Dynamic high pressure (DHP) has been applied in the physical modification of biopolymers as polysaccharides, proteins and gums. It is known that DHP is able to promote degradation of polysaccharides (e.g. molecular weight reduction). However, few studies have assessed the effect of DHP on the emulsifying and encapsulating properties of polysaccharides. Thus, this study aimed to investigate the effect of DHP on the emulsifying (average droplet size and particle size distribution, optical and confocal scanning laser microscopy, rheology, zeta potential and electric conductivity, creaming index, and turbidity) and encapsulating (scanning electronic microscopy, flavor retention, average droplet size, and particle size distribution) properties of cashew tree gum (CG). The application of DHP process improved the emulsifying capacity of cashew tree gum (CG) by reducing the medium droplet size (D3,2 and D4,3), increasing the turbidity and improving the emulsion stability. However, no effect of DHP was observed on the encapsulating capacity of CG.

动态高压（DHP）已应用于生物聚合物的物理改性，如多糖，蛋白质和树胶。已知DHP能够促进多糖的降解（例如分子量降低）。然而，很少有研究评估DHP对多糖的乳化和包囊性质的影响。因此，本研究旨在研究DHP对乳化（平均液滴尺寸和粒径分布，光学和共聚焦扫描激光显微镜，流变学，ζ电位和电导率，乳化指数和浊度）和包封（扫描电子显微镜）的影响，腰果树胶（CG）的风味保留率，平均液滴尺寸和粒径分布）特性。DHP工艺的应用通过减小中等液滴尺寸（D3,2和D4,3），增加浊度和改善乳液稳定性，提高了腰果树胶（CG）的乳化能力。但是，没有观察到DHP对CG的包封能力的影响。