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Impact of extraction methods on soybean hull polysaccharides: structure and functional properties analysis
Rui Zhang1, Daozi Deng1, Hong Song1,2,3
1College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Food Chemistry: X
|November 10, 2025
Summary
Extraction methods significantly impact soybean hull polysaccharide (SHP) structure and function. Sodium citrate extraction yielded SHP with superior emulsifying properties due to higher homogalacturonan content.
Area of Science:
- Food Science
- Biochemistry
- Materials Science
Background:
- Soybean hull polysaccharides (SHP) possess varied functional properties.
- Understanding how extraction methods influence SHP structure-function relationships is crucial for optimizing their applications.
Purpose of the Study:
- To investigate the impact of different extraction methods on SHP structure and functionality.
- To elucidate the structure-function relationships of SHP obtained through various extraction techniques.
Main Methods:
- Microwave-assisted extraction (M).
- Extractant-assisted extraction using citric acid (MC) and sodium citrate (MS).
- Extractant-enzyme-assisted extraction using cellulase/pectinase (MCC, MCP, MSC, MSP).
Main Results:
- Microwave-assisted extraction (M) yielded high extraction efficiency and carbohydrate content.
- Sodium citrate extraction (MS) resulted in the highest glucuronic acid content and predominantly linear homogalacturonan (HG) domains.
- SHP extracted using MS exhibited superior emulsifying activity and stability, attributed to Na+ and HG domain characteristics.
Conclusions:
- Extraction methods critically determine SHP structural features, such as RG-I and HG domain prevalence.
- The emulsifying properties of SHP are significantly influenced by their structural composition, particularly HG content and ionic environment.
- Optimized extraction strategies, like sodium citrate-assisted methods, can tailor SHP for enhanced functional performance in food applications.
