Li Jun, Cui Huaitian, Xu Xinyue, Li Jiayi, Lu Miaomiao, Guan Xijie, Zhu Danshi, Liu He
Technology Department, College of Food Science and Technology, Bohai University, 19 Keji Road, Jinzhou, 121013 Liaoning People's Republic of China.
Grain and Cereal Food Bio-Efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, 121013 People's Republic of China.
Food Sci Biotechnol. 2022 Apr 22;31(6):699-710. doi: 10.1007/s10068-022-01083-2. eCollection 2022 Jun.
Soy hull pectic polysaccharide (SHPP) is a kind of biological macromolecule prepared from soy hull, which has certain thickening and gel properties. In present study, SHPP was extracted with citric acid and sodium citrate from soybean hulls under the assistance of microwave, respectively. SHPPs were then compared with commercial pectin polysaccharide to test their emulsification ability. The emulsion prepared from SHPP extracted with sodium citrate has the best emulsifying effect, small particle size and uniform distribution. The rheological properties and particle size distribution of mayonnaise did not change significantly after the addition of different SHPPs and commercial pectin polysaccharides. However, microscopic observations revealed that the droplets were more uniformly distributed in the mayonnaise after the addition of SHPP extracted with sodium citrate under the assistance of microwave and commercial pectin APC141. SHPP extracted with sodium citrate may play an important role in maintaining emulsion stability in the future.
The online version of this article (10.1007/s10068-022-01083-2) contains supplementary material, which is available to authorized users.
大豆壳果胶多糖（SHPP）是一种从大豆壳中制备的生物大分子，具有一定的增稠和凝胶特性。在本研究中，分别在微波辅助下用柠檬酸和柠檬酸钠从大豆壳中提取SHPP。然后将SHPP与商业果胶多糖进行比较，以测试它们的乳化能力。用柠檬酸钠提取的SHPP制备的乳液具有最佳的乳化效果，粒径小且分布均匀。添加不同的SHPP和商业果胶多糖后，蛋黄酱的流变学性质和粒径分布没有显著变化。然而，显微镜观察显示，在微波辅助下用柠檬酸钠提取的SHPP和商业果胶APC141添加到蛋黄酱中后，液滴分布更均匀。用柠檬酸钠提取的SHPP未来可能在维持乳液稳定性方面发挥重要作用。
本文的在线版本（10.1007/s10068-022-01083-2）包含补充材料，授权用户可以获取。
