[0022] To provide a more detailed understanding of the features and technical content of the embodiments of this disclosure, the implementation of the embodiments of this disclosure will be described in detail below with reference to the accompanying drawings. The accompanying drawings are for illustrative purposes only and are not intended to limit the embodiments of this disclosure. In the following technical description, for ease of explanation, several details are used to provide a full understanding of the disclosed embodiments. However, one or more embodiments may still be implemented without these details. In other cases, well-known structures and devices may be simplified in their depiction to simplify the drawings.

[0023] The terms "first," "second," etc., used in the specification, claims, and accompanying drawings of this disclosure are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate for the embodiments of this disclosure described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion.

[0024] It should be noted that, unless otherwise specified, the embodiments and features described in the present disclosure can be combined with each other.

[0025] This application provides a peach gum polysaccharide stabilizer, comprising total sugars, including uronic acid, wherein the uronic acid accounts for 12.0% to 27.0% of the peach gum polysaccharide stabilizer by mass. The weight-average molecular weight of the peach gum polysaccharide stabilizer is 1.000 × 10⁻⁶. 6 g / mol ~ 7.000 × 10 6 The molecular weight distribution index is 1.60–2.05, and the mean square radius of rotation is 80 nm–195 nm. The pH of the extraction solution used in the preparation of peach gum polysaccharide stabilizer is 2–10.

[0026] In this embodiment, the pH of the extraction solution during the preparation of the peach gum polysaccharide stabilizer is between 2 and 10. The pH of the extraction solution has a significant regulatory effect on the molecular weight, uronic acid content, and molecular conformation of the peach gum polysaccharide, ultimately determining its rheological properties, interfacial activity, and emulsifying stabilizing ability as a stabilizer. By using uronic acid as the mass percentage of the peach gum polysaccharide stabilizer (12.0%–27.0%), the peach gum polysaccharide molecules are endowed with sufficient negatively charged groups, giving them strong hydrophilicity and interfacial activity. This allows for rapid adsorption at the oil-water interface, reducing interfacial tension to below 3.0 mN / m, and forming a viscoelastic film at the interface. The weight-average molecular weight of the peach gum polysaccharide stabilizer is 1.000 × 10⁻⁶. 6 g / mol ~ 7.000 × 10 6 The high molecular chain length (g / mol) imparts a high viscosity to peach gum polysaccharide, resulting in high viscosity in the aqueous phase and effectively inhibiting oil droplet movement and buoyancy. Simultaneously, the mean square radius of gyration of the peach gum polysaccharide stabilizer ranges from 80 nm to 195 nm, indicating that the molecular chains are fully extended in solution, forming a thick adsorption layer on the oil droplet surface, providing strong steric hindrance and preventing droplet aggregation. Furthermore, the molecular weight distribution index (MDI) of the peach gum polysaccharide stabilizer ranges from 1.60 to 2.05, ensuring a uniform molecular structure and facilitating the formation of a dense, uniform, and complete adsorption layer at the oil-water interface. This enhances the stability of the interfacial film and improves the emulsification stability of the peach gum polysaccharide.

[0027] In some embodiments, the chemical composition of the peach gum polysaccharide stabilizer, by mass percentage, includes: total sugar: 83.0%~89.0%, protein: 0.55%~1.20%, polyphenols: 0.01%~0.50%, with the remainder being water and inorganic salts.

[0028] The total sugar content is 83.0%~89.0%, and the protein content (0.55%~1.20%) and polyphenol content (0.01%~0.50%) are relatively low, maintaining the clean properties of natural peach gum. It is highly safe, with no chemical residues, and meets the safety standards of food, cosmetics, and other fields, making it a viable alternative to synthetic stabilizers. In addition to its stabilizing effect, it also improves the taste of emulsions and enhances product moisturizing properties, making it suitable for the production of emulsion products in various fields such as food, cosmetics, and pharmaceuticals. Furthermore, as an amphiphilic component, the protein content (0.55%~1.20%) synergistically enhances interfacial adsorption capacity and improves emulsification efficiency.

[0029] In some embodiments, uronic acid accounts for 25.24% to 25.75% of the mass percentage of the gum arabic stabilizer. The weight-average molecular weight of the gum arabic stabilizer is 5.918 × 10⁻⁶. 6 g / mol ~ 6.400 × 10 6The molecular weight distribution index is 1.658–2.038, and the mean square radius of gyration is 157.15 nm–188.75 nm. The pH of the extraction solution used in the preparation of peach gum polysaccharide stabilizer is 8.

[0030] In some embodiments, the chemical composition, by mass percentage, of the peach gum polysaccharide stabilizer includes: total sugar: 85.34%~86.96%, protein: 0.93%~1.03%, polyphenols: 0.26%~0.34%, with the remainder being water and inorganic salts.

[0031] In the performance test of the gum arabic stabilizer in this embodiment, the pH of the extract during the preparation process was 8. This gum arabic stabilizer exhibits high viscosity and significant shear thinning. It demonstrates strong elasticity and viscoelasticity across the entire frequency range. It exhibits strong thixotropic recovery and excellent thixotropic and elastic recovery capabilities. Its higher charge density allows for stronger electrostatic repulsion on the oil droplet surface, effectively inhibiting oil droplet aggregation from an electrostatic stabilization mechanism perspective, further enhancing the long-term stability of the emulsion. The gum arabic stabilizer shows excellent stabilization in low oil-to-water ratio emulsions: after 30 days of accelerated storage, the emulsion showed no significant stratification. It effectively resists oil droplet aggregation and phase separation caused by centrifugal force. Under heating conditions, it maintains the homogeneity of the emulsion and remains a homogeneous emulsion after long-term storage, without visible stratification, floating oil, or sedimentation.

[0032] Combination Figure 1 As shown, this application provides a method for preparing a peach gum polysaccharide stabilizer, comprising the following steps: S11. Disperse peach gum powder in deionized water to form an extract with a pH of 2 to 10. Heat and stir to extract, then centrifuge and collect the supernatant.

[0033] Peach gum powder is dispersed in deionized water to allow peach gum polysaccharide molecules to fully dissolve from the solid powder into the aqueous phase. Heating promotes rapid and efficient dissolution of the peach gum polysaccharides. By adjusting the pH of the extraction solution, the acidity or alkalinity of the extraction environment for peach gum polysaccharides is altered, thereby controlling the molecular weight, uronic acid content, molecular chain conformation (radius of rotation), and chemical composition of the peach gum polysaccharides, ultimately obtaining peach gum polysaccharide stabilizers with different stability properties.

[0034] In some embodiments, the steps of dispersing peach gum powder in deionized water to form an extract with a pH of 2 to 10, heating and stirring to extract, and collecting the supernatant after centrifugation include: dispersing peach gum powder in deionized water to form an extract with a concentration of 2.35% to 2.40% and a pH of 2 to 10, stirring to disperse it, placing it in a constant temperature water bath at 80°C to 90°C, stirring for 6 to 8 hours, centrifuging for 5 to 10 minutes under a relative centrifugal force of 7000×g to 9000×g, and collecting the supernatant.

[0035] Peach gum powder was dispersed in deionized water to form an extract with a concentration of 2.35%–2.40%. Within this range, sufficient diffusion space is provided for peach gum polysaccharide molecules in the aqueous phase. Furthermore, the appropriate peach gum polysaccharide content in the extract facilitates subsequent centrifugation and alcoholysis. During extraction, the pH of the extract was adjusted to 2–10. By altering the pH of the extraction environment, the weight-average molecular weight, molecular weight distribution index, radius of rotation, and chemical composition of the peach gum polysaccharide were controlled to obtain a peach gum polysaccharide stabilizer with excellent stability. The stirring extraction time was 6–8 hours to ensure complete dissolution of the peach gum polysaccharide. The synergistic effect of centrifugation and time enables efficient separation.

