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Emulsifying properties of different soy hull pectin polysaccharides and application in mayonnaise
Jun Li,Huaitian Cui,Xinyue Xu,Jiayi Li,Miaomiao Lu,Xijie Guan,Danshi Zhu,He Liu 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.6
Soy hull pectic polysaccharide (SHPP) is a kindof biological macromolecule prepared from soy hull, whichhas certain thickening and gel properties. In present study,SHPP was extracted with citric acid and sodium citratefrom soybean hulls under the assistance of microwave,respectively. SHPPs were then compared with commercialpectin polysaccharide to test their emulsification ability. The emulsion prepared from SHPP extracted with sodiumcitrate has the best emulsifying effect, small particle sizeand uniform distribution. The rheological properties andparticle size distribution of mayonnaise did not changesignificantly after the addition of different SHPPs andcommercial pectin polysaccharides. However, microscopicobservations revealed that the droplets were more uniformlydistributed in the mayonnaise after the addition ofSHPP extracted with sodium citrate under the assistance ofmicrowave and commercial pectin APC141. SHPPextracted with sodium citrate may play an important role inmaintaining emulsion stability in the future.