PulseExploreJournal ClubDebatesTrendingResearchersJournals
Instagram
HomeExploreJournal ClubTrending
Synapse
⌘+K
Synapse
April 20, 2026Journal of the Science of Food and Agriculture2 citations

Insoluble soybean polysaccharides as emulsifiers: Impact of sonication and acidic pH on interfacial behaviour and emulsifying properties

View Full Paper
YOYeisson A Moscoso OspinaMCMaría Jimena CorreaMPMaría Cecilia Porfiri

Key Points

  • This research aims to investigate how sonication and acidic pH influence the emulsifying properties of insoluble soybean polysaccharides (ISPS).
  • Analyzed the physicochemical properties of ISPS fractions after varying sonication times.
  • Conducted emulsification tests to evaluate interfacial behaviour.
  • Changed pH levels to assess the impact on emulsifying efficiency.
  • ISPS fractions exhibited high potential as emulsifiers across all tests.
  • Timing of sonication significantly altered the physicochemical properties.
  • Synergistic interactions between proteins and polysaccharides improved emulsifying ability.

Abstract

This research highlights that while all fractions are high-potential emulsifiers, the specific processing, particularly the timing of sonication, significantly alters the physicochemical properties of the ISPS fractions and their performance as emulsifying agents. The findings underscore the increased added value of this soybean by-product via synergistic protein-polysaccharide interactions. © 2026 Society of Chemical Industry.

Ask AI
Helpful
Bookmark
Share
View Full Paper

Cite This Study

Ospina et al. (2026) studied this question.

synapsesocial.com/papers/69e5c33703c29399140290ebhttps://doi.org/10.1002/jsfa.70664
Ask AI
Helpful
Bookmark
Share
View Full Paper