In the study, the structure properties of persimmon pectin (PP) affecting the interfacial performance were characterized firstly. Then, the interfacial behavior of PP at the oil-water interface was evaluated by interfacial tension and interfacial shear/dilatational rheology. Further, the emulsifying and emulsion stabilizing capability of PP were explored based on structure elucidation and interfacial characterization. Structural elucidation of PP indicated that structural characteristics, including high-methylated (71.93 ± 1.23%), lower Mw (4.789 × 104 g/mol), and abundant hydrophobic substances including acetyl-groups (1.21 ± 0.09%), protein (11.54 ± 0.75 mg/g), and ferulic-acid moieties (2.47 ± 0.13 mg/g), contributed to its rapid adsorption to the oil-water interface. Additionally, PP was rich in both homogalacturonan (62.42 ± 1.12%) and rhamnogalacturonan-I (17.75 ± 0.48%) domains, favoring it adsorbed at the oil-water interface. Of all tested emulsifier solutions (1.0%–3.0%, w/v), PP exhibited potent tension-lowering capacity. Additionally, a strong viscoelastic layer of PP (1.0%, w/v) was formed at the oil-water interface based on the interfacial shear (interfacial adsorption and dynamic strain sweep) and interfacial dilatational rheology (interfacial viscoelasticity, frequency and amplitude sweep). Notably, PP exhibited promising emulsifying and emulsion-stabilizing potential, as reflected by small droplet size, creaming thickness (0.68 ± 0.00 mm), and high emulsifying capacity (63.22 ± 1.58%), turbidity (0.37 ± 0.00), etc. By using multi-techniques and multi-scale analysis, the present work effectively correlated the interfacial, structural, droplet characteristics, and bulk emulsion of PP. Results suggested that PP exhibited a promising emulsification potential and could be developed as a novel polysaccharide emulsifier in the food industry.
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