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<p>Although soy-protein-based Pickering stabilizers have been explored, their limited interfacial stability at high internal phase ratios remains a challenge. The role of Gum Arabic (GA) in improving SPI microgel structural and emulsifying performance has not yet been systematically elucidated. Therefore, this study aimed to develop high internal phase Pickering emulsion gels (HIPPEGs) stabilized by soybean protein isolate (SPI) and its thermal and mechanically modified soya protein isolate microgel (SPIM) form, in combination with GA as a polysaccharide complexing agent. The influence of GA concentration (1–3%) on the structural, interfacial, and emulsifying properties of SPI and SPIM was systematically investigated. Circular dichroism (CD) and Fourier-transform infrared (FTIR) spectroscopy revealed that GA significantly enhanced the secondary structural stability and β-sheet content of both SPI and SPIM complexes. Furthermore, GA complexation led to notable improvements in emulsifying activity index (EAI), emulsion stability index (ESI), surface hydrophobicity modulation, and interfacial tension reduction. SPIM-GA complexes formulated with 3% GA exhibited the most favorable emulsification characteristics, including optimal wettability (~ 90° contact angle), increased negative zeta potential, and enhanced microstructural integrity as confirmed by scanning electron microscopy (SEM). These findings suggest that SPIM-GA complexes, particularly at higher GA concentrations, represent promising food-grade stabilizers for HIPPEGs due to their enhanced interfacial activity, structural resilience, and superior emulsion stability.</p> Graphical abstract <p></p>

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Process–function assessment of gum Arabic impact on the structural and emulsifying properties of soybean protein isolate microgels

  • 期刊论文

  • 发表日期：

    2026年3月6日

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  • Yulin Xie,
  • Muhammad Ishfaq

摘要

Although soy-protein-based Pickering stabilizers have been explored, their limited interfacial stability at high internal phase ratios remains a challenge. The role of Gum Arabic (GA) in improving SPI microgel structural and emulsifying performance has not yet been systematically elucidated. Therefore, this study aimed to develop high internal phase Pickering emulsion gels (HIPPEGs) stabilized by soybean protein isolate (SPI) and its thermal and mechanically modified soya protein isolate microgel (SPIM) form, in combination with GA as a polysaccharide complexing agent. The influence of GA concentration (1–3%) on the structural, interfacial, and emulsifying properties of SPI and SPIM was systematically investigated. Circular dichroism (CD) and Fourier-transform infrared (FTIR) spectroscopy revealed that GA significantly enhanced the secondary structural stability and β-sheet content of both SPI and SPIM complexes. Furthermore, GA complexation led to notable improvements in emulsifying activity index (EAI), emulsion stability index (ESI), surface hydrophobicity modulation, and interfacial tension reduction. SPIM-GA complexes formulated with 3% GA exhibited the most favorable emulsification characteristics, including optimal wettability (~ 90° contact angle), increased negative zeta potential, and enhanced microstructural integrity as confirmed by scanning electron microscopy (SEM). These findings suggest that SPIM-GA complexes, particularly at higher GA concentrations, represent promising food-grade stabilizers for HIPPEGs due to their enhanced interfacial activity, structural resilience, and superior emulsion stability.

Graphical abstract