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

Vinegar-egg is a health-promoting beverage prepared witheggs andvinegar. 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 theturbidity and reduced the particle size of vinegar-eggs due to theadsorption of polysaccharides onto protein surfaces, enhancing thestability through electrostatic and steric repulsion. Sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealedthat HMP selectively enhanced egg protein stability, and the weakgel network formed by the interaction between SSPS and HMP contributedto long-term stability. Interestingly, the presence of HMP changedthe 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-eggproducts and have practical applications in acidic beverages.