Influence of soy hull pectic polysaccharide on the rheology and stabilization of soy protein-based emulsions

International Conference on Food Chemistry & Hydrocolloids

August 11-12, 2016 Toronto, Canada

He Liu and Jianrong Li

Bohai University, China

Posters & Accepted Abstracts: J Exp Food Chem

Abstract :

Soy hull pectic polysaccharide (SHPP), extracted with sodium citrate from soybean hulls assisted by microwave had the ability to decrease surface tension of oil/water interface. In this study, impact of the type of SHPP (i.e. SHPP-L; SHPP-M; and SHPP-H differentiated by molecular characters with respective extraction conditions) was examined through analysis of the interfacial tension, droplet-size and rheological properties of emulsions stabilized by soy protein. SHPP-H was the most capable in reducing interfacial tension followed by SHPP-L. SHPP-H was a better emulsifier for achieving smaller droplets. Emulsion viscosity was influenced by SHPP types and SHPP-H produced high viscosity emulsions which may help to obtain the more stable emulsion.

Biography :

Email: liu1113@purdue.edu