[0036] For example, weigh 23.5g to 24.0g of peach gum powder and disperse it in 1000ml of deionized water to form an extract with a concentration of 2.35% to 2.40% (w / v) and a pH of 2 to 10. Stir thoroughly to disperse the extract. Place the extract in a constant temperature water bath at 80℃ to 90℃ and stir continuously with magnetic stirring for 6 to 8 hours to promote the full dissolution and dispersion of peach gum polysaccharides in the aqueous phase. Centrifuge at a relative centrifugal force of 7000×g to 9000×g for 5 to 10 minutes, discard the precipitate to remove insoluble impurities, and collect the supernatant.

[0037] S12. The supernatant is concentrated by rotary evaporation to obtain a concentrated crude polysaccharide solution.

[0038] The supernatant was concentrated by rotary evaporation to reduce the solution volume and increase the concentration of the crude peach gum polysaccharide solution.

[0039] In some embodiments, in the step of concentrating the supernatant by rotary evaporation to obtain a concentrated crude polysaccharide solution, the water bath temperature for rotary evaporation is 40°C to 60°C.

[0040] The water bath temperature is controlled within the range of 40℃ to 60℃, which is sufficient to allow water to evaporate rapidly under reduced pressure, thus achieving efficient solution concentration.

[0041] Specifically, the supernatant of peach gum polysaccharide was transferred to a rotary evaporator and concentrated by rotary evaporation under reduced pressure at a water bath temperature of 40°C to 60°C until the system volume was reduced to 1 / 6 to 1 / 5 of the total volume, thus obtaining a concentrated crude polysaccharide solution.

[0042] S13. The concentrated polysaccharide crude solution was subjected to dialysis and alcohol precipitation and drying in sequence to obtain peach gum polysaccharide stabilizer.

[0043] Dialysis and alcohol precipitation of the concentrated polysaccharide crude solution can effectively remove small molecule impurities, significantly improve the purity of peach gum polysaccharide, and achieve efficient precipitation and collection of peach gum polysaccharide.

[0044] In some embodiments, the step of dialysis treatment of the concentrated polysaccharide crude solution includes: preparing a dialysis bag; heating the dialysis bag in a boiling water bath for 20 to 25 minutes to obtain an activated dialysis bag; transferring the concentrated polysaccharide crude solution into the activated dialysis bag; sealing both ends of the dialysis bag; and dialysis treatment in a treatment solution to obtain a dialyzed peach gum polysaccharide aqueous solution.

[0045] Heating the dialysis bag in a boiling water bath for 20 to 25 minutes can effectively remove small molecule impurities. Simultaneously, heating fully opens the pore structure of the dialysis membrane, allowing small molecule impurities to pass through smoothly during dialysis. After sealing both ends of the dialysis bag, place it in the processing solution to completely seal the concentrated polysaccharide crude solution inside the bag, preventing impurities in the external processing solution from entering the bag and contaminating the polysaccharide sample.

[0046] Specifically, a dialysis bag of suitable length is selected, with a molecular weight cutoff typically between 2000 Da and 3500 Da. The dialysis bag is then heated in a boiling water bath for 20 to 25 minutes to fully activate the dialysis membrane, resulting in an activated dialysis bag. After cooling, the concentrated crude polysaccharide solution is transferred into the activated dialysis bag. The two ends of the dialysis bag are sealed, and it is placed in a treatment solution for dialysis. The external phase water is replaced periodically to remove small molecule impurities, yielding a dialyzed peach gum polysaccharide aqueous solution. In this process, the dialysis bag has a molecular weight cutoff of 2000 Da to 3500 Da. During dialysis, peach gum polysaccharides with molecular weights greater than the cutoff are retained inside the bag, while small molecule impurities diffuse through the membrane into the external phase treatment solution driven by the concentration gradient. By periodically replacing the treatment solution, efficient purification of the polysaccharide is achieved.

[0047] It should be noted that the treatment solution can be deionized water.

[0048] In some embodiments, the step of ethanol precipitation and drying of the concentrated polysaccharide crude solution includes: under stirring conditions, pouring 1 volume of dialyzed peach gum polysaccharide aqueous solution into 4 to 5 volumes of anhydrous ethanol while stirring, and continuing to stir for 10 to 20 minutes after the addition is complete, and then letting it stand at room temperature for 6 to 12 hours. After standing, the precipitate is washed once or twice with anhydrous ethanol, and dried to obtain peach gum polysaccharide stabilizer.

[0049] The volume ratio of the dialyzed peach gum polysaccharide aqueous solution to anhydrous ethanol is 1:4 to 1:5 to ensure sufficient precipitation of the peach gum polysaccharide. Under stirring, the peach gum polysaccharide aqueous solution is slowly poured into anhydrous ethanol, allowing for rapid and uniform mixing, which promotes uniform precipitation of the peach gum polysaccharide. Standing for 6 to 12 hours allows the suspended flocculent precipitate to settle completely, reducing the loss of peach gum polysaccharide in the supernatant and ensuring complete precipitation. Washing the precipitate once or twice with anhydrous ethanol effectively removes small molecule impurities adsorbed on the precipitate surface.

[0050] Specifically, with stirring on a glass rod, 1 volume of the dialyzed peach gum polysaccharide aqueous solution was slowly poured into 4 to 5 volumes of anhydrous ethanol. Stirring was continued while pouring to promote complete precipitation of the peach gum polysaccharide. After the addition was complete, stirring was continued for 10 to 20 minutes. The mixture was then allowed to stand at room temperature for 6 to 12 hours to allow the polysaccharide flocculent precipitate to completely precipitate. After standing, the precipitate was washed once or twice with anhydrous ethanol. The washed peach gum polysaccharide precipitate was transferred to a petri dish or evaporating dish and dried in a vacuum drying oven at 45°C to 55°C until constant weight was obtained, yielding the peach gum polysaccharide stabilizer.

[0051] In some embodiments, before the steps of dispersing peach gum powder in deionized water to form an extract with a pH of 2 to 10, heating and stirring to extract, and collecting the supernatant after centrifugation, the method further includes: pulverizing the dried raw peach gum and sieving it to obtain peach gum powder.

[0052] The dried natural peach gum is pulverized to increase its specific surface area and improve extraction efficiency. Passing it through a 100-mesh sieve removes insufficiently pulverized coarse particles, resulting in peach gum powder with uniform particle size.

[0053] This application also provides an application of peach gum polysaccharide stabilizer in the preparation of low oil-to-water ratio emulsions.

[0054] In some embodiments, the application of peach gum polysaccharide stabilizer in the preparation of low oil-to-water ratio emulsions includes: dissolving the peach gum polysaccharide stabilizer in deionized water to prepare a 5% peach gum polysaccharide solution. The peach gum polysaccharide solution is then mixed with soybean oil at an oil-to-water volume ratio of 1:10 to 1:9, and homogenized under high pressure for 2-3 minutes to obtain the peach gum polysaccharide emulsion.

