Impact of gelatin and polyethylene glycol on the stability of high internal phase emulsion of soybean protein/polysaccharide
WANG Shengnan
LIU Xiulin
LI Yangyang
LIU He
HE Yutang
Abstract：In this study,the effects of gelatin(GE)and polyethylene glycol(PEG)on the characteristics of high inner phase lotion(HIPEs)prepared from soybean soluble polysaccharide(SSPS)/soybean protein isolate(SPI)hybrid particles(SSHPs)were investigated.The results show that the average particle size,microstructure and rheological properties of HIPEs with GE and PEG additions are significantly different.The average particle size and microscopic results showed that the droplets of HIPEs with GE were smaller and more uniformly distributed,which was further confirmed by SEM images.In addition,rheological measurements showed shear-thinning behavior and good viscoelasticity,and the elastic modulus(>500 Pa)of the sample was always greater than the viscous modulus(<500 Pa).In addition,the endogenous fluorescence spectrum shows that GE-SSHPS have a lower absorption intensity and a blue shift compared with PEG-SSHPS,indicating that GE binds more strongly to SSHPS.The above results confirm that the addition of GE renders SSHPS stabilized HIPEs more homogeneous and more favorable for strengthening robust glycoprotein stabilized HIPEs than PEG.This provides a certain theoretical basis for the preparation of more robust raw HIPEs.
Keywords：gelatinpolyethylene glycolsoybean soluble polysaccharidehigh internal phase emulsionstability
Publication Date：2025-09-15
Online Publishing Date：2025-12-22(First online date of this platform, not the publication date of the document)
Pages：9( 161-169 )