Stabilization of soybean oil body emulsions using κ, ι, λ-carrageenan at different pH values

Effect of Soybean, Virgin Coconut and Moringa oleifera Seed Oils on the Propylthiouracil Induced Hypothyroidism in Rats

“…-Extraction of soybean oil: Soybean seeds were crushed to extract the oil using n-hexane as a solvent. The extracted oil was next purified by distillation to remove any hexane from oil according to the method of Wu et al (2011). -Extraction of virgin coconut oil: The wet coconuts are subjected to pressing to extract the oil out along with coconut milk.…”

Effect of sodium alginate on the stability of natural soybean oil body emulsions

“…Oil bodies were extracted from a homogenate of mature soybeans according to the method of Wu et al with slight modications. 21 Soybeans were soaked in distilled water (1 : 5, w/v) for 18-20 h at 4-6 C. The soaked soybeans were then blended in grinding buffer solution (50 mM Tris-HCl, pH 7.5) containing 0.4 M sucrose and 0.5 M NaCl for 180 s by a commercial food processor (KS-520, Guangzhou City Electric Appliance Co., Ltd., China) to obtain a homogenate of soybeans. The homogenate was ltered through three layers of cheesecloth to remove the bean dregs, and the ltrate was centrifuged at 10 000 Â g, 4 C for 30 min (Heraeus Multifuge X1/X1R, Thermo Fisher Scientic, USA).…”

Multilayer emulsions stabilized by vegetable proteins and polysaccharides

“…However, it is known that oil bodies present poor physical stability to particle aggregation, thus complex coacervation with an additional polysaccharide layer was a successful approach to improve stability. The polysaccharides used in these studies were negatively charged and include pectin and κ, ι, λ-carrageenan [31,32,33,34]. One group also reported that enzymatic cross-linking of the polysaccharide can further stabilize the system in an extended pH range [32].…”

“…The best pressure for homogenization was 500 psi rendering a uniform two layer shell thickness [42]. Soy oleosins Beet pectin [32] Soy oleosins κ, ι, λ-carrageenan [33] Soy oleosins ι-carrageenan [34] Soybean protein isolate High methoxyl pectin and soy polysaccharides [29] Soybean protein isolate Pectin [22] Soybean protein isolate Pectin [23] Soybean protein isolate Gelatin [28] Soybean protein isolate Flaxseed gum [26] Soybean protein isolate Gum arabic [24] Soybean protein isolate Gum arabic [20] Soybean protein isolate Soy polysaccharides [13] Soybean protein isolate Soy polysaccharides [27] Soybean protein isolate Octenyl succinate starch/chitosan [21] Soybean protein isolate Octenyl succinate starch/chitosan [25] Soybean protein isolate Alginate and chitosan [5] Soy whey protein (denaturated) Soy polysaccharides [30] Flaxeed protein and soybean protein concentrate Gum arabic [19] Soy β-conglycinin Methoxyl pectin [42] Pea protein isolate Gumarabic [36] Pea protein isolate Pectin [1] Pea protein isolate Pectin [7] Pea protein isolate Pectin [37] α-gliadin (wheat)-Pea globulin Gum arabic [41] Wheat protein Xanthan gum and pectin [3] Maize germ Xanthan gum [35] Bean and scarlet runner bean protein isolates…”