Structure and interfacial adsorption behavior of soy hull polysaccharide at the oil/water interface as influenced by pH

摘要

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 (K-diff) 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.