Structure and interfacial adsorption behavior of soy hull polysaccharide at the oil/water interface as influenced by pH

Qu, Danni; Wang, Shengnan; Zhao, Hekai; Li, He; Zhu, Danshi; Jiang, Lianzhou

doi:10.1016/j.foodhyd.2021.106638

Cited by 25 publications

(10 citation statements)

References 33 publications

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“…In their research, with the pH increasing from 2.0 to 6.0, d 3,2 of the emulsion decreased from 6.8 to 3.5 μm and remained relatively constant at about 3.0 μm from 7.0 to 8.0. Similarly, the particle size of the soy hull polysaccharide solution was larger than 40 nm at low pH 2–4, resulting in polysaccharide aggregates [ 53 ]. One possible reason was that compared to acidic conditions, higher repulsive forces under alkaline conditions could keep oil droplets stable [ 54 ].…”

Section: Resultsmentioning

confidence: 99%

Tremella fuciform Polysaccharides: Extraction, Physicochemical, and Emulsion Properties at Different pHs

et al. 2023

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The chemical composition, macromolecular characteristics, and structure of four types of Tremella fuciform polysaccharides (TPS) were analyzed, including one TPS that was extracted in the laboratory (L-TPS) and three commercial TPS. The effects of pH on the properties of TPS emulsions were investigated by analyzing their zeta potential, particle size, apparent viscosity, and stability. The results showed that L-TPS presented a higher percentage content of protein (2.33%) than commercial TPS (0.73–0.87%), and a lower molecular mass (17.54 × 106 g/mol). Thus, L-TPS exhibited the best emulsifying activity but gave poor emulsion stability. The droplet sizes and apparent viscosity of commercial TPS-stabilized emulsions were larger or higher in acidic environments. At pH 2, the apparent viscosity was the lowest for L-TPS. Commercial TPS emulsions were most stable at pH 6, while the L-TPS-stabilized emulsion was most stable at pH 2. The obtained results revealed that the emulsifying properties of TPS varied and the effects of pH on emulsion characteristics differed, as determined from the molecular mass, macromolecular characteristics, and structure. This research is useful for expanding the application of TPS as a novel food ingredient in emulsions.

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Section: Resultsmentioning

confidence: 99%

Tremella fuciform Polysaccharides: Extraction, Physicochemical, and Emulsion Properties at Different pHs

et al. 2023

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“…The highest G ′ and G ″ values were observed in 0.6% SHPS‐added yogurt at the same scanning frequency, indicating that polysaccharide‐protein aggregates form a fibrous network with significant viscoelastic properties (Mary et al, 2022). SHPS is characterized as a negatively charged acidic polysaccharide (Qu et al, 2021). During fermentation, the pH of the system gradually decreased.…”

Section: Resultsmentioning

confidence: 99%

“…This suggests that LAB may utilize SHPS during fermentation, which is in line with previous findings. Homogalacturonic acid and type I rhamnose galacturonic acid make up the majority of SHPS (Qu et al, 2021). Yeung et al (2019) Note: For the convenience of recording and analysis in this study, the volatile flavor components detected by GC-MS/MS are numbered; -: not detected.…”

Section: Lab Population Analysis In Yogurtsmentioning

confidence: 99%

“…Notably, SHPS-added yogurts exhibited a lower initial pH compared to those without SHPS. This can be attributed to the acidic nature of SHPS, which is a negatively charged polysaccharide (Qu et al, 2021).…”

Section: Ph Analysismentioning

confidence: 99%

“…Plant‐based yogurt often incorporates stabilizers such as sucrose ester and hydroxypropyl distarch phosphate, primarily obtained through chemical processes. Soybean hull polysaccharides (SHPS) derived from soybean hulls consist of type I rhamnogalacturonan, homogalacturonan, galactose, rhamnose, arabinose, and small amounts of glucose, mannose, fucose, and xylose (Qu et al, 2021). According to our findings, SHPS possess favorable emulsification and gelation properties (Liu et al, 2013; Wang, Kristo, & LaPointe, 2019; Yang et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant‐based yogurt

Fan,

Liu,

Yan

et al. 2023

Journal of Texture Studies

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As a by‐product of soybean processing, soybean hulls contain soybean hull polysaccharides (SHPS). This study aims to develop a plant‐based yogurt with SHPS addition and assess the consequences of SHPS on the physicochemical properties and growth of lactic acid bacteria (LAB) in yogurts. The study investigated the water holding capacity (WHC), microstructure, rheological properties, texture, pH, organoleptic attributes, volatile compounds, flavor profile, and LAB population. The findings reveal that the addition of SHPS significantly impacted these properties. SHPS improved the physicochemical properties, increased the level of flavor compounds, and improved the organoleptic properties of yogurt. Yogurt with 0.6% SHPS demonstrated superior WHC, texture, rheological properties, and the highest organoleptic evaluation scores. However, when SHPS additions exceeded 0.6%, WHC, texture, and rheological properties of the yogurts decreased. Furthermore, SHPS‐added yogurts contained more LAB compared to yogurt without SHPS. LAB grew better in media with SHPS than in media without glucose. Streptococcus thermophilus grew best among the LAB strains. This study highlights the potential of SHPS in yogurt production and its promising applications in fermented food products.

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Acid‐induced conformation regulation of peanut polysaccharide and its effect on stability and digestibility of oil‐in‐water emulsion

Ye,

Hua,

Shao

et al. 2023

J Sci Food Agric

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BACKGROUNDDeveloping the stable and healthy emulsion‐based food is in accord with the needs of people for health. In the present study, acidification at pH 3.0 of peanut polysaccharide (APPSI) was employed to regulate its conformation and further improve its advantages in preparing oil‐in‐water emulsion.RESULTSThe results indicated that acidification induced conversion of PPSI aggregates into linear chains. Increasing concentration promoted formation of cross‐linked network structure shown in transmission electron microscopy images. Consequently, the viscosity, yield stress, storage modulus and flow activation energy significantly increased, further fabricating gel structure. Moreover, aggregation behavior suggested that more exposed proteins were involved in gel structure, thereby forming many hydrophobic cores as verified by fluorescence spectroscopy of pyrene. Afterwards, emulsion characteristics indicated that APPSI produced strong and thick steric hindrance around oil droplets and the coil‐like interweaved chains locked the continuous phase, bringing strong elasticity and resistance to stress and creaming. Meanwhile, the lower fatty acid in APPSI‐emulsion was released after simulated gastrointestinal digestion, mainly as a result of the high retention ratio of emulsion droplets. Furthermore, the elastic and viscous Lissajous curves suggested that the structure strength of APPSI‐emulsion was similar to that of the salad dressing within the strain 53.22%.CONCLUSIONThe conformation of PPSI after acidification at pH 3.0 was suitable for preparing the stable emulsion. The obtained emulsion could resist digestion and maintain a strong structure, comprising a cholesterol‐free and low‐fat salad dressing substitute. © 2023 Society of Chemical Industry.

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Structure and interfacial adsorption behavior of soy hull polysaccharide at the oil/water interface as influenced by pH

Cited by 25 publications

References 33 publications

Tremella fuciform Polysaccharides: Extraction, Physicochemical, and Emulsion Properties at Different pHs

Tremella fuciform Polysaccharides: Extraction, Physicochemical, and Emulsion Properties at Different pHs

Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant‐based yogurt

Acid‐induced conformation regulation of peanut polysaccharide and its effect on stability and digestibility of oil‐in‐water emulsion

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