No abstract

The present investigation aimed to expand the knowledge of the in vitro bioaccessibility of fatty acids and tocopherol from natural soybean oil body emulsions stabilized with different concentrations of ι-carrageenan. Several physicochemical parameters including proteolysis of the interfacial layer, interfacial composition, and microstructure were evaluated with regard to their impact on the bioaccessibility of fatty acids and tocopherol. Results from simulated human digestion in vitro indicated that the bioaccessibility of total fatty acids and tocopherol decreased (62.7-8.3 and 59.7-19.4%, respectively) with the increasing concentration of ι-carrageenan. During the in vitro digestion procedure, ι-carrageenan affected physicochemical properties of the emulsions, thereby controlling the release of fatty acids and tocopherol. These results suggested that soybean oil body emulsions stabilized with ι-carrageenan could provide natural emulsions in foods that were digested at a relatively slow rate, the important physiological consequence of which might be increasing satiety.

No abstract

No abstract

Flavor volatiles profiles and some functional properties of soy protein products produced by five different extraction methods were studied. A method, consisting of Ethanol Washing and a Hydrothermal cooking Treatment, was proposed to produce a soy protein product (EWHT). Flavor volatiles profiles, emulsifying ability and whiteness of EWHT were improved in comparison with those of Acid Precipitated soy protein product (AP), soy protein product with Oil-Body Associated proteins and Polar Lipids removed (OBA/PL-less), soy protein product obtained from Countercurrent Extraction (CE) and OilBody Associated protein product with Polar Lipids (OBA/ PL). The GC-MS and sensory analysis showed that the flavor volatiles content of EWHT was lower than that of the other soy protein products. The results from high performance size exclusion chromatography and dynamic light scattering showed that proteins with larger molecular weights and larger hydrodynamic radii were contained in EWHT, suggesting that EWHT formed soluble larger protein aggregates with a more flexible structure, thus the solubility of EWHT was similar to that of AP, OBA/PLless and CE. The surface hydrophobicity of EWHT (994.8) was higher than that of the other soy protein products. Therefore the process for preparing EWHT can be an ideal processing method to produce soy protein with good quality relative to flavor and functionality.