[0055] For example, weigh 5.0g of peach gum polysaccharide stabilizer, add deionized water to a final volume of 100ml, and place in a constant temperature water bath at 40℃ to 45℃. Stir continuously for 5 to 6 hours until completely dissolved to obtain a 5% peach gum polysaccharide solution. Mix the peach gum polysaccharide solution with soybean oil at an oil-to-water volume ratio of 1:10 to 1:9. After initial shaking, homogenize under high pressure at 12000rpm for 2 to 3 minutes to obtain a peach gum polysaccharide emulsion.

[0056] Combination Figure 2 As shown, this disclosure also provides a method for preparing a peach gum polysaccharide stabilizer, comprising the following steps: S21. After the dried raw peach gum is pulverized, it is sieved to obtain peach gum powder.

[0057] S22. Disperse peach gum powder in deionized water to form an extract with a pH of 2 to 10. Heat and stir to extract, then collect the supernatant after centrifugation.

[0058] S23. The supernatant is concentrated by rotary evaporation to obtain a concentrated crude polysaccharide solution.

[0059] S24. The concentrated polysaccharide crude solution is subjected to dialysis and alcohol precipitation and drying in sequence to obtain peach gum polysaccharide stabilizer.

[0060] The following examples 1 to 5 illustrate the preparation process and application of gum arabic stabilizer, and Comparative Examples 1 and 2 illustrate the application of gum arabic stabilizer and natural gum stabilizer.

[0061] It should be noted that, referring to Table 1, M w M is the weight-average molecular weight; n Number average molecular weight; M w / M n R is the molecular weight distribution index; g is the radius of rotation; a, b, ab, and c are significance markers, where different letters indicate significant differences between groups.

[0062] Example 1 A method for preparing a peach gum polysaccharide stabilizer includes the following steps: The dried natural peach gum is pulverized and then passed through a 100-mesh sieve to obtain peach gum powder.

[0063] Weigh 24.3g of peach gum powder and disperse it in 1000ml of deionized water to form an extract. The pH of the extract is 2. After stirring, place it in a constant temperature water bath at 90℃ and stir for 6 hours. Then, centrifuge for 5 minutes under a relative centrifugal force of 8000×g and collect the supernatant.

[0064] The supernatant was concentrated by rotary evaporation at a water bath temperature of 50°C to obtain a concentrated crude polysaccharide solution.

[0065] Place the dialysis bag of the preset length in a boiling water bath and heat for 20 minutes. After cooling, transfer the concentrated crude polysaccharide solution into the dialysis bag, seal both ends of the dialysis bag, and place it in the treatment solution for dialysis to obtain a dialyzed peach gum polysaccharide aqueous solution.

[0066] Under stirring conditions, 1 volume of the dialyzed peach gum polysaccharide aqueous solution was poured into 4 volumes of anhydrous ethanol while stirring. After the addition was complete, stirring was continued for 10 minutes. Then, the mixture was allowed to stand at room temperature for 12 hours. After standing, the precipitate was washed once with anhydrous ethanol and dried to obtain the peach gum polysaccharide stabilizer, denoted as PGP-2.

[0067] Referring to Tables 1 and 2, in Example 1, the uronic acid content of the peach gum polysaccharide stabilizer (PGP-2) was 12.78%~12.80% by mass. The weight-average molecular weight (M) of the peach gum polysaccharide stabilizer... w The value is 1.0470 × 10 6 g / mol ~ 1.393 × 10 6 g / mol, number-average molecular weight (M) n The value is 1.366 × 10 6 g / mol ~ 1.392 × 10 6 g / mol, molecular weight distribution index (M w / M n The mean square radius of gyration (R0) is 1.751~1.791. g The wavelength range is 83.0 nm to 83.6 nm. The chemical composition of peach gum polysaccharide stabilizer (PGP-2) by mass percentage includes total sugar: 86.04% to 87.20%, protein: 0.56% to 0.64%, polyphenols: 0.08% to 0.18%, and the balance being water and inorganic salts.

[0068] Combination Figure 3 As shown, in Example 1, the shear viscosity of PGP-2 does not change significantly with the shear rate, closely resembling Newtonian fluid behavior.

[0069] Combination Figure 4 As shown in Example 1, Figure 4 (a) Energy storage modulus (G') - frequency curve and Figure 4 (b) As shown in the loss modulus (G'')-frequency curve, PGP-2 has a higher G' than G'' across the entire frequency range, indicating that the system is mainly elastic with some viscosity, exhibiting gel-like characteristics.

[0070] Combination Figure 5 and Figure 6As shown in Example 1, PGP-2 exhibits extremely low shear viscosity during the low shear phase (0-200s); during the high shear phase (200s-300s), the shear viscosity is close to that of the low shear phase (0-200s); and during the recovery shear phase (300s-450s), the shear viscosity of PGP-2 shows almost no recovery.

[0071] Combination Figure 7 and Figure 8 As shown in Example 1, the shear strain of PGP-2 increases slowly over time, and its recovery ability is weak.

[0072] Combination Figure 9 As shown in Example 1, the Zeta potential of PGP-2 is negative and the absolute value of the Zeta potential is greater than 30mV, which belongs to a highly stable colloidal system.

[0073] Example 1 also provides an application of peach gum polysaccharide stabilizer in the preparation of low oil-to-water ratio emulsions, as detailed below.

[0074] A 5% peach gum polysaccharide solution was prepared by dissolving a peach gum polysaccharide stabilizer in deionized water. The peach gum polysaccharide solution was then mixed with soybean oil at a volume ratio of 1:9. After initial mixing, the mixture was homogenized under high pressure at 12,000 rpm for 3 minutes to obtain a peach gum polysaccharide emulsion, denoted as PPE-2.

[0075] Combination Figure 10 As shown, Figure 10 In the image, the first row and first column show an optical microscope image of peach gum polysaccharide emulsion PPE-2 at 100x magnification, and the second row and first column show an optical microscope image of peach gum polysaccharide emulsion PPE-2 at 200x magnification. It can be seen that in Example 1, the oil droplets of PPE-2 are small in size and uniformly distributed, appearing as a fine mist under the microscope with almost no large droplets, demonstrating a highly efficient emulsification and dispersion effect. Combined with... Figure 11 (a) The particle size distribution diagram shows that PPE-2 has a narrow particle size distribution, with the main peak concentrated in 2μm-4μm, the median particle size (D50) <5μm, and almost no large particles larger than 10μm, which meets the particle size requirements for emulsion stability.

[0076] Combination Figure 12 As shown, in Example 1, PPE-2 was a homogeneous emulsion before centrifugation, but after centrifugation, PPE-2 showed obvious separation of upper floating oil and whey. Combined with... Figure 13 As shown, the centrifugal stability constant of PPE-2 is less than 20%.

[0077] Combination Figure 14 As shown, in Example 1, PPE-2 was a homogeneous emulsion before heating, but after heating, PPE-2 exhibited a large amount of foam and slight stratification. Combined with... Figure 15 As shown, Figure 15 In the image, the first row and first column show an optical microscope image of the heated peach gum polysaccharide emulsion PPE-2 at 100x magnification, and the second row and first column show an optical microscope image of the heated peach gum polysaccharide emulsion PPE-2 at 200x magnification. It can be seen that the PPE-2 oil droplets remain fine and dense even after heating.

[0078] Combination Figure 16 As shown in Example 1, PPE-2 remained a homogeneous emulsion after 120 days of storage at room temperature, without significant phase separation, floating oil, or flocculation, exhibiting only a small amount of bottom sediment, demonstrating superior long-term stability. Combined with... Figure 17 As shown, Figure 17 In the image, the first row and first column show an optical microscope image of peach gum polysaccharide emulsion PPE-2 after 120 days of storage at room temperature, magnified at 100x. The second row and first column show an optical microscope image of peach gum polysaccharide emulsion PPE-2 after 120 days of storage at room temperature, magnified at 200x. It can be seen that the oil droplets of PPE-2 after 120 days of storage at room temperature are finely and uniformly distributed, with no obvious droplet aggregation.

