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..
Food Chem. 2025 Jan 15;463(Pt 1):141147. doi: 10.1016/j.foodchem.2024.141147. Epub 2024 Sep 4.
The interfacial behavior of soy hull polysaccharide (SHP) at the oil-water interface and the stabilization mechanism of high internal phase emulsion (HIPE) with three enzymes (α-amylase, trypsin and papain) were investigated. The diameter of the α-amylase-treated emulsion was the minimum at 40 min, indicating that the carbohydrate portions of SHP form a thick layer on the surface of the droplet to prevent aggregation. Moreover, Raman spectroscopy revealed significantly higher levels of disordered content of SHP emulsion treated with α-amylase at 60 min, potentially affecting the directional movement of SHP molecules in the emulsion. Conversely, the content of β-sheet and β-turn was lower than trypsin and papain, possibly due to ion-dipole interaction between the polar group residues within SHP and ions, or protonation with H.
研究了大豆皮多糖（SHP）在油水界面的界面行为，以及三种酶（α-淀粉酶、胰蛋白酶和木瓜蛋白酶）稳定高内相乳液（HIPE）的机理。经α-淀粉酶处理的乳液的直径在 40 分钟时最小，表明 SHP 的碳水化合物部分在液滴表面形成一层厚的层，以防止聚集。此外，拉曼光谱显示，经α-淀粉酶处理的 SHP 乳液在 60 分钟时的无序含量显著升高，这可能影响了 SHP 分子在乳液中的定向运动。相反，β-折叠和β-转角的含量低于胰蛋白酶和木瓜蛋白酶，这可能是由于 SHP 内的极性基团残基与离子之间的离子偶极相互作用，或者与 H 的质子化。
