pH応答性乳化および高内部相エマルションの安定性、オクテニルコハク酸大豆ハル多糖エステルによって安定化

¹College of Food Science and Technology, Bohai University, Jinzhou 121013, China.

|February 25, 2026

Abstract:

Octenyl succinic anhydride-modified soy hull polysaccharides (OSHP) were synthesized to examine how pH influences their structure and emulsifying performance. Succinylation markedly improved interfacial activity by dissociating polysaccharide aggregates and introducing hydrophobic alkyl groups. Under acidic conditions (pH 2.0-3.0), enhanced molecular flexibility promoted balanced hydrophilic-lipophilic interactions, reducing interfacial tension to 4.81-10.72 mN/m after 180 min. At pH levels of 4.0-6.0, partial hydrolysis of ester linkages weakened interfacial stabilization. At alkaline pH (7.0-9.0), increased surface charge reduced interfacial affinity, while carbonyl dissociation facilitated internal hydrogen bond rearrangement. Correspondingly, high internal phase emulsions (HIPEs) formed at pH 7.0-9.0 exhibited initial viscosities of 23.84-31.42 Pa·s. These findings provide new insight into the design of esterified polysaccharide-stabilized HIPEs and offer a practical strategy for developing pH-responsive emulsion systems with tunable interfacial and rheological properties.

キーワード:

乳化特性界面挙動オクテニルコハク酸無水物大豆ハル多糖構造特性評価

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