[0079] In Example 1, PPE-2 was stored at room temperature for 30 days to observe its stability. Combined with... Figure 18 As shown, the first row, column PPE-2, is a visual representation of PPE-2 stored at room temperature for 1 day, where PPE-2 appears as a homogeneous emulsion; the second row, column PPE-2, is a visual representation of PPE-2 stored at room temperature for 3 days, where there is very slight sedimentation; the third row, column PPE-2, is a visual representation of PPE-2 stored at room temperature for 30 days, where it still maintains a homogeneous emulsion, with no obvious phase separation, floating oil or flocculation, and only a small amount of bottom sediment, demonstrating excellent long-term stability.

[0080] Example 2 The pH of the extract was 4. The resulting peach gum polysaccharide stabilizer was designated PGP-4. The resulting peach gum polysaccharide emulsion was designated PPE-4.

[0081] Referring to Tables 1 and 2, in Example 2, the mass percentage of uronic acid in the peach gum polysaccharide stabilizer (PGP-4) was 24.57%~25.35%. The weight-average molecular weight (M) of the peach gum polysaccharide stabilizer... w The value is 5.494 × 10 6 g / mol ~ 5.744 × 10 6 g / mol, number-average molecular weight (M) n The value is 3.276 × 10 6 g / mol ~ 3.470 × 10 6 g / mol, molecular weight distribution index (M w / M nThe value ranges from 1.655 to 1.677, and the molecular mean square radius of gyration (R) is... g The wavelength range is 149.75 nm to 170.55 nm. The chemical composition of peach gum polysaccharide stabilizer (PGP-4) by mass percentage includes total sugar: 84.77% to 85.75%, protein: 0.77% to 0.79%, polyphenols: 0.01% to 0.37%, and the balance being water and inorganic salts.

[0082] Combination Figure 3 As shown in Example 2, PGP-4 exhibits typical shear-thinning behavior, meaning its shear viscosity decreases significantly with increasing shear rate, consistent with pseudoplastic fluid characteristics. The shear viscosity is high, and the degree of shear-thinning is quite pronounced.

[0083] Combination Figure 4 As shown in Example 2, Figure 4 (a) Energy storage modulus (G') - frequency curve and Figure 4 (b) As shown in the loss modulus (G'')-frequency curve, PGP-4 has a higher G' than G'' across the entire frequency range, indicating that the system is mainly elastic with a secondary viscosity, exhibiting gel-like characteristics.

[0084] Combination Figure 5 and Figure 6 As shown in Example 2, PGP-4 exhibits low shear viscosity during the low-shear phase (0-200s). During the high-shear phase (200s-300s), the shear viscosity decreases to a similarly low value. During the recovery shear phase (300s-450s), the shear viscosity of PGP-4 partially recovers to its initial level.

[0085] Combination Figure 7 and Figure 8 As shown in Example 2, the shear strain of PGP-4 increases slowly over time, and its recovery ability is weak.

[0086] Combination Figure 9 As shown in Example 2, the Zeta potential of PGP-4 is negative and the absolute value of the Zeta potential is greater than 30mV, which belongs to a highly stable colloidal system.

[0087] Combination Figure 10 As shown, Figure 10 In the image, the first row and second column show an optical microscope image of peach gum polysaccharide emulsion PPE-4 at 100x magnification, and the second row and second column show an optical microscope image of peach gum polysaccharide emulsion PPE-4 at 200x magnification. It can be seen that in Example 2, PPE-4 locally exhibits large-diameter droplets and a slight tendency to aggregate. Combined with... Figure 11(b) The particle size distribution diagram shows that PPE-4 has a slightly wider particle size distribution, with the main peak located in the range of 5 μm to 10 μm and the D50 of about 8 μm to 10 μm. There are a small number of large particles >15 μm.

[0088] Combination Figure 12 As shown in Example 2, PPE-4 was a homogeneous emulsion before centrifugation, but after centrifugation, PPE-4 showed obvious separation of upper floating oil and whey. Combined with... Figure 13 As shown, the centrifugal stability constant of PPE-4 is 20% to 30%.

[0089] Combination Figure 14 As shown in Example 2, PPE-4 was a homogeneous emulsion before heating, and only produced a small amount of foam after heating, while the emulsion's homogeneity was largely preserved. Combined with... Figure 15 As shown, Figure 15 In the image, the first row and second column show an optical microscope image of the heated peach gum polysaccharide emulsion PPE-4 at 100x magnification, and the second row and second column show an optical microscope image of the heated peach gum polysaccharide emulsion PPE-4 at 200x magnification. It can be seen that the heated PPE-4 oil droplets did not show significant aggregation.

[0090] Combination Figure 16 As shown in Example 2, PPE-4 remained a homogeneous emulsion after 120 days of storage at room temperature, without significant phase separation, floating oil, or sedimentation. Combined with... Figure 17 As shown, Figure 17 In the image, the first row and second column show an optical microscope image of peach gum polysaccharide emulsion PPE-4 after 120 days of storage at room temperature, magnified at 100x. The second row and second column show an optical microscope image of peach gum polysaccharide emulsion PPE-2 after 120 days of storage at room temperature, magnified at 200x. It can be seen that the oil droplets in PPE-4 after 120 days of storage at room temperature are uniformly distributed, and no obvious droplet aggregation is observed.

[0091] In Example 2, PPE-4 was stored at room temperature for 30 days to observe its stability. (Combined with...) Figure 18 As shown, the first row, column PPE-4, is a visual representation of PPE-4 stored at room temperature for 1 day, where PPE-4 appears as a homogeneous emulsion; the second row, column PPE-4, is a visual representation of PPE-4 stored at room temperature for 3 days, where PPE-4 appears as a homogeneous emulsion; the third row, column PPE-4, is a visual representation of PPE-4 stored at room temperature for 30 days, where it still maintains a homogeneous emulsion on day 30, with no obvious phase separation, floating oil, or flocculation, demonstrating excellent long-term stability.

[0092] Example 3 The pH of the extract was 6. The resulting peach gum polysaccharide stabilizer was designated PGP-6. The resulting peach gum polysaccharide emulsion was designated PPE-6.

[0093] Referring to Tables 1 and 2, in Example 3, the mass percentage of uronic acid in the peach gum polysaccharide stabilizer (PGP-6) was 24.62%~25.68%. The weight-average molecular weight (M) of the peach gum polysaccharide stabilizer... w The value is 5.499 × 10 6 g / mol ~ 1.105 × 10 6 g / mol, number-average molecular weight (M) n The value is 3.396 × 10 6 g / mol ~ 3.690 × 10 6 g / mol, molecular weight distribution index (M w / M n The molecular mean square radius of gyration (R) is 1.620~1.654. g The wavelength range is 145.8 nm to 168.4 nm. The chemical composition of peach gum polysaccharide stabilizer (PGP-6) by mass percentage includes total sugar: 84.68% to 88.48%, protein: 0.73% to 0.85%, polyphenols: 0.06% to 0.32%, and the balance being water and inorganic salts.

[0094] Combination Figure 3 As shown in Example 3, PGP-6 exhibits typical shear-thinning behavior, meaning its shear viscosity decreases significantly with increasing shear rate, consistent with pseudoplastic fluid characteristics. The shear viscosity is high, and the degree of shear-thinning is quite pronounced.

