Emulsifying properties of different soy hull pectin polysaccharides and application in mayonnaise.

Soy hull pectic polysaccharide (SHPP) is a kind of biological macromolecule prepared from soy hull, which has certain thickening and gel properties. In present study, SHPP was extracted with citric acid and sodium citrate from soybean hulls under the assistance of microwave, respectively. SHPPs were then compared with commercial pectin polysaccharide to test their emulsification ability. The emulsion prepared from SHPP extracted with sodium citrate has the best emulsifying effect, small particle size and uniform distribution. The rheological properties and particle size distribution of mayonnaise did not change significantly after the addition of different SHPPs and commercial pectin polysaccharides. However, microscopic observations revealed that the droplets were more uniformly distributed in the mayonnaise after the addition of SHPP extracted with sodium citrate under the assistance of microwave and commercial pectin APC141. SHPP extracted with sodium citrate may play an important role in maintaining emulsion stability in the future. Supplementary Information: The online version of this article (10.1007/s10068-022-01083-2) contains supplementary material, which is available to authorized users. © The Korean Society of Food Science and Technology 2022.