Micro‐ and nano‐emulsions based on soluble soy polysaccharide and octenyl succinic anhydride modified soluble soy polysaccharide

• Published in: International journal of food science & technology 2021-06, Vol.56 (6), p.3034-3043
• Main Authors: Qi, Jun‐Ru, Zhang, Dai‐Yu, Zhao, Ru‐Xia, Liao, Jin‐Song, Cao, Yong, Xiao, Jie
• Format: Article
• Language: English
• Subjects: Anhydrides; Dynamic high‐pressure microfluidisation; emulsifying properties; Emulsions; esterification; flocculation; high molecular weight; Molecular weight; Nanoemulsions; Polysaccharides; soluble soybean polysaccharide; Soybeans; Zeta potential
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.14947

In this study, emulsion stabilised by soybean soluble polysaccharide (SSPS) and octenyl succinic anhydride modified SSPS (OSA‐SSPS) with high molecular weight (HMW) at concentrations (2%, 3%, 4%, 5%, 6%) was prepared. The droplet size of emulsion stabilised by OSA‐SSPS (HMW) was between 150 and 300 nm with a single distribution peak and increased by 0.1 μm after 4 weeks; that of emulsion stabilised by SSPS was between 1 and 5 μm with two distribution peaks and increased by more than 2 μm after 4 weeks. The viscosity of emulsion with OSA‐SSPS (HMW) was larger than that with SSPS, and the absolute value of zeta potential of microemulsion with SSPS was lower than 43 mV while that of nanoemulsion with OSA‐SSPS (HMW) was higher than 46 mV. The stability of nanoemulsion with OSA‐SSPS (HMW) slightly varied with the increase of storage time and concentration, which provided theoretical guidance for the application of OSA‐SSPS in nanoemulsion. The droplets of the emulsion stabilized by SSPS were larger, uneven and ease of flocculation and emulsions with SSPS didn’t form nanoemulsion under high pressure microfluidization. Nanoemulsion could be obtained from emulsion stabilized by OSA‐SSPS (HMW) via high pressure microjet treatment.