Effect of acetylation modification on the emulsifying and antioxidant properties of polysaccharide from Millettia speciosa Champ

The highly hydrophilic nature of polysaccharides severely limits their application in oil-in-water emulsion. This work aimed to improve the emulsifying performance of Millettia speciosa Champ polysaccharide (MSCP) by adopting a modification strategy that covalently grafted the acetyl groups to the polysaccharide chains. Three acetylated polysaccharides (AC-MSCP1, AC-MSCP2 and AC-MSCP3) with different degrees of substitution (DS) were...