Adsorption

Emulsion

Engineering

Nanoparticle

Apparent viscosity

Materials science

Chromatography

Particle size

Viscoelasticity

Chemical engineering

Food science

Polysaccharide

Polymer

Soy protein

Flocculation

Organic chemistry

Creaming

Dynamic mechanical analysis

Zeta potential

Composite material

Rheology

Chemistry

Viscosity

Food Hydrocolloids

The effect of soy hull polysaccharides (SHP) concentration on the emulsification mechanism of soy protein isolate (SPI)-soy hull polysaccharides at pH 7.0 was determined by the particle size, microstructure, zeta-potential, rheological properties, multiple light scattering and the dilatational viscoelasticity of the interfacial adsorption layer. The results showed that the 0.05–0.15 wt% SPI/SHP emulsions presented a smaller particle size and higher zeta-potential compared to the other emulsions within 30 days (P < 0.05). Moreover, the addition of 0.05–0.15 wt% SHP enhanced the interfacial pressure and dilatational modulus of the interfacial adsorption layer, which could retard the flocculation of droplets and thence higher stability against creaming. In addition, the rheological properties illustrated that the flocculation/aggregation of droplets resulted in the deviation from flow behavior of emulsions during the time of storage. These findings suggested that SPI/SHP emulsions can be used to provide formulations for delivery systems constructing bioactive compounds.

Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties