The Effect of pH Value on Emulsion Properties of Sweet Potato Pectin

The effect of pH value on emulsion properties was investigated using sweet potato pectin extracted by acid method,sugar composition and molecular weight of pectin absorbed onto emulsion droplets surface were analyzed.The results indicated the particle size(d4,3) of fresh emulsion decreased firstly and then increased(P0.05),while the proportion of pectin absorbed onto emulsion droplets,emulsion activity(EA) presented a trend of decreasing firstly,then increasing and decreasing at last,emulsion stability(ES) increased firstly and then decreased,whereas the viscosity of emulsion presented a trend of decreasing firstly and then increasing,decreasing at last.There was the lowest particle size(d4,3) and the highest stability of emulsion at pH 5.0.