Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property

Mozafarpour, Rassoul; Koocheki, Arash; Milani, Elnaz; Varidi, Mehdi

doi:10.1016/j.foodhyd.2019.02.036

Cited by 109 publications

(46 citation statements)

References 60 publications

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“…In Figure 2A, compared to the interfacial tension between coconut oil and water (23.46 mN/m) [6,41], the interfacial tension of the three polysaccharide aqueous solutions was significantly reduced. The interfacial tension of the polysaccharide solution decreased while increasing the concentration of the polysaccharide; previous studies that reported that the polysaccharide molecules were adsorbed on the oil-water interface agreed with the above observation [6,42,43]. Interestingly, the interfacial tension of PGA was the lowest at a concentration of 0.25%, and the interfacial tension of DOP was the lowest at a concentration of 0.75%, but the interfacial tension of GA continued to decrease within a concentration range of 0.1-1%.…”

Section: Interfacial Tension Of the Polysaccharidessupporting

confidence: 88%

“…The particle size distribution of the emulsion can reflect the droplet flocculation and aggregation [43]. In Figure 3, the particle size distribution curves of all emulsions were single-peaked, which indicated that all emulsions formed uniform droplets.…”

Section: The Particle Size Distribution Of the Emulsionsmentioning

confidence: 96%

“…Furthermore, the ability of GA to reduce the interfacial tension was the best of the three polysaccharide forces, which was due to the low molecular weight of GA and the proteins in GA. Compared to large molecular polysaccharides, small molecular polysaccharides and surface hydrophobic proteins could be adsorbed to the oil-water interface faster [38,43]. In Figure 2B, the interfacial activity of the compound-polysaccharides mainly depended upon the contents of GA and PGA, which was the opposite to their apparent viscosities.…”

Section: Interfacial Tension Of the Polysaccharidesmentioning

confidence: 98%

See 2 more Smart Citations

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Wang

Tian

2020

Molecules

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Coconut oil-in-water emulsions were prepared using three polysaccharides: Dendrobium officinale polysaccharide (DOP), propylene glycol alginate (PGA), gum arabic (GA) and their polysaccharide complexes as emulsifiers. The effects of the ratio of the compounded polysaccharides on their apparent viscosity and interfacial activity were explored in this study. The average particle size, zeta potential, microstructure, rheological properties, and physical stability of the emulsions prepared with different compound-polysaccharides were studied. The results showed that mainly DOP contributed to the apparent viscosity of the compound-polysaccharide, while the interfacial activity and zeta potential were mainly influenced by PGA or GA. Emulsions prepared with compound-polysaccharides exhibited smaller average particle sizes, and microscopic observations showed smaller droplets and less droplet aggregation. In addition, the stability analysis of emulsions by a dispersion analyzer LUMiSizer showed that the emulsion prepared by compounding polysaccharides had better physical stability. Finally, all of the above experimental results showed that the emulsions prepared by PGA:DOP = 2:8 (total concentration = 1.5 wt%) and 2.0% GA + 1.5% DOP were the most stable.

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Section: Interfacial Tension Of the Polysaccharidessupporting

confidence: 88%

Section: The Particle Size Distribution Of the Emulsionsmentioning

confidence: 96%

Section: Interfacial Tension Of the Polysaccharidesmentioning

confidence: 98%

See 1 more Smart Citation

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Wang

Tian

2020

Molecules

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“…The adhesive samples were placed in an oven at 120 ± 2 °C to cure completely then ground into ~200 mesh powder in ceramic mortar to measure the surface hydrophobic index, using an analytical method reported by Mozafarpour et al [20]. Sodium 8-anilino-1-naphthalenesulfonate (ANS) was used as the hydrophobic fluorescent probe.…”

Section: Methodsmentioning

confidence: 99%

Effects of Different Denaturants on Properties and Performance of Soy Protein-Based Adhesive

Meng

Zhang

et al. 2019

Polymers

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Chemical modification of soy protein, via crosslinking, is the preferred method for creating non-toxic, renewable, environmentally friendly wood adhesives. The denaturing process of protein is important for the adhesive performance improvement. In order to investigate the effect of different denaturing agents on the performance of soy protein-based adhesives before and after crosslinking modification. In this study, three different denaturing agents—urea (U), sodium dodecyl sulfate (SDS), and sodium hydrogen sulfite (SHS) and an epoxide crosslinking agent—Triglycidylamine (CA) were used to prepare soy protein-based adhesives. The results showed: (1) The denaturing agent unfolded protein molecules and exposed more hydrophobic groups to prevent water intrusion, which was mainly a contribution for the water resistance and performance improvement of soy protein-based adhesives. The wet shear strength was improved up to 91.3% (denaturing by urea). (2) After modifying by the crosslinking agent, the properties and performance improvement was due to the fact that the active groups on soybean protein molecules reacted with the crosslinking agent to form a crosslinking structure, and there is no obvious correlation with the hydrophobic groups of the protein. (3) The unfolded soybean protein molecules also expose hydrophilic groups, which facilitates the reaction between the crosslinking agent and protein to form a denser crosslinking structure to improve the performance of the adhesive. Particularly, after denaturing with SHS, the wet shear strength of the plywood bonded by the SPI-SHS-CA adhesive increased by 217.24%.

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“…The emulsifying activity index (EAI) and emulsifying stability index (ESI) of the emulsions containing the XEHR were determined by the improved turbidimetric method. In this method, aliquots of each emulsion (100 µL) were taken from the bottom of the bottle both immediately after preparation of the emulsion and after 10 min, then diluted with 5 mL of a 0.1% sodium dodecyl sulfate (SDS) solution [53]. An ultraviolet/visible (UV/vis) spectrophotometer (S2000) was used to determine the absorbance of each diluted emulsion at 500 nm.…”

Section: Emulsification Propertiesmentioning

confidence: 99%

The Emulsifying Properties of Hydrogenated Rosin Xylitol Ester as a Biomass Surfactant for Food: Effect of pH and Salts

et al. 2020

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The xylitol ester of hydrogenated rosin (XEHR) was obtained for the first time from biomass-based hydrogenated rosin and xylitol using an environmentally friendly, high-pressure CO2 catalytic synthesis. This compound is intended for use as an emulsifier for food. Analyses by ICP-AES showed the absence of heavy metal residues in the product, such that it met food standards. Fourier transform infrared and nuclear magnetic resonance spectroscopies together with gel permeation chromatography confirmed the successful esterification and the formation of a monoester and diester with molar masses of 427 and 772 g/mol. The emulsification of water/soybean oil mixtures by adding the XEHR was assessed at pH values of 4, 6.86, and 10 and in the presence of NaCl, KCl, MgCl2, and CaCl2. The XEHR was found to act as an emulsifier by reducing the interfacial tension of such mixtures to less than 2 mN/m under all conditions. The highest emulsifying activity index (9.52 m2/g) and emulsifying stability index (94.53%) were obtained after adding MgCl2 (100 mM). Particle size and confocal microscopy showed that the presence of salts gave a more uniform droplet size and a finer emulsion structure. The high viscosities of the emulsions containing salts also suggested a more cohesive oil droplet network.

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Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property

Cited by 109 publications

References 60 publications

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Effects of Different Denaturants on Properties and Performance of Soy Protein-Based Adhesive

The Emulsifying Properties of Hydrogenated Rosin Xylitol Ester as a Biomass Surfactant for Food: Effect of pH and Salts

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