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.
Int J Biol Macromol. 2024 Oct;277(Pt 3):134378. doi: 10.1016/j.ijbiomac.2024.134378. Epub 2024 Aug 2.
The soy hull polysaccharide (SHP) exhibits excellent interfacial activity and holds potential as an emulsifier for emulsions. To reveal the behavior of SHP at the water/oil (W/O) interface in situ, molecular dynamics (MD) simulations and particle tracking microrheology were used in this study. The results of MD reveal that SHP molecular spontaneously move toward the interface and rhamnogalacturonan-I initiates this movement, while its galacturonic acids on it act as anchors to immobilize the SHP molecules at the W/O interface. Microrheology results suggest that SHP forms microgels at the W/O interface, with the lattices of the microgels continually undergoing dynamic changes. At low concentrations of SHP and short interfacial formation time, the network of the microgels is weak and dominated by viscous properties. However, when SHP reaches 0.75 % and the interfacial formation time is about 60 min, the microgels show perfect elasticity, which is beneficial for stabilizing emulsions.
大豆壳多糖 (SHP) 具有优异的界面活性，有望成为乳化剂用于乳液。为了揭示 SHP 在水/油 (W/O) 界面上的原位行为，本研究采用了分子动力学 (MD) 模拟和粒子追踪微流变学。MD 的结果表明，SHP 分子自发地向界面移动，鼠李半乳糖醛酸-I 启动这种运动，而其在其上的半乳糖醛酸则充当锚点将 SHP 分子固定在 W/O 界面上。微流变学结果表明，SHP 在 W/O 界面形成微凝胶，微凝胶的晶格不断发生动态变化。在 SHP 浓度低和界面形成时间短的情况下，微凝胶的网络较弱，主要表现为粘性。然而，当 SHP 达到 0.75%且界面形成时间约为 60 分钟时，微凝胶表现出完美的弹性，这有利于稳定乳液。
