3.2.4. Emulsifying Ability (EA) and Emulsifying Stability Index (ESI)

The emulsifying ability (EA) and emulsifying stability index (ESI) of the AS were determined according to the method of Ren and Lamsal [40]. Briefly, AS solution at different concentrations (2–12 g/L, w/v) was prepared by dispersing a certain amount of AS in deionized water and heating them until they were completely dissolved. O/W emulsion with oil phase volume fraction of 40% (v/v) was prepared by adding a certain amount of Arawana soybean salad oil (Yihai Kerry, Xiamen, China) into AS solution and then the mixture solution was homogenized by using a high-speed homogenizer (DLAB D-160, DLAB Scientific Co., Ltd., Beijing, China) at 24,000 rpm for 3 min at 75 °C. EA was determined by pipetting 100 µL of each emulsion into 10 mL of 0.1% sodium dodecyl sulfate solution. After emulsion formation, absorbance (EA) was measured at 500 nm. The ESI was calculated as: ESI = A₀ × 1/[A₀ − A₁], where A₀ and A₁ are the absorbance values obtained at 0 and 1 h, respectively. High ESI values indicate high emulsion stability.