College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
Int J Biol Macromol. 2023 May 15;237:123950. doi: 10.1016/j.ijbiomac.2023.123950. Epub 2023 Mar 8.
In this study, the functional properties of the soybean hull soluble fractions and insoluble fiber in stabilizing oil-in-water emulsions were investigated by changing the soluble fraction (SF) content in the soybean hull suspensions. High-pressure homogenization (HPH) caused the release of soluble materials (Polysaccharides and proteins) and the deagglomeration of insoluble fibers (IF) from soybean hulls. The apparent viscosity of the soybean hull fiber suspension increased as the SF content of the suspension increased; The absolute value of ζ-potential increased from 18 to 28 mV. In addition, the IF individually stabilized emulsion had the largest emulsion particle size (32.10 μm), but decreased as the SF content in the suspension increased to 10.53 μm. The microstructure of the emulsions showed that surface-active SF adsorbed at the oil-water interface formed an interfacial film, and microfibrils in IF formed a three-dimensional network in the aqueous phase, which synergistically stabilized the oil-in-water emulsion. The findings of this study are important for understanding emulsion systems stabilized by agricultural by-products.
本研究通过改变大豆皮悬浮液中的可溶性部分（SF）含量，研究了大豆皮可溶性部分和不溶性纤维在稳定水包油乳液中的功能特性。高压均质（HPH）导致可溶性物质（多糖和蛋白质）的释放和不溶性纤维（IF）从大豆皮中解聚。大豆皮纤维悬浮液的表观粘度随着悬浮液中 SF 含量的增加而增加；ζ-电位的绝对值从 18 增加到 28 mV。此外，IF 单独稳定的乳液具有最大的乳液粒径（32.10 μm），但随着悬浮液中 SF 含量增加到 10.53 μm 而减小。乳液的微观结构表明，具有表面活性的 SF 吸附在油水界面上形成了界面膜，IF 中的微纤维在水相中形成了三维网络，协同稳定了水包油乳液。本研究的结果对于理解由农业副产品稳定的乳液体系具有重要意义。
