Abstract
This study investigates the effect of ultrasonic treatment of polysaccharides isolated from Zizyphus lotus fruits (ZLP) with high molecular weight on the chemical composition, emulsifying properties, rheological behavior and antioxidant activities of polysaccharides. Results showed that molecular weight (Mw) was decreased from 2.72 × 106 to 1.69 × 106 g mol−1 for 120 min without structure modification. After ultrasonic treatment, the obtained polysaccharides demonstrated their abilities to form smaller droplets in oil/water emulsions with better emulsifying properties. Rheological analysis showed that ZLPs solutions exhibited a pseudoplastic flow behavior. In addition, the apparent viscosities of ZLPs solutions decreased with the acidic pH (2.0) or alkaline pH (8.0) which was further raised with the temperature increment. The addition of monovalent and divalent salts modified significantly the apparent viscosities of ZLPs. Antioxidant activity assays in vitro indicated that the ultrasound treated fraction with low molecular weight had a stronger 2,2-diphenyl-1-picrylhydrazyl scavenging ability, reducing power and anti-lipid peroxidation.
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