Studies On Emulsifying Properties Of Soy Hull Polysaccharide And Related Mechanisms

Soy hull polysaccharide is extracted from soy hulls, which is one of the large bio-polymers. Soy hull polysaccharide has the abilities of thickening and gelatinization. At present, the study of soy hull polysaccharide was confined to extraction, isolation and primary physicochemical analysis, lacking of emulsifying properties analysis, which limited soy hull polysaccharide utilzation in pharmaceutical and food industry, etc. This thesis studied the effect of different extraction methods on the emulsifying properties of soy hull polysaccharide, the emulsifying properties of soy hull polysaccharide fractions by membrane separation and related mechanisms, and compared with commercially high ester pectin, low ester pectin, soy polysaccharide and gum arabic. The major results were as follows:1. Compared with SNO, the viscosity of SMA emulsion was larger, particle size distribution was more uniform, the particle size was smaller, the interfacial tension was lower and it was 39.34 mN/m, Zeta potential was larger and it was-21.30 mV. SMA emulsion can form a dense network structure and had higher emulsion stability. And the emulsifying properties of both polysaccharide were better than low ester pectin.2. Membrane separation method was adopted to isolate and purify soy hull polysaccharide. The effect of relative molecular weight on the emulsifying properties of soy hull polysaccharide also was studied. Emulsifying properties of SMAH was quite different from SNOL, the interfacial tension of SMAH emulsion was lower and it was 38.37 mN/m, the viscosity was larger, particle size distribution was more uniform, the particle size was smaller Zeta potential was larger and it was-28.00 mV, emulsion stability was higher. And the emulsifying properties of both polysaccharide were better than soy polysaccharide and gum arabic.3. The molecular characteristics of soybean hull polysaccharide components were studied. The Mw of SMAH and SNOL was 2.826×105 and 1.376×105 respectively and protein content was 5.42 % and 3.06 %. The IR analysis showed that SMAH was mainly comprised of pyranose ring, SNOL was mainly constituted with furan rings. AFM analysis showed that the structure of SMAH was mainly wormlike chain and the structure of SNOL was mainly spherical. This thesis preliminarily analyze mechanism of soy hull polysaccharide emulsifying,...