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Extraction and characterisation of pectin polysaccharide from soybean dreg and its dispersion stability in acidified milk drink |
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| Authors: | Dai-Yu Zhang Jun-Ru Qi Wen-Xin Jiang Jin-Song Liao Xiao-Quan Yang |
| Affiliation: | 1. Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 China
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640 China Contribution: Data curation (equal), Methodology (equal), Writing - original draft (lead);2. Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 China;3. Research and Development Center of Food Proteins, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 China Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640 China Contribution: Writing - review & editing (equal);4. Qingyuan Lemon Biotechnology Co. Ltd., Qingyuan, 511517 China |
| Abstract: | In this study, pectin polysaccharide (SDPP) was obtained from soybean dreg (26.2% yield), and characteristics of SDPP were compared with those of soybean soluble polysaccharides (SSPS) and citrus pectin (HMP). The galacturonic acid and molecular weight of SSPS, SDPP or HMP were 11.8%, 40.6% or 70.2% and 112, 446, or 440 kDa. SDPP had similar viscosity and protein content to SSPS, and functional groups and linear structure to HMP. SSPS, SDPP or HMP differed in particle size of 260, 467 or 1195 nm and ζ–potential of ?5.8, ?14.6 or ?23.5 mV at pH 4.0. The precipitation of acidified milk drink (AMD) was 6.31% without stabiliser or below 1.75% with 0.4% SDPP at pH 3.6–4.6. These results suggested that SDPP combines the structure and characteristic of HMP and SSPS, and AMD with SDPP had great stabilising behaviour at wider pH range (pH 3.6–4.6). |
| Keywords: | Acidified milk drink pectin polysaccharide soybean dreg soybean soluble polysaccharides characterisation |
