Extraction and characterisation of pectin polysaccharide from soybean dreg and its dispersion stability in acidified milk drink

• Published in: International journal of food science & technology Vol. 56; no. 10; pp. 5230 - 5241
• Main Authors: Zhang, Dai‐Yu, Qi, Jun‐Ru, Jiang, Wen‐Xin, Liao, Jin‐Song, Yang, Xiao‐Quan
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.10.2021
• Subjects: Acidification; Acidified milk drink; Functional groups; Molecular weight; Pectin; pectin polysaccharide; pH effects; Polysaccharides; Saccharides; soybean dreg; soybean soluble polysaccharides characterisation; Soybeans
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.15263

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). Characteristics of one new pectin polysaccharide obtained from soybean dreg (SDPP) in comparison with those of soybean soluble polysaccharides (SSPS) and citrus pectin (HMP). SDPP as more environmentally friendly and economical products which combines the advantages of HMP and SSPS in structure and characteristic could be further developed for utilization.