[0095] Combination Figure 4 As shown in Example 3, Figure 4 (a) Energy storage modulus (G') - frequency curve and Figure 4 (b) As shown in the loss modulus (G'')-frequency curve, PGP-6 has a higher G' than G'' across the entire frequency range, indicating that the system is mainly elastic with a secondary viscosity, exhibiting gel-like characteristics.

[0096] Combination Figure 5 and Figure 6 As shown in Example 2, PGP-6 exhibits low shear viscosity during the low-shear phase (0-200s). During the high-shear phase (200s-300s), the shear viscosity decreases to a similarly low value. During the recovery shear phase (300s-450s), the shear viscosity of PGP-6 partially recovers to its initial level.

[0097] Combination Figure 7 and Figure 8 As shown in Example 3, the shear strain of PGP-6 increases slowly over time, and its recovery ability is weak.

[0098] Combination Figure 9As shown in Example 3, the Zeta potential of PGP-6 is negative and the absolute value of the Zeta potential is greater than 30mV, which belongs to a highly stable colloidal system.

[0099] Combination Figure 10 As shown, Figure 10 In the image, the first row and third column show an optical microscope image of peach gum polysaccharide emulsion PPE-6 at 100x magnification, and the second row and third column show an optical microscope image of peach gum polysaccharide emulsion PPE-6 at 200x magnification. It can be seen that in Example 3, large-diameter droplets and a slight tendency to aggregate are locally observed in PPE-6. Combined with... Figure 11 (c) The particle size distribution diagram shows that the main peak of PPE-6 extends to 5μm-15μm, and the D50 is about 10μm-12μm, indicating a wide particle size distribution.

[0100] Combination Figure 12 As shown in Example 3, PPE-6 was a homogeneous emulsion before centrifugation, but after centrifugation, PPE-6 showed obvious separation of upper floating oil and whey. Combined with... Figure 13 As shown, the centrifugal stability constant of PPE-6 is 30% to 40%.

[0101] Combination Figure 14 As shown in Example 3, PPE-6 was a homogeneous emulsion before heating, and only produced a small amount of foam after heating, while the emulsion's homogeneity was largely preserved. Combined with... Figure 15 As shown, Figure 15 In the image, the first row and third column show an optical microscope image of the heated peach gum polysaccharide emulsion PPE-6 at 100x magnification, and the second row and third column show an optical microscope image of the heated peach gum polysaccharide emulsion PPE-6 at 200x magnification. It can be seen that the heated PPE-6 oil droplets did not show significant aggregation.

[0102] Combination Figure 16 As shown in Example 3, PPE-6 remained a homogeneous emulsion after 120 days of storage at room temperature, without significant phase separation, floating oil, or sedimentation. Figure 17 As shown, Figure 17 In the image, the first row and third column show an optical microscope image of PPE-6 gum arabic emulsion after 120 days of storage at room temperature, magnified at 100x. The second row and third column show an optical microscope image of PPE-6 gum arabic emulsion after 120 days of storage at room temperature, magnified at 200x. It can be seen that the oil droplets of PPE-6 after 120 days of storage at room temperature are uniformly distributed, and no obvious droplet aggregation is observed.

[0103] In Example 3, PPE-6 was stored at room temperature for 30 days to observe its stability. (Combined with...) Figure 18As shown, the first row, column PPE-6, is a visual representation of PPE-6 stored at room temperature for 1 day, where PPE-6 appears as a homogeneous emulsion; the second row, column PPE-6, is a visual representation of PPE-6 stored at room temperature for 3 days, where PPE-6 appears as a homogeneous emulsion; the third row, column PPE-6, is a visual representation of PPE-6 stored at room temperature for 30 days, where it still maintains a homogeneous emulsion on day 30, with no obvious phase separation, floating oil, or flocculation, demonstrating excellent long-term stability.

[0104] Example 4 The pH of the extract was 8. The resulting peach gum polysaccharide stabilizer was designated PGP-8. The resulting peach gum polysaccharide emulsion was designated PPE-8.

[0105] Referring to Tables 1 and 2, in Example 4, the mass percentage of uronic acid in the peach gum polysaccharide stabilizer (PGP-8) was 25.24%~25.74%. The weight-average molecular weight (M) of the peach gum polysaccharide stabilizer... w The value is 5.918 × 10 6 g / mol ~ 6.400 × 10 6 g / mol, number-average molecular weight (M) n The value is 3.249 × 10 6 g / mol ~ 3.419 × 10 6 g / mol, molecular weight distribution index (M w / M n The molecular mean square radius of gyration (R) ranges from 1.658 to 2.038. g The wavelength range is 157.15nm to 188.75nm. The chemical composition of peach gum polysaccharide stabilizer (PGP-8) by mass percentage includes total sugar: 85.34% to 86.96%, protein: 0.93% to 1.03%, polyphenols: 0.26% to 0.34%, and the balance being water and inorganic salts.

[0106] Combination Figure 3 As shown in Example 4, PGP-8 exhibits typical shear-thinning behavior, meaning its shear viscosity decreases significantly with increasing shear rate, consistent with pseudoplastic fluid characteristics. The shear viscosity is high, and the degree of shear thinning is quite pronounced.

[0107] Combination Figure 4 As shown, in Example 4, as Figure 4 (a) Energy storage modulus (G') - frequency curve and Figure 4 (b) As shown in the loss modulus (G'')-frequency curve, PGP-8 exhibits a higher G' than G'' across the entire frequency range, indicating that the system is primarily elastic with secondary viscosity, exhibiting gel-like characteristics. Furthermore, both G' and G'' of PGP-8 increase slowly with increasing frequency, demonstrating stronger elasticity and viscoelasticity.

[0108] Combination Figure 5 and Figure 6 As shown in Example 4, PGP-8 maintains high shear viscosity during the low-shear phase (0-200s). During the high-shear phase (200s-300s), the shear viscosity drops sharply to a near-low value. During the recovery shear phase (300s-450s), the shear viscosity of PGP-8 rapidly recovers to its initial level.

[0109] Combination Figure 7 and Figure 8 As shown in Example 4, the shear strain of PGP-8 quickly reaches a plateau in a short time with almost no subsequent viscous flow, and the shear strain recovers rapidly after the stress is removed.

[0110] Combination Figure 9 As shown in Example 4, the Zeta potential of PGP-8 is negative and the absolute value of the Zeta potential is greater than 30mV, which belongs to a highly stable colloidal system.

[0111] Combination Figure 10 As shown, Figure 10 In the image, the first row and fourth column show an optical microscope image of peach gum polysaccharide emulsion PPE-8 at 100x magnification, and the second row and fourth column show an optical microscope image of peach gum polysaccharide emulsion PPE-8 at 200x magnification. It can be seen that in Example 4, PPE-8 locally exhibits large droplets and a slight tendency to aggregate; the number of large oil droplets in PPE-8 is relatively large, and the droplet spacing is more sparse. Combined with... Figure 11 The particle size distribution diagram (d) shows that PPE-8 has a wide particle size distribution, with the main peak covering 10μm-30μm and D50 of about 15μm-20μm, and the proportion of large-diameter droplets is significantly increased.

[0112] Combination Figure 12 As shown in Example 4, PPE-8 was a homogeneous emulsion before centrifugation, and after centrifugation, PPE-8 only showed slight stratification, while the main structure of the emulsion remained intact. Combined with... Figure 13 As shown, the emulsification stability index (Ke) of PPE-8 is greater than 80%. The high Ke value and low stratification of PPE-8 prove that the peach gum polysaccharide stabilizer extracted at high pH can effectively resist the aggregation of oil droplets and phase separation caused by centrifugal force.

