Structure and interfacial adsorption behavior of soy hull polysaccharide at the oil/water interface as influenced by pH
Structure and interfacial adsorption behavior of soy hull polysaccharide at the oil/water interface as influenced by pH
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DOI：
10.1016/j.foodhyd.2021.106638
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发表时间：
2021-01
影响因子：
10.7
通讯作者：
Danni Qu;Shengnan Wang;Hekai Zhao;He Liu;Danshi Zhu;Lianzhou Jiang
中科院分区：
文献类型：
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作者：
Danni Qu;Shengnan Wang;Hekai Zhao;He Liu;Danshi Zhu;Lianzhou Jiang
本文试图研究pH对大豆壳多糖（SHPS）在油水界面的微观结构和界面吸附行为的影响。最初，pH 5.0-7.0时，SHPS的粒径分别为2.73 nm、5.80 nm和5.84 nm，明显低于其他样品。因此，根据界面膨胀流变动力学模型的结果表明，pH 5.0 ~ 7.0的扩散速率（Kdiff）也明显大于其他样品。SHPS在pH 5.0 ~ 9.0时的焓变大于1200 J/g，说明SHPS结构受到了更大的拉伸。同时，pH（5.0-9.0）对SHPS分子链上羧基和侧链糖苷键上羟基的分布有显著影响。这些研究结果为SHPS作为乳化剂用于乳状液的制备和稳定奠定了基础。
This paper attempted to investigate the micro structure and interfacial adsorption behavior of soy hull polysaccharide (SHPS) at the oil/water interface as influenced by pH. Initially, the particle size of SHPS at pH 5.0–7.0 is 2.73 nm, 5.80 nm and 5.84 nm, which are significantly lower than other samples. Therefore, it is show that the diffusion rate (Kdiff) of pH 5.0–7.0 is also significantly greater than other samples according the results of the interface expansion rheological dynamics model. Additionally, the enthalpy change of SHPS in the pH 5.0–9.0 is greater than 1200 J/g, it illustrates that the SHPS structure is more stretched. Meanwhile, pH (5.0–9.0) has a significant effect on the distribution of carboxyl groups on the SHPS molecular chain and hydroxyl groups on the side chain glycosidic bonds. These findings lay a foundation for the application of SHPS as, an emulsifier for the production and stabilization of emulsions.