LAUSR

BACKGROUND Soybean oil body (SOB) is a natural emulsified oil droplet. The emulsion made by SOB has good emulsification performance, but it is easy to be oxidized during storage. Beet pectin is a complex anionic polysaccharide, which can be adsorbed on the surface of liposomes to improve the flocculation resistance of liposomes. Laccase can covalently cross-link ferulic acid in beet pectin, and its structure is irreversible, which can improve the stability of polysaccharide. RESULTS At pH 2.5, laccase cross-linked beet pectin high-oil soybean oil body (HOSOB) and high-protein soybean oil body (HPSOB) emulsions show obvious aggregation and severe stratification, and the degree of oxidation of the emulsions is also high. The flocculation of emulsion decreases with the increase of pH. The effect of pH on the flocculation of emulsion was confirmed by confocal laser electron microscopy. The ζ - potential, emulsification and rheological shear force increase with the increase of pH, while the particle size and surface hydrophobicity decrease with the boost of pH. CONCLUSION The experiment can effectively prove that the physicochemical stability of the two composite emulsions is greatly affected under acidic conditions, but stable under neutral and weakly alkaline conditions. In addition, under the same acid-base conditions, the degree of oxidation of HPSOB composite emulsion changes greatly. The results of this study can provide a basis for the design of high stability products to meet people's demand for natural products This article is protected by copyright. All rights reserved.