LAUSR

Abstract In the present study, Artemisia sphaerocephala Krasch. polysaccharide (ASKP) and high-molecular-weight fractions (60P) were treated with xylanase to improve the emulsifying properties. Hydrolyzed ASKP and 60P were structurally characterized using analytical size-exclusion chromatography and ion chromatography system. Results showed that molecular weight and radius of gyration decreased, while the molecular conformation became more extended. After hydrolysis, the monosaccharide composition had no significant changes, indicating that xylanase disrupted the main backbones of 60P and 60P in ASKP without affecting their side chains. Rheological analysis showed that the hydrolyzed 60P and ASKP had lower viscosities than those of native ones. The hydrolysates were also conferred stronger capacities to reduce the interfacial tension at oil/water interface. After treated by xylanase, the hydrolysates demonstrated the better abilities to form smaller droplets in oil/water emulsions and were capable to stabilize the emulsions for 3 days at 60 °C. In conclusion, smaller molecular weight could promote the improvements of emulsifying properties of 60P and ASKP. The improved emulsifying properties allowed the hydrolysates to act as better emulsifiers in food industry. Meanwhile, the hydrolysates with low viscosities were ideal dietary fiber supplements in the fortified foods.