Dilatational rheological and nuclear magnetic resonance characterization of oil-water interface: Impact of pH on interaction of soy protein isolated and soy hull polysaccharides

Wang, Shengnan; Yang, Jinjie; Shao, Guoqiang; Qu, Danni; Zhao, Hekai; Zhu, Li; Yang, Ling; Li, Ruren; Li, Jun; Liu, He; Zhu, Danshi

doi:10.1016/j.foodhyd.2019.105366

Cited by 62 publications

(17 citation statements)

References 34 publications

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“…Similar results were obtained in previous studies. S. Wang et al (2019) summarized that SPI particle size was increased upon interaction with soy hull polysaccharides, and Chen et al (2021) reported that complexation with thymol led to distinct increases in SPI particle size, which is in agreement with the current findings.…”

Section: Particle Size Distributionsupporting

confidence: 90%

Investigation on the interaction of acrylamide with soy protein isolate: Exploring the binding mechanism in vitro

Shen

Zhao

Liu

et al. 2021

Journal of Food Science

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Acrylamide (AA), which is a carcinogen in humans, has been a research focus in terms of food risk assessment. However, few published studies have explored protein strategies to reduce the health risks of AA. The objective of this study was to investigate the binding of AA with soy protein isolate (SPI) and elucidate the binding mechanism. The results showed that AA could bind with nontreated, heat‐treated, high‐pressure homogenization‐treated, and ultrasound‐treated SPI in vitro. Fourier‐transform infrared spectroscopy suggested that secondary structure of SPI changed significantly after binding with AA in the nontreated and different treated groups. Moreover, fluorescence quenching experiments suggested that the quenching of SPI by AA was static quenching and hydrogen bonds, hydrophobic interactions, and van der Waals forces were involved in this process. Practical Application The study of SPI and AA binding could provide a new perspective for reducing the bioaccessibility of AA in human body by using protein. The results showed that SPI could potentially be used as a novel health strategy to reduce the harm of AA in the human body.

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Section: Particle Size Distributionsupporting

confidence: 90%

Investigation on the interaction of acrylamide with soy protein isolate: Exploring the binding mechanism in vitro

Shen

Zhao

Liu

et al. 2021

Journal of Food Science

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“…After the initial adsorption, the E values increased dramatically as π increased. These results may reflect the existence of higher interactions within the adsorbed biopolymers residues due to the penetration and rearrangements of adsorbed molecules 19 …”

Section: Resultsmentioning

confidence: 95%

“…The dynamic interfacial pressure was determined according to a method described in a previous study 19 . Approximately 10 μL of the sample solution was placed in a cuvette.…”

Section: Methodsmentioning

confidence: 99%

Soy/whey protein isolates: interfacial properties and effects on the stability of oil‐in‐water emulsions

Zhang

Xie

et al. 2020

J Sci Food Agric

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BACKGROUND The adsorption of proteins at oil/water interfaces can reduce interfacial tension and increase emulsion stability. However, emulsions stabilized by soy protein isolate (SPI) are not sufficiently stable. Using SPI as a control, a theoretical basis for the adsorption behavior of mixed SPI and whey protein isolate (WPI) at the oil/water interface was established and the effects of the protein ratio and content on the emulsion stability were studied. RESULTS Compared to SPI solution, SPI–WPI mixed solutions were found to reduce the size distribution of emulsion droplets and significantly improve the emulsion stability. Among the studied protein contents and ratios, the protein content of 0.2 g kg−1 and SPI/WPI mass ratio of 1:9 offered the lowest creaming stability index (15%), the smallest droplet size (278 nm), and the largest absolute value ζ‐potential (35 mV), i.e. the emulsion stability was excellent. The largest dilatational modulus (10.08 mN m−1), dilatational elasticity (10.01 mN m−1), and dilatational viscosity (1.18 mN m−1), were observed with a protein content of 0.15 g kg−1 (SPI/WPI ratio of 1:9), along with a high interfacial protein adsorption capacity (47.33%). SPI–WPI complexes form a thick adsorption layer around oil droplets, resulting in an increase of the expansion modulus of the interfacial layer. CONCLUSION SPI–WPI complexes can form a thick adsorption layer around oil droplets, resulting in increased expansion modulus of the interfacial layer, which improves emulsion stability. © 2020 Society of Chemical Industry

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“…An optical contact angle meter (OCA25, Dataphysics Instruments GmbH, Germany) was used to monitor the interfacial tension at the MCT-water interface (pH 3.5 ± 0.1, 25 ± 1 • C) [71]. LSEP solution (2-10 mg/mL) was contained in the syringe, and the MCT was placed in the cuvette.…”

Section: Adsorption Behavior Analysis Of Lsep At Mct-water Interface Interfacial Dynamic Adsorption Analysismentioning

confidence: 99%

Physicochemical Characterization of an Exopolysaccharide Produced by Lipomyces sp. and Investigation of Rheological and Interfacial Behavior

Guo

Chen

et al. 2021

Gels

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The present study aimed to evaluate the rheological and interfacial behaviors of a novel microbial exopolysaccharide fermented by L. starkeyi (LSEP). The structure of LSEP was measured by LC-MS, 1H and 13C NMR spectra, and FT-IR. Results showed that the monosaccharide composition of LSEP was D-mannose (8.53%), D-glucose (79.25%), D-galactose (7.15%), and L-arabinose (5.07%); there existed the anomeric proton of α-configuration and the anomeric carbon of α- and β-configuration; there appeared the characteristic absorption peak of the phosphate ester bond. The molecular weight of LSEP was 401.8 kDa. The water holding capacity (WHC, 2.10 g/g) and oil holding capacity (OHC, 12.89 g/g) were also evaluated. The results of rheological properties showed that the aqueous solution of LSEP was a non-Newtonian fluid, exhibiting the shear-thinning characteristics. The adsorption of LSEP can reduce the interfacial tension (11.64 mN/m) well and form an elastic interface layer at the MCT–water interface. Such functional properties make LSEP a good candidate for use as thickener, gelling agent, and emulsifier to form long-term emulsions for food, pharmaceutical, and cosmetic products.

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Dilatational rheological and nuclear magnetic resonance characterization of oil-water interface: Impact of pH on interaction of soy protein isolated and soy hull polysaccharides

Cited by 62 publications

References 34 publications

Investigation on the interaction of acrylamide with soy protein isolate: Exploring the binding mechanism in vitro

Investigation on the interaction of acrylamide with soy protein isolate: Exploring the binding mechanism in vitro

Soy/whey protein isolates: interfacial properties and effects on the stability of oil‐in‐water emulsions

Physicochemical Characterization of an Exopolysaccharide Produced by Lipomyces sp. and Investigation of Rheological and Interfacial Behavior

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