Stabilization mechanism and rheological properties of low pH-induced high internal phase emulsions by soy hull polysaccharides.

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-07-11 DOI:10.1002/jsfa.70043

Liwen Xin, Shengnan Wang, Xinhong Liu, Lu Han, He Liu

{"title":"Stabilization mechanism and rheological properties of low pH-induced high internal phase emulsions by soy hull polysaccharides.","authors":"Liwen Xin, Shengnan Wang, Xinhong Liu, Lu Han, He Liu","doi":"10.1002/jsfa.70043","DOIUrl":null,"url":null,"abstract":"Background: Adjusting pH can modify the internal structure of polysaccharides, molecular entanglement and intermolecular interactions in soy hull polysaccharide (SHP), thereby influencing the microstructure and storage stability of high internal phase emulsions (HIPEs).Results: This study demonstrates that stable HIPEs can be prepared with 2.0 wt% SHP at pH levels of 2.0-5.0. Microstructural, rheological and morphological analyses revealed that HIPEs formed by SHP at pH 2.0 and 2.5 exhibited weak viscoelasticity and gelation properties, while those at pH 3.0, 3.5 and 4.0 displayed a more compact network structure, high strain resistance and solid-like properties, resulting in excellent thermal and freeze-thaw stability. Conversely, SHP at pH 4.5 or 5.0 failed to produce HIPEs exhibiting adequate thermal stability and freeze-thaw resistance.Conclusion: This study provides theoretical and practical insights into the stabilization mechanism of SHP under different pH conditions for green plant-based stabilizers, increasing the potential for the use of polysaccharides in emulsified foods. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Science of Food and Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/jsfa.70043","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

Abstract

Background: Adjusting pH can modify the internal structure of polysaccharides, molecular entanglement and intermolecular interactions in soy hull polysaccharide (SHP), thereby influencing the microstructure and storage stability of high internal phase emulsions (HIPEs).

Results: This study demonstrates that stable HIPEs can be prepared with 2.0 wt% SHP at pH levels of 2.0-5.0. Microstructural, rheological and morphological analyses revealed that HIPEs formed by SHP at pH 2.0 and 2.5 exhibited weak viscoelasticity and gelation properties, while those at pH 3.0, 3.5 and 4.0 displayed a more compact network structure, high strain resistance and solid-like properties, resulting in excellent thermal and freeze-thaw stability. Conversely, SHP at pH 4.5 or 5.0 failed to produce HIPEs exhibiting adequate thermal stability and freeze-thaw resistance.

Conclusion: This study provides theoretical and practical insights into the stabilization mechanism of SHP under different pH conditions for green plant-based stabilizers, increasing the potential for the use of polysaccharides in emulsified foods. © 2025 Society of Chemical Industry.

查看原文本刊更多论文

大豆壳多糖低ph诱导高内相乳剂的稳定机理及流变性能。

背景：调节pH可以改变多糖的内部结构，改变大豆壳多糖（SHP）中的分子纠缠和分子间相互作用，从而影响高内相乳剂（HIPEs）的微观结构和储存稳定性。结果：本研究表明，在pH为2.0 ~ 5.0的条件下，以2.0 wt%的SHP可制备稳定的HIPEs。微观结构、流变学和形态学分析表明，pH为2.0和2.5时SHP形成的HIPEs具有较弱的粘弹性和凝胶性，而pH为3.0、3.5和4.0时SHP形成的HIPEs具有较致密的网络结构、较高的抗应变性和固体状性质，具有较好的热稳定性和冻融稳定性。相反，在pH为4.5或5.0时，SHP不能产生具有足够热稳定性和抗冻融性的HIPEs。结论：本研究为绿色植物基稳定剂在不同pH条件下SHP的稳定机理提供了理论和实践见解，增加了多糖在乳化食品中的应用潜力。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.