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Stabilization mechanism and rheological properties of low pH-induced high internal phase emulsions by soy hull
Liwen Xin1, Shengnan Wang1,2, Xinhong Liu1
1College of Food Science and Technology, Bohai University, Jinzhou, China.
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.