[0113] Combination Figure 14 As shown in Example 4, PPE-8 was a homogeneous emulsion before heating, and only produced a small amount of foam after heating, while the emulsion's homogeneity was largely preserved. Combined with... Figure 15 As shown, Figure 15In the image, the first row and fourth column show an optical microscope image of the heated peach gum polysaccharide emulsion PPE-8 at 100x magnification, and the second row and fourth column show an optical microscope image of the heated peach gum polysaccharide emulsion PPE-8 at 200x magnification. It can be seen that the heated PPE-8 oil droplets do not show obvious aggregation, and while there are slightly more large oil droplets, their distribution remains uniform.

[0114] Combination Figure 16 As shown, in Example 4, PPE-8 remained a homogeneous emulsion after 120 days of storage at room temperature, without significant phase separation, floating oil, or sedimentation. Combined with... Figure 17 As shown, Figure 17 In the image, the first row and fourth column show an optical microscope image of PPE-8 peach gum polysaccharide emulsion after 120 days of storage at room temperature, magnified at 100x. The second row and fourth column show an optical microscope image of PPE-8 peach gum polysaccharide emulsion after 120 days of storage at room temperature, magnified at 200x. It can be seen that the oil droplets in PPE-8 after 120 days of storage at room temperature are uniformly distributed, and no obvious droplet aggregation is observed.

[0115] In Example 4, PPE-8 was stored at room temperature for 30 days to observe its stability. (Combined with...) Figure 18 As shown, the first row, column PPE-8, is a visual representation of PPE-8 stored at room temperature for 1 day. PPE-8 appears as a homogeneous emulsion, with a slightly darker milky yellow color due to its high uronic acid content. The second row, column PPE-8, is a visual representation of PPE-8 stored at room temperature for 3 days. PPE-8 appears as a homogeneous emulsion, with a slightly darker milky yellow color due to its high uronic acid content. The third row, column PPE-8, is a visual representation of PPE-8 stored at room temperature for 30 days. On the 30th day, it still maintains a homogeneous emulsion, with no obvious phase separation, floating oil, or flocculation, demonstrating excellent long-term stability.

[0116] Example 5 The pH of the extract was 10. The resulting peach gum polysaccharide stabilizer was designated PGP-10. The resulting peach gum polysaccharide emulsion was designated PPE-10.

[0117] Referring to Tables 1 and 2, in Example 5, the mass percentage of uronic acid in the peach gum polysaccharide stabilizer (PGP-2) was 25.90%~26.54%. The weight-average molecular weight (M) of the peach gum polysaccharide stabilizer... w The value is 5.132 × 10 6 g / mol ~ 6.722 × 10 6 g / mol, number-average molecular weight (M) n The value is 3.121 × 10 6 g / mol ~ 4.127 × 10 6 g / mol, molecular weight distribution index (M w / M nThe molecular mean square radius of gyration (R) is 1.628~1.642. g The wavelength range is 139.7 nm to 191.9 nm. The chemical composition of peach gum polysaccharide stabilizer (PGP-10) by mass percentage includes total sugar: 83.25% to 85.03%, protein: 0.96% to 1.16%, polyphenols: 0.16% to 0.46%, and the balance being water and inorganic salts.

[0118] Combination Figure 3 As shown in Example 5, PGP-10 exhibits typical shear-thinning behavior, meaning that the shear viscosity decreases significantly with increasing shear rate, consistent with pseudoplastic fluid characteristics. The shear viscosity is high, and the degree of shear thinning is quite pronounced.

[0119] Combination Figure 4 As shown in Example 5, Figure 4 (a) Energy storage modulus (G') - frequency curve and Figure 4 (b) As shown in the loss modulus (G'')-frequency curve, PGP-10 exhibits a higher G' than G'' across the entire frequency range, indicating that the system is primarily elastic with secondary viscosity, exhibiting gel-like characteristics. Furthermore, the G' and G'' of PGP-10 increase slowly with increasing frequency, demonstrating stronger elasticity and viscoelasticity.

[0120] Combination Figure 5 and Figure 6 As shown in Example 5, PGP-10 maintains high shear viscosity during the low-shear phase (0-200s). During the high-shear phase (200s-300s), the shear viscosity drops sharply to a near-low value. During the recovery shear phase (300s-450s), the shear viscosity of PGP-10 rapidly recovers to its initial level.

[0121] Combination Figure 7 and Figure 8 As shown in Example 5, the shear strain of PGP-10 increases slowly over time, and its recovery ability is weak.

[0122] Combination Figure 9 As shown in Example 5, the Zeta potential of PGP-10 is negative and the absolute value of the Zeta potential is greater than 30mV, which belongs to a highly stable colloidal system.

[0123] Combination Figure 10 As shown, Figure 10In the image, the first row and fifth column show an optical microscope image of peach gum polysaccharide emulsion PPE-10 at 100x magnification, and the second row and fifth column show an optical microscope image of peach gum polysaccharide emulsion PPE-10 at 200x magnification. It can be seen that in Example 5, the oil droplets of PPE-10 show locally large droplets with a slight tendency to aggregate; the number of large oil droplets in PPE-10 is relatively large, and the droplet spacing is more sparse. Combined with... Figure 11 The particle size distribution diagram in (e) shows that the main peak of PPE-10 is located in the range of 5 μm to 20 μm, and the D50 is approximately 10 μm to 15 μm.

[0124] Combination Figure 12 As shown in Example 5, PPE-10 was a homogeneous emulsion before centrifugation, and after centrifugation, PPE-10 only showed slight stratification, with the main structure of the emulsion remaining intact. Combined with... Figure 13 As shown, the emulsification stability index (Ke) of PPE-10 is greater than or equal to 50%. The high Ke value and low stratification of PPE-10 prove that the peach gum polysaccharide stabilizer extracted at high pH can effectively resist the aggregation of oil droplets and phase separation caused by centrifugal force.

[0125] Combination Figure 14 As shown in Example 5, PPE-10 was a homogeneous emulsion before heating, and only produced a small amount of foam after heating, while the emulsion's homogeneity was largely preserved. (Combined with...) Figure 15 As shown, Figure 15 In the image, the first row and fifth column show an optical microscope image of the heated peach gum polysaccharide emulsion PPE-10 at 100x magnification, and the second row and fifth column show an optical microscope image of the heated peach gum polysaccharide emulsion PPE-10 at 200x magnification. It can be seen that the heated PPE-10 oil droplets do not show obvious aggregation, and while there are slightly more large oil droplets, their distribution remains uniform.

[0126] Combination Figure 16 As shown, in Example 5, PPE-10 remained a homogeneous emulsion after 120 days of storage at room temperature, without significant phase separation, floating oil, or sedimentation. Figure 17 As shown, Figure 17 In the image, the first row and fifth column show an optical microscope image of PPE-10 peach gum polysaccharide emulsion after 120 days of storage at room temperature, magnified at 100x. The second row and fifth column show an optical microscope image of PPE-10 peach gum polysaccharide emulsion after 120 days of storage at room temperature, magnified at 200x. It can be seen that the oil droplets in PPE-10 after 120 days of storage at room temperature are uniformly distributed, and no obvious droplet aggregation is observed.

