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Emulsifying properties of different soy hull pectin polysaccharides and application in mayonnaise

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Abstract

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.

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Data availability

The data that support the findings of this study are available from the corresponding author upon reasonable request.

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Acknowledgements

This study was supported by the National Natural Science Foundation of China (No. 31972031), Liaoning BaiQianWan Talent Program (LNBQW2019B0089) and Liaoning Xingliao Talent Plan (XLYC2001039).

Funding

Funding was provided by National Natural Science Foundation of China (Grant No. 31972031), Liaoning BaiQianWan Talent Program (Grant No. SKLDB2011-004) and Xingliao Talent Plan of Liaoning Province (Grant No. XLYC2002039).

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Authors and Affiliations

  1. Technology Department, College of Food Science and Technology, Bohai University, 19 Keji Road, Jinzhou, 121013, Liaoning, People’s Republic of China

    Jun Li, Huaitian Cui, Xinyue Xu, Jiayi Li, Miaomiao Lu, Xijie Guan, Danshi Zhu & He Liu

  2. Grain and Cereal Food Bio-Efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, 121013, People’s Republic of China

    Jun Li, Danshi Zhu & He Liu

  3. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013, People’s Republic of China

    Jun Li, Danshi Zhu & He Liu

Authors
  1. Jun Li
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  2. Huaitian Cui
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  3. Xinyue Xu
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  4. Jiayi Li
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  5. Miaomiao Lu
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  6. Xijie Guan
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  7. Danshi Zhu
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  8. He Liu
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Correspondence to He Liu.

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Li, J., Cui, H., Xu, X. et al. Emulsifying properties of different soy hull pectin polysaccharides and application in mayonnaise. Food Sci Biotechnol 31, 699–710 (2022). https://doi.org/10.1007/s10068-022-01083-2

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  • DOI: https://doi.org/10.1007/s10068-022-01083-2

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