Abstract Functional konjac glucomannan (KGM) was used to structure the water phase of O/W emulsions containing a lipophilic bioactive compound (β-carotene). KGM greatly increased the viscosity of the water phase and thus the viscosity of final emulsions. Results of Fourier-transform infrared spectroscopy (FT-IR) showed that there is no significant non-covalent interaction between KGM and whey proteins in the water phase. KGM significantly improved the creaming and pH stability of whey-protein-stabilized emulsions (p

中文翻译：

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通过使用魔芋葡甘露聚糖构建 O/W 乳液提高乳液稳定性和改善营养释放

摘要 功能性魔芋葡甘露聚糖 (KGM) 用于构建含有亲脂性生物活性化合物 (β-胡萝卜素) 的 O/W 乳液的水相。KGM 大大增加了水相的粘度，从而增加了最终乳液的粘度。傅里叶变换红外光谱 (FT-IR) 的结果表明，水相中 KGM 和乳清蛋白之间没有显着的非共价相互作用。KGM 显着改善了乳清蛋白稳定乳液的乳脂化和 pH 稳定性（p