[0127] In Example 5, PPE-10 was stored at room temperature for 30 days to observe its stability. (Combined with...) Figure 18As shown, the first row, column PPE-10, is a visual representation of PPE-10 stored at room temperature for 1 day. PPE-10 appears as a homogeneous emulsion, with a slightly darker milky yellow color due to its high uronic acid content. The second row, column PPE-10, is a visual representation of PPE-10 stored at room temperature for 3 days. PPE-10 appears as a homogeneous emulsion, with a slightly darker milky yellow color due to its high uronic acid content. The third row, column PPE-10, is a visual representation of PPE-10 stored at room temperature for 30 days. On the 30th day, it still maintains a homogeneous emulsion, with no obvious phase separation, floating oil, or flocculation, demonstrating excellent long-term stability.

[0128] In summary, combining Figure 3 As shown, PGP-4, PGP-6, PGP-8, and PGP-10 have significantly higher viscosities than PGP-2, and exhibit more pronounced shear thinning. The viscosity order is: PGP-8 > PGP-10 > PGP-6 > PGP-4 > PGP-2. These results indicate that the peach gum polysaccharide stabilizer extracted at high pH possesses stronger thickening ability and rheological regulation potential. It can construct a three-dimensional network structure in the emulsion, and its shear thinning properties facilitate flow during homogenization and allow it to recover high viscosity after standing, thus effectively inhibiting oil droplet sedimentation and aggregation.

[0129] Combination Figure 4 As shown, across the entire frequency range, the G' of all samples was higher than G'', and the order of G' and G'' was consistent: PGP-8 > PGP-10 > PGP-6 > PGP-4 > PGP-2. Among them, PGP-8 and PGP-10 showed significantly higher G' and G'' values ​​than other samples, and these values ​​increased slowly with increasing frequency, indicating stronger elasticity and viscoelasticity. These results demonstrate that the high-pH extracted gum polysaccharide stabilizer can form a highly elastic and tough viscoelastic film at the water-oil interface, resisting film rupture caused by oil droplet collisions and achieving self-repair when oil droplets deform, thus providing excellent mechanical stability for the emulsion.

[0130] Combination Figure 5 and Figure 6 As shown, in the low-shear phase (0s-200s), PGP-8 and PGP-10 maintain high shear viscosity, PGP-4 and PGP-6 have moderate shear viscosity, and PGP-2 has extremely low shear viscosity. In the high-shear phase (200s-300s), the shear viscosity of PGP-4, PGP-6, PGP-8, and PGP-10 decreases to similarly low values, while the shear viscosity of PGP-2 remains almost unchanged. In the recovery shear phase (300s-450s), the shear viscosity of PGP-8 and PGP-10 rapidly recovers to its initial level, the shear viscosity of PGP-4 and PGP-6 partially recovers, while the shear viscosity of PGP-2 hardly recovers.

[0131] Combination Figure 7 and Figure 8 As shown, the shear strain of PGP-2, PGP-4, PGP-6, and PGP-10 increases slowly over time, with weak recovery ability. PGP-8 has excellent thixotropy and elastic recovery ability, and can achieve "shear thinning" under processing shear to adapt to fluid processing. After settling, it quickly rebuilds the network structure and effectively prevents emulsion phase separation.

[0132] Combination Figure 9 As shown, all samples exhibited negative Zeta potentials, with absolute values ​​exceeding 30 mV, indicating a highly stable colloidal system. Samples PGP-8 and PGP-10, extracted at pH 8 and 10 respectively, showed the best performance, with PGP-8 exhibiting the most superior properties. This result indicates that the peach gum polysaccharide stabilizer extracted at high pH has a higher molecular charge density, forming a stronger electrostatic repulsion on the oil droplet surface. This effectively inhibits oil droplet aggregation from an electrostatic stabilization mechanism perspective, further enhancing the long-term stability of the emulsion. Significant differences were observed in the rheological, viscoelastic, thixotropic, and electrostatic properties of the peach gum polysaccharide stabilizers extracted under different pH conditions.

[0133] Combination Figure 10 As shown in the optical microscope images at magnifications of 100x and 200x, the average droplet size of PPE-4, PPE-6, PPE-8, and PPE-10 gradually increased with increasing extraction pH, with localized large droplets and a slight tendency for aggregation. PPE-8 and PPE-10 exhibited the highest number of large oil droplets and the most sparse droplet spacing, indicating that the gum arabic stabilizer extracted under high pH conditions is more prone to forming larger oil droplets during emulsification. The gum arabic stabilizer extracted under different pH conditions significantly affects the microstructure and particle size distribution of the emulsion: for example... Figure 11 The particle size distribution diagram shows that the particle size distribution widens with increasing extraction pH. Among them, PPE-2 has smaller and more uniform emulsion particle size. Although PPE-8 and PPE-10 have larger particle sizes, they achieve better long-term stability due to their excellent interfacial viscoelasticity and electrostatic repulsion.

[0134] Combination Figure 12 As shown, after centrifugation, PPE-2, PPE-4, and PPE-6 all exhibited obvious separation of upper oil and whey, while PPE-8 and PPE-10 only showed slight separation, and the main structure of the emulsion remained intact. Figure 13 As shown, the Ke value first increases and then decreases with increasing extraction pH, with PPE-8 reaching the peak and PPE-2 the lowest. The high Ke values ​​and low stratification of PPE-8 and PPE-10 demonstrate that the peach gum polysaccharide stabilizer extracted under high pH conditions can effectively resist oil droplet aggregation and phase separation caused by centrifugal force.

[0135] Combination Figure 14As shown, after heating, PPE-2 produced a large amount of foam and slight delamination, while PPE-4, PPE-6, PPE-8, and PPE-10 produced only a small amount of foam, and their emulsion homogeneity was basically preserved. Figure 15 As shown in the optical microscope images at magnifications of 100x and 200x, the PPE-2 oil droplets remained fine after heating. The oil droplet size of PPE-4 to PPE-10 increased slightly but showed no obvious aggregation. PPE-8 and PPE-10 had slightly more large oil droplets, but their distribution remained uniform. The samples extracted under high pH conditions maintained emulsion homogeneity under heating, indicating that their interfacial film still possesses excellent anti-agglomeration ability at high temperatures, making it suitable for heat processing scenarios such as food and cosmetics.

[0136] Combination Figure 16 As shown, after long-term storage, all samples remained homogeneous emulsions, with no visible layering, floating oil, or sediment; only the color deepened slightly with increasing extraction pH. Figure 17 As shown in the optical microscope images at magnifications of 100x and 200x, the PPE-2 oil droplets remained the finest after long-term storage. The oil droplet sizes of PPE-4 to PPE-10 increased slightly but showed no significant aggregation. The proportion of large oil droplets in PPE-8 and PPE-10 was slightly higher, but their distribution remained uniform. All samples exhibited excellent long-term storage stability, demonstrating that the peach gum polysaccharide stabilizer can effectively inhibit Auschwitz ripening and oil droplet aggregation, significantly extending the shelf life of the emulsion.

[0137] Comparative Example 1 The difference between Comparative Example 1 and the Example is that the gum arabic stabilizer was dissolved in deionized water to prepare a 5% gum arabic solution. The gum arabic solution was mixed with soybean oil at oil-to-water volume ratios of 1:9, 3:7, and 5:5, respectively, and homogenized under high pressure for 3 minutes to obtain a gum arabic emulsion, denoted as GAE.

