Stabilizing behavior of soy soluble polysaccharide or high methoxyl pectin in soy protein isolate emulsions at low pH.
The stability of emulsions prepared with soy protein isolates was investigated as a function of pH in the presence of two negatively charged polysaccharides: high methoxyl pectin (HMP) and soy soluble polysaccharide (SSPS). Both polysaccharides are composed of a backbone which contains galacturonic acid but, when added to soy protein isolate-stabilized emulsions, SSPS showed a different behavior than that of HMP. At neutral pH and above a critical concentration of stabilizer (0.05%), HMP caused flocculation of the emulsion droplets via a depletion mechanism. On the other hand, the emulsions containing a similar amount of SSPS did not show creaming or flocculation. At acidic pH (<4.0) the addition of pectin caused extensive droplet aggregation, while no aggregation was observed with the addition of SSPS. The differences in the stabilization behavior between the two polysaccharides can be attributed to their differences in charge, neutral sugars side chains, and molecular weight.
Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1.
Mehrnaz
M
Roudsari
Akihiro
A
Nakamura
Alexandra
A
Smith
Milena
M
Corredig
D004355:Drug Stability; D004655:Emulsions / Q000737:chemistry*; D006603:Hexuronic Acids / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D008854:Microscopy, Electron; D010368:Pectins / Q000032:analysis*; D011134:Polysaccharides / Q000032:analysis*; D012995:Solubility; D030262:Soybean Proteins / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*
D004655:Emulsions; D006603:Hexuronic Acids; D011134:Polysaccharides; D030262:Soybean Proteins; C007819:galacturonic acid; D010368:Pectins