Preparation of soybean dreg fiber solid emulsifier and its effect on the stability of Pickering emulsion

Preparation of soybean dreg fiber solid emulsifier and its effect on the stability of Pickering emulsion

High purity insoluble dietary fiber (HPIDF) was extracted from Okara by compound enzyme method, and solid emulsifiers with different particle sizes were prepared by wet grinding. Its composition, structure and physicochemical properties were studied, and the influence mechanism of solid emulsifiers...

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Veröffentlicht in:International journal of food engineering 2022-05, Vol.18 (5), p.359-369
Hauptverfasser: Zhang, Ying, Duan, Fangyu, Fang, Jiaqi, Lu, Jiahong, Wang, Jinyu, Zhang, Jiarui, Gao, Junpeng, Yu, Hansong, Fan, Hongliang
Format: Artikel
Sprache:eng
Schlagworte:
insoluble dietary fiber
interfacial properties
Okara
Pickering emulsion
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Zusammenfassung:High purity insoluble dietary fiber (HPIDF) was extracted from Okara by compound enzyme method, and solid emulsifiers with different particle sizes were prepared by wet grinding. Its composition, structure and physicochemical properties were studied, and the influence mechanism of solid emulsifiers with different particle sizes on emulsifying properties and interface stability of Pickering emulsion was systematically studied. The results showed that the particle size of HPIDF decreased significantly, the ζ-potential, contact Angle and swelling capacity of HPIDF ncrease significantly (  
ISSN:1556-3758
1556-3758
DOI:10.1515/ijfe-2021-0367