Abstract: In this study, the apparent viscosity, water-holding capacity and oil-holding capacity of different concentrations (1, 5, 10, 15, and 20 mg/mL) of chia seed peel polysaccharide were studied together with the droplet size distribution, emulsion stability, apparent viscosity and microrheology of oil-in-water (O/W) emulsions containing the polysaccharide. The results showed that within the concentration range of 1–20 mg/mL, the higher the concentration of the polysaccharide, the higher its viscosity was, which indicates that it behaves as a non-Newtonian fluid with a pseudoplastic behavior. It had certain water-holding capacity (WHC) (16.79%–25.39%) and oil-holding capacity (OHC) (4.89%–9.75%). With the increase in the polysaccharide concentration, the droplet size diameter of emulsions was decreased and concentrated, and the apparent viscosity was increased. The change in backscattered light intensity tended to zero, the stability index was decreased, and the stability was increased. The mean square displacement curve showed that in a short decorrelation time, as the concentration of the polysaccharide was increased, the emulsion droplets had strong interactions with each other, and the Brownian motion of the droplets was weakened to form a stable structure. The chia seed peel polysaccharide obtained in this study has potential application prospects in food processing.

Key words: chia seed peel polysaccharide, emulsion, emulsifying, stability