Effect of soybean soluble polysaccharides on the stability of milk protein under acidic conditions

Nakamura, Akihiro; Furuta, Hitoshi; Kato, Masayoshi; Maeda, Hirokazu; Nagamatsu, Yasunori

doi:10.1016/s0268-005x(02)00095-4

Cited by 115 publications

(70 citation statements)

References 15 publications

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“…Protein-polysaccharide complexes are affected by a wide variety of variables such as pH, ionic strength, charge density, polysaccharide concentration, and biopolymer ratio. According to Nakamura et al (2003), SSPS adsorbs onto the proteins in solution due to their opposite charges, and the thick layer of neutral sugar side chains of the SSPS result in stabilization of the proteins due to steric effects. Table 9 shows the results for the equilibrium sedimentation index (IS eq ) and rate (v) exhibiting a clear positive influence of the SSPS concentration on juice stability (p < 0.05).…”

Section: Soursop Juice and Ssps Formulationsmentioning

confidence: 99%

Soursop juice stabilized with soy fractions: a rheologial approach

Fasolin

Cunha

2012

Food Sci. Technol

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The potential use of soybean soluble polysaccharide (SSPS) as a stabilizer in acidic beverages was evaluated using rheological and stability studies. For this purpose, soy-based beverages were formulated with soy protein isolate (SPI) and soursop juice due to the low stability of this kind of dispersion. The influences of the concentrations of soybean soluble polysaccharide, calcium chloride, and soy protein isolate on the stability and rheology of soursop juice were evaluated using a factorial experimental design. Interactions between the concentrations of soybean soluble polysaccharide and soy protein isolate exerted a positive effect on the maximum Newtonian viscosity. The stability was positively influenced by the soybean soluble polysaccharide and soy protein isolate concentrations, but the interactions between soy protein isolate and CaCl2 also affected the sedimentation index. These results suggest that soybean soluble polysaccharide is effective in stabilizing fibers and proteins in acidic suspensions due to the increase in viscosity and steric effect caused by the formation of complexes between the soybean soluble polysaccharide and soy protein isolate.

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Section: Soursop Juice and Ssps Formulationsmentioning

confidence: 99%

Soursop juice stabilized with soy fractions: a rheologial approach

Fasolin

Cunha

2012

Food Sci. Technol

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“…SSPS is a protein associated polysaccharides and its chemical structure has been extensively characterized (Nakamura et al 2003). It is known that SSPS stabilizes oil-in-water (O/W) emulsions in a wide range of pH and at lower concentrations than those reported for other polysaccharides such as gum arabic or modified starch (Nakamura et al 2004;Nakauma et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour

2016

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The present study compares the emulsifying properties in acidic conditions of hull soluble polysaccharides (HSPS), soybean soluble polysaccharides (SSPS) and its mixtures. These fractions were obtained from byproducts of soybean processing industry (soy hull and residual fiber after isolation of soy cotyledon protein, respectively). Although SSPS is already characterized, HSPS is a novel fraction which has not been studied in deep and it is still unexplored as emulsifier. Dispersions of both fraction and a mixture 50:50 of them at pH 3.0 were used as aqueous phase (1.0-3.0 % w/w) in coarse and fine oil-in-water emulsions (oil mass fraction = 0.3). Its stability was evaluated through the evolution of backscattering profiles (%BS), particle size distribution and mean particle diameters. The rheology of the emulsions was also analyzed. Both fractions provided stability to creaming when increasing the polysaccharide concentration and energy of homogenization. While coarse emulsions were unstable systems, fine emulsions were stable enough and allowed a deeper analysis of the destabilizing processes. A bridging flocculation phenomenon in the presence of HSPS and HSPS/SSPS mixtures is suggested, which influences the creaming and rheological behavior. Also, coalescence index increases according HSPS and HSPS/SSPS concentrations, but particle sizes reached were smaller than in SSPS emulsions. Fine emulsions with 3 % of HSPS/SSPS mixtures yielded the best results on the overall stability at 28 days. So, functional properties of the fractions may improve by the formulation of emulsions consisting in mixtures of them. These results are of interest to the manufacturing of acidic foods, taking advantage of obtaining byproducts from residual materials.

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“…This ionic double layer results from the solvation of charged particle. Therefore, zeta potential parameter is based on the charge displacement in the electric double layer caused by an external force shifting the liquid phase tangentially against the solid [28]. The electrophoretic mobilities were converted to zeta potential using the Smoluchowski-Helmhotz equation:…”

Section: Structure and Surface Charge Of The Biopolymers And Silica Pmentioning

confidence: 99%

Adhesion of Silica Particles on Thin Polymer Films Model of Flax Cell Wall

Mahouche‐Chergui¹,

Grohens²,

Balnois³

et al. 2014

MSA

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The present work is focused on better understanding of the interfacial interactions of SBA-15 mesoporous silica particles with flax fibers. In order to overcome the inherent complexity of flax fiber surface composition we have prepared model polysaccharide surfaces representing the main component of the flax fibers, e.g. cellulose, polygalacturonic acid (PGUA), and xyloglucan (XG) with thicknesses of about 200 nm, 100 nm, and 110 nm, respectively. The ξ-potential measurements of both silica and polysaccharides were performed in aqueous solutions as a function of pH and ionic strength. ξ-potential, AFM and SEM results supported the important role of electrostatic interactions in the silica adsorption on polysaccharide surfaces, since silica adsorption increased remarkably with ionic strength. The adsorption density of the SBA-15 onto the various polysaccharides was Cellulose > PGUA > XG, and the maximum was observed at pH = 4. Urea used as hydrogen bonds breaker reduced significantly the adsorption of SBA-15 on the polysaccharide surfaces, which highlighted the significant contribution of hydrogen bonding in the adsorption process. It was observed that most adsorbed SBA-15 particles were resistant to ultrasonic washing, which revealed their strong irreversible adsorption. Finally, direct adsorption experiments on both raw and treated real flax fibers yielded results consistent with those of model surfaces showing the important role of the surface fibers treatments on the improvement of the interfacial adhesion of the silica particles with flax fibers. The remarkable affinity of the SBA-15 particles with treated flax fibers is encouraging to design superinsulators composites with tuneable mechanical performances.

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Effect of soybean soluble polysaccharides on the stability of milk protein under acidic conditions

Cited by 115 publications

References 15 publications

Soursop juice stabilized with soy fractions: a rheologial approach

Soursop juice stabilized with soy fractions: a rheologial approach

Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour

Adhesion of Silica Particles on Thin Polymer Films Model of Flax Cell Wall

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