[0138] In Comparative Example 1, GAE was stored at room temperature for 30 days to observe its stability. Figure 18 As shown in Comparative Example 1, on day 1, GAEs with oil-water volume ratios of 1:9, 3:7, and 5:5 were all uniformly milky white. On day 3, GAEs with oil-water volume ratios of 1:9, 3:7, and 5:5 all showed obvious stratification, with a transparent oil phase on top and a dilute whey layer on the bottom. Among them, the sample with an oil-water volume ratio of 5:5 showed oil droplet aggregation and floating oil. On day 30, GAEs with oil-water volume ratios of 1:9, 3:7, and 5:5 all showed intensified stratification, with sediment forming at the bottom and the upper floating oil layer thickening, exhibiting extremely poor stability. This indicates that the system cannot effectively resist oil droplet aggregation and phase separation.

[0139] Comparative Example 2 The difference between Comparative Example 2 and the Example is that the natural curd stabilizer was dissolved in deionized water to prepare a 5% natural curd solution. The natural curd solution was mixed with soybean oil at oil-to-water volume ratios of 1:9, 3:7, and 5:5, respectively, and homogenized under high pressure for 3 minutes to obtain a natural curd emulsion, denoted as CURE.

[0140] In Comparative Example 2, CURE was stored at room temperature for 30 days to observe its stability. (Combined with...) Figure 18 As shown in Comparative Example 2, on day 1, the CUREs with oil-water volume ratios of 1:9, 3:7, and 5:5 were all uniformly milky white. On day 3, the CUREs with oil-water volume ratios of 1:9, 3:7, and 5:5 showed only slight stratification and maintained good milky homogeneity. On day 30, the CUREs with oil-water volume ratios of 1:9, 3:7, and 5:5 began to show precipitation and flocculation, but their stability was better than that of GAE in Comparative Example 1, although there was still a significant risk of long-term storage failure.

[0141] Table 1. Molecular structural characteristics of peach gum polysaccharide stabilizers

[0142] Table 2. Composition of peach gum polysaccharide stabilizer (%, w / w)

[0143] In summary, the emulsion stabilized by peach gum polysaccharide exhibited significantly better stability than the controls of gum arabic and natural gum after 30 days of accelerated storage, with no obvious phase separation, proving that peach gum polysaccharide is a highly efficient oil-in-water emulsion stabilizer. Furthermore, the peach gum polysaccharide stabilizers extracted at pH 8 and 10 showed the best stabilizing effect, with no stratification observed within 30 days. The peach gum polysaccharide stabilizer extracted at pH 2 showed the weakest stability, consistent with rheological and Zeta potential results, indicating that high pH extraction is more conducive to obtaining highly stable peach gum polysaccharide stabilizers. Therefore, as a natural plant polysaccharide, peach gum polysaccharide possesses clean label properties and demonstrates excellent anti-stratification and anti-flocculation capabilities in a 1:9 low oil-to-water ratio system, making it a viable alternative to traditional stabilizers such as gum arabic, meeting the long-term storage needs of the food and cosmetic industries.

[0144] The above are merely preferred embodiments of this application and are not intended to limit this application. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of this application should be included within the protection scope of this application. The above are merely preferred embodiments of this application. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the technical principles of this application, and these improvements and modifications should also be considered within the protection scope of this application.

Claims

1. A peach gum polysaccharide stabilizer, characterized in that, It includes total sugars, including uronic acid, wherein the uronic acid accounts for 12.0% to 27.0% of the mass percentage of the gum polysaccharide stabilizer; The weight-average molecular weight of the peach gum polysaccharide stabilizer is 1.000 × 10⁻⁶. 6 g / mol ~ 7.000 × 10 6 g / mol, molecular weight distribution index is 1.60~2.05, and molecular mean square radius of rotation is 80nm~195nm; The pH of the extract in the preparation process of the peach gum polysaccharide stabilizer is 2 to 10.

2. The peach gum polysaccharide stabilizer according to claim 1, characterized in that, The chemical composition, by mass percentage, of the peach gum polysaccharide stabilizer includes: The total sugar content is 83.0%~89.0%, protein content is 0.55%~1.20%, polyphenol content is 0.01%~0.50%, and the remainder is water and inorganic salts.

3. The peach gum polysaccharide stabilizer according to claim 1, characterized in that, The uronic acid accounts for 25.24%~25.75% of the mass of the peach gum polysaccharide stabilizer; The weight-average molecular weight of the peach gum polysaccharide stabilizer is 5.918 × 10⁻⁶. 6 g / mol ~ 6.400 × 10 6 g / mol, molecular weight distribution index is 1.658~2.038, and molecular mean square radius of rotation is 157.15nm~188.75nm; The pH of the extract in the preparation process of the peach gum polysaccharide stabilizer is 8.

4. The peach gum polysaccharide stabilizer according to claim 3, characterized in that, The chemical composition, by mass percentage, of the peach gum polysaccharide stabilizer includes: The total sugar content is 85.34%~86.96%, protein content is 0.93%~1.03%, polyphenol content is 0.26%~0.34%, and the remainder is water and inorganic salts.

5. A method for preparing a peach gum polysaccharide stabilizer as described in any one of claims 1 to 4, characterized in that, The preparation method includes the following steps: Peach gum powder is dispersed in deionized water to form an extract with a pH of 2 to 10. The extract is heated and stirred, and the supernatant is collected after centrifugation. The supernatant was concentrated by rotary evaporation to obtain a concentrated crude polysaccharide solution; The concentrated polysaccharide crude solution was subjected to dialysis and alcohol precipitation drying in sequence to obtain peach gum polysaccharide stabilizer.

6. The preparation method according to claim 5, characterized in that, The steps of dispersing peach gum powder in deionized water to form an extract with a pH of 2 to 10, heating and stirring for extraction, and collecting the supernatant after centrifugation include: Peach gum powder was dispersed in deionized water to form an extract with a concentration of 2.35% to 2.40% and a pH of 2 to 10. After dispersion by stirring, the extract was placed in a constant temperature water bath at 80°C to 90°C and stirred for 6 to 8 hours. Then, it was centrifuged for 5 to 10 minutes under a relative centrifugal force of 7000×g to 9000×g, and the supernatant was collected.

7. The preparation method according to claim 5, characterized in that, The step of dialysis treatment of the concentrated crude polysaccharide solution includes: Prepare dialysis bags; The dialysis bag was heated in a boiling water bath for 20 to 25 minutes to obtain an activated dialysis bag. The concentrated polysaccharide crude solution is transferred into the activated dialysis bag. After the two ends of the dialysis bag are sealed, it is placed in the treatment solution for dialysis treatment to obtain a dialyzed peach gum polysaccharide aqueous solution.

8. The preparation method according to claim 7, characterized in that, The step of ethanol precipitation and drying of the concentrated polysaccharide crude solution includes: Under stirring conditions, 1 volume of the dialyzed peach gum polysaccharide aqueous solution was poured into 4 to 5 volumes of anhydrous ethanol while stirring. After the addition was complete, stirring was continued for 10 to 20 minutes. The mixture was then allowed to stand at room temperature for 6 to 12 hours. After standing, the precipitate was washed once or twice with anhydrous ethanol and dried to obtain the peach gum polysaccharide stabilizer.

9. The preparation method according to claim 5, characterized in that, Before the steps of dispersing peach gum powder in deionized water to form an extract with a pH of 2 to 10, heating and stirring for extraction, and collecting the supernatant after centrifugation, the preparation method further includes: The dried raw peach gum is pulverized and then sieved to obtain peach gum powder.

10. The use of the peach gum polysaccharide stabilizer according to any one of claims 1 to 4 in the preparation of low oil-to-water ratio emulsions.

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