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Micro‐ and nano‐emulsions based on soluble soy polysaccharide and octenyl succinic anhydride modified soluble soy polysaccharide
Author(s) -
Qi JunRu,
Zhang DaiYu,
Zhao RuXia,
Liao JinSong,
Cao Yong,
Xiao Jie
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14947
Subject(s) - succinic anhydride , emulsion , microemulsion , chemistry , soybean oil , soy protein , chromatography , polysaccharide , viscosity , zeta potential , materials science , organic chemistry , food science , nanoparticle , pulmonary surfactant , nanotechnology , biochemistry , composite material
In this study, emulsion stabilised by soybean soluble polysaccharide (SSPS) and octenyl succinic anhydride modified SSPS (OSA‐SSPS) with high molecular weight (HM W ) at concentrations (2%, 3%, 4%, 5%, 6%) was prepared. The droplet size of emulsion stabilised by OSA‐SSPS (HM W ) 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 (HM W ) 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 (HM W ) was higher than 46 mV. The stability of nanoemulsion with OSA‐SSPS (HM W ) slightly varied with the increase of storage time and concentration, which provided theoretical guidance for the application of OSA‐SSPS in nanoemulsion.