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Exploring the influence of different enzymes on soy hull polysaccharide emulsion stabilization: A study on
Yan Xu1, Shengnan Wang2, Liwen Xin1
1College of Food Science and Technology, Bohai University, Jinzhou, 121013, China.
Food Chemistry
|September 11, 2024
Summary
Soy hull polysaccharide (SHP) enzymatic treatment affects high internal phase emulsion (HIPE) stability. Alpha-amylase treatment resulted in smaller droplet size and enhanced emulsion stability by altering SHP structure.
Area of Science:
- Food Science
- Biochemistry
- Colloid and Surface Chemistry
Background:
- Soy hull polysaccharide (SHP) is a promising biopolymer for stabilizing emulsions.
- Understanding the interfacial behavior of SHP is crucial for its application in food and cosmetic industries.
- Enzymatic modification offers a potential route to tailor SHP properties for emulsion stabilization.
Purpose of the Study:
- To investigate the interfacial behavior of SHP at the oil-water interface.
- To elucidate the stabilization mechanism of high internal phase emulsions (HIPEs) using SHP.
- To evaluate the effect of three enzymes (α-amylase, trypsin, and papain) on SHP-stabilized HIPEs.
Main Methods:
- Preparation and characterization of HIPEs stabilized by SHP.
- Enzymatic treatment of SHP with α-amylase, trypsin, and papain.
- Analysis of interfacial properties and emulsion droplet size.
- Raman spectroscopy to assess changes in SHP molecular structure.
Main Results:
- α-amylase treatment led to the minimum emulsion droplet diameter at 40 min, suggesting carbohydrate portions form a protective layer.
- Raman spectroscopy indicated increased disordered content in α-amylase-treated SHP emulsions at 60 min.
- Enzymatic treatment influenced the secondary structure of SHP, with α-amylase reducing β-sheet and β-turn content compared to trypsin and papain.
Conclusions:
- Enzymatic modification, particularly with α-amylase, significantly impacts the interfacial behavior of SHP and the stability of HIPEs.
- The structural changes in SHP induced by enzymes affect its ability to stabilize emulsions.
- Findings provide insights into tailoring biopolymers for advanced emulsion applications.
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