Preparation of soybean dreg fiber solid emulsifier and its effect on the stability of Pickering emulsion

Abstract

Abstract High purity insoluble dietary fiber (HPIDF) was extracted from Okara by compound enzyme method, and solid emulsifiers with different particle sizes were prepared by wet grinding. Its composition, structure and physicochemical properties were studied, and the influence mechanism of solid emulsifiers with different particle sizes on emulsifying properties and interface stability of Pickering emulsion was systematically studied. The results showed that the particle size of HPIDF decreased significantly, the ζ-potential, contact Angle and swelling capacity of HPIDF ncrease significantly (p < 0.05). HPIDF forms an adsorption layer at the oil-water interface, and some of them are connected to form a bridge network structure, which plays a role of steric hindrance. And the emulsion has excellent stability under different environmental factors. HPIDF are suitable raw materials as natural food-grade solid emulsifiers. It is cost-effective and eco-friendly to realize the high-value utilization of Okara resources, reduce resource waste, and extend the industrial chain.