Abstract:In the present study，soybean protein isolate was mixed with polysaccharide（either gum arabic or xanthan gum）to prepare protein-polysaccharide complex and use it as emulsifier for the formulation of Ganoderma lucidum spore oil emulsion.This protein-polysaccharide-Ganoderma lucidum spore oil emulsion system was then used to encapsulate Ganoderma lucidum spore oil.This study thus focused on determining the influence of the contents of gum arabic and xanthan gum on the stability of Ganoderma lucidum spore oil emulsion.The results showed that incorporating a specific type of polysaccharide（either gum arabic or xanthan gum）significantly improved the particle size distribution，and centrifugal stability in addition to increasing the absolute value of ζ-potential of the Ganoderma lucidum spore oil emulsion.Furthermore，gum arabic was found to be superior to xanthan gum in terms of imparting the antioxidant activity to the emulsion.The results showed that the peroxide value（POV）of the emulsion at 0.20%concentration of gum arabic was estimated to be 2.35 meq/kg post storage for 10 days.However，the protective effect of xanthan gum was found to maximum at 0.10%，and the POV of the emulsion was estimated to be 5.22 meq/kg after storage for 10 days.The findings indicated that the Ganoderma lucidum spore oil emulsion prepared using soybean protein isolate-arabic gum and soybean protein isolate-xanthan gum complexes were superior to that prepared by soybean protein isolate alone.