Effect of Coaddition of Soybean-Soluble Polysaccharide and High-Methoxylated Pectin on Vinegar-Egg Beverage: Structural, Rheological, and Stability Study

Abstract

Vinegar-egg is a health-promoting beverage prepared with eggs and vinegar. This study investigated the effect of soybean-soluble polysaccharide (SSPS) (0.1−0.7 wt %) alone or in combination with 0.1 wt % high-methoxy pectin (HMP) on the structure and stability of vinegar-eggs. Results showed that the combination of SSPS and HMP increased the turbidity and reduced the particle size of vinegar-eggs due to the adsorption of polysaccharides onto protein surfaces, enhancing the stability through electrostatic and steric repulsion. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed that HMP selectively enhanced egg protein stability, and the weak gel network formed by the interaction between SSPS and HMP contributed to long-term stability. Interestingly, the presence of HMP changed the shape of the protein into a needle-like structure. Furthermore, the emulsion was found to be more stable at higher stabilizer doses, suggesting that SSPS and HMP could improve the quality of vinegar-egg products and have practical applications in acidic beverages.