Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber

Huang, Lihua; Cai, Yongjian; Liu, Tongxun; Zhao, Xiujie; Chen, Bifen; Zhao, Lu; Zhao, Ming; Deng, Xinlun; Zhao, Qiangzhong

doi:10.1016/j.foodhyd.2019.105232

Cited by 61 publications

(40 citation statements)

References 51 publications

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“…As the amount of EDTAD continued to increase, the average particle size of SPI gradually increased; the reason may be that a large amount of EDTAD leads to a macromolecular cross‐linking reaction whereas the further increase of the content of the hydrophilic carboxyl groups contributes to the enhancement of protein swelling. In addition, with the increase of EDTAD, the polymer dispersity index decreased significantly, which indicated that the particle size distribution of SPI became more uniform 30 …”

Section: Resultsmentioning

confidence: 97%

Study on preparation of acylated soy protein and stability of emulsion

Xia

Zheng

et al. 2021

J Sci Food Agric

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BACKGROUND Protein can be used as an emulsifier to improve emulsion stability at the interface of water‐in‐oil emulsion. However, natural soybean protein isolate (SPI) does not meet the high demands as an emulsifier in the food industry. The effect of acylation modification by ethylenediaminetetraacetic dianhydride (EDTAD; 0–300 g kg−1) on the physicochemical properties of SPI was studied. RESULTS The results of the Fourier transform infrared spectra analyses showed that carboxyl groups were introduced into the SPI structure by the EDTAD treatment. The carboxyl concentration of SPI was increased by 30–74.07% with an increase in EDTAD addition from 50 to 300 g kg−1. When 150 g kg−1 EDTAD was added, the surface hydrophobicity, the emulsifying activity, and the absolute value of the zeta potential were increased by 213%, 120%, and 68% respectively, and the particle size decreased to 247 nm. The droplet size of emulsion decreased to 10 μm when pH was 6. At the same concentration of SPI and pH, the absolute value of zeta potential of the emulsion was biggest. A comparison of the emulsions during storage showed the improvement of emulsion stability was related to the increase in the zeta potential and the decrease in the average particle size. The experimental group showed no destabilization on day 21, and no obvious aggregation phenomenon was observed. CONCLUSION Acylation modification by EDTAD changed the emulsifying properties of SPI and enhanced the stability of the SPI emulsion. © 2021 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 97%

Study on preparation of acylated soy protein and stability of emulsion

Xia

Zheng

et al. 2021

J Sci Food Agric

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“…The presence of polysaccharides in the bulk aqueous phase may cause changes in the interfacial layer due to thermodynamic incompatibility between the proteins and polysaccharides. For instance, under neutral pH conditions, the adsorption of proteins at an oil–water interface is promoted by the presence of polysaccharides in the aqueous phase, such as guar gum (Long et al., 2012), xanthan gum (Cai et al., 2018b), or soybean fiber (Huang et al., 2019). This increase in protein adsorption is driven by the thermodynamic incompatibility effects.…”

Section: Mixed Layer Interfaces Prepared By Direct Mixing Methodsmentioning

confidence: 99%

“…Typically, the polysaccharide concentration has to be optimized to provide a sufficiently strong steric and electrostatic repulsion between the oil droplets, without promoting bridging or depletion flocculation (Xu, Luo, Liu, & McClements, 2017). If the polysaccharide concentration is too low, then bridging flocculation can occur, whereas if it is too high, then depletion flocculation can occur (Huang et al., 2019; Li et al., 2019). After the droplets flocculate, they may undergo coalescence because they are in contact for extended periods.…”

Section: Mixed Layer Interfaces Prepared By Direct Mixing Methodsmentioning

confidence: 99%

“…Polysaccharides can also modify the kinetics of protein adsorption due to their ability to act as thickening or gelling agents, which slow down the movement of the proteins through the aqueous phase (Wang et al, 2017). This kind of phenomenon has been observed with various protein/polysaccharide pairs, including flaxseed protein/gum arabic (Wang, Wang, Li, Adhikari, & Shi, 2011), casein/flaxseed gum (FG) (Zhao, Long, Kong, Liu, & Sun-waterhouse, 2015), ovalbumin/chitosan (Xiong et al, 2018), and soy protein isolate (SPI)/insoluble soybean fiber (Huang et al, 2019).…”

Section: Synergistic and Competitive Adsorption Of Proteins And Polysmentioning

confidence: 99%

“…Oil droplets coated with gum arabic are mainly stabilized by steric repulsion (Niu et al., 2018), which makes them relatively stable to changes in pH, ionic strength, and temperature (Huang et al., 2019). On the other hand, much higher levels of gum arabic are required to form stable emulsions than proteins or small molecule surfactants (Guzey & McClements, 2006).…”

Section: Covalent Layers Formed By Protein–polysaccharide Conjugatesmentioning

confidence: 99%

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Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures

McClements

Liu

et al. 2020

Comp Rev Food Sci Food Safe

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Proteins and polysaccharides are widely used as ingredients in food emulsions due to their high biocompatibility, good biodegradability, and a broad range of techno-functionalities. In particular, they are used as emulsifiers, texture modifiers, and stabilizers in many emulsion-based foods. Moreover, the functionality of these biopolymers can be extended by forming protein-polysaccharide complexes that can be used to modulate the characteristics of the oil-water interface, thereby altering the stability and performance of food emulsions. This review highlights a number of approaches to modulate the interfacial properties of oil-in-water emulsions based on the utilization of protein-polysaccharide complexes: direct mixing, layer-by-layer assembly, and conjugation. Besides, the impact of altering the interfacial properties on emulsion performance is highlighted, including their formation, stability, and functional attributes. Interfacial engineering approaches can be used to tailor the properties of food emulsions to particular applications. For instance, they can be used to create emulsionbased delivery systems for bioactive agents, such as vitamins, nutraceuticals, antimicrobials, colors, flavors, and antioxidants. Moreover, they can be used to create emulsion-based foods with lower calorie contents and enhanced satiety responses. Nevertheless, it is important to account for various factors when developing successful interfacial engineering technologies, including safety concerns, production costs, environmental impact, sustainability, government regulations, and labeling issues.

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Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose

et al. 2022

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BACKGROUND The interactions between various food colloids in different systems (e.g., dispersions, emulsions, creams) have a bearing on the processing and characteristics of food systems. Hydrophilic polysaccharides have been proven to have the potential to fabricate the above systems. In the present work, hydroxypropyl methylcellulose (HPMC) was partially replaced by the insoluble soybean fiber (ISF) extracted from defatted okara to prepare mixing dispersions, oil‐in‐water emulsions and whipped creams. RESULTS The presented work showed that as the proportion of ISF increased, the foaming properties of ISF/HPMC dispersions were enhanced, the absolute value of the ζ‐potential and the particle size of the emulsions increased, while the heat stability and centrifugal stability first increased and then decreased. Upon whipping, the loss angle (tan δ) decreased first and then increased, while the overrun, foam stability and cream stability, as well as the elastic modulus (G′), presented the opposite trend. CONCLUSION These results indicated that an appropriate amount (40–60%) of ISF in the ISF/HPMC systems enhanced the foaming and emulsifying capacities of mixtures and the stability of the resultant emulsion; subsequently, the whipping performance and whipped cream network structure were strengthened, suggesting that ISF has great potential for application in whipped cream as a ‘green’ and safe food ingredient. © 2022 Society of Chemical Industry.

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Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber

Cited by 61 publications

References 51 publications

Study on preparation of acylated soy protein and stability of emulsion

Study on preparation of acylated soy protein and stability of emulsion

Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures

Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose

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