The influence of heat treatment on acid-tolerant emulsions prepared from acid soluble soy protein and soy soluble polysaccharide complexes

Liu, Qian-Ru; Qi, Jun‐Ru; Yin, Shou-Wei; Wang, Jinmei; Guo, Jian; Feng, Jilu; Cheng, Meng; Cao, Jing; Weng, Jing-Yi; Yang, Xiao‐Quan

doi:10.1016/j.foodres.2016.07.001

Cited by 38 publications

(11 citation statements)

References 28 publications

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“…SBP FAE showed a wide unimodal distribution due to the decrease of ferulic acid group content on its side chain, while the particle size distribution of other pectin samples was also wider than that of SBP. These phenomena may be due to the less active molecules (protein, ferulic acid) in the pectin structure, which leads to the decrease of the adsorption amount at the oil-water interface, the decrease of the adsorption speed and the weakening of the interfacial film strength [ 46 ]. Also, the polydispersity index (PdI) value provides an important parameter for better interpretation of emulsion particle size.…”

Section: Resultsmentioning

confidence: 99%

Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes

et al. 2021

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The contribution of rheological properties and viscoelasticity of the interfacial adsorbed layer to the emulsification mechanism of enzymatic modified sugar beet pectin (SBP) was studied. The component content of each enzymatic modified pectin was lower than that of untreated SBP. Protein and ferulic acid decreased from 5.52% and 1.08% to 0.54% and 0.13%, respectively, resulting in a decrease in thermal stability, apparent viscosity, and molecular weight (Mw). The dynamic interfacial rheological properties showed that the interfacial pressure and modulus (E) decreased significantly with the decrease of functional groups (especially proteins), which also led to the bimodal distribution of particle size. These results indicated that the superior emulsification property of SBP is mainly determined by proteins, followed by ferulic acid, and the existence of other functional groups also promotes the emulsification property of SBP.

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Section: Resultsmentioning

confidence: 99%

Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes

et al. 2021

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“…The low-energy methods include phase inversion and solvent mixing approaches [ 54 ]. Nanoemulsions produced from soy protein–soy polysaccharide complexes exhibited long-term stability at pH values of 2–8 and 0.2 M NaCl [ 58 ] or after heat treatment (80 °C for 60 min) [ 59 ], indicating strong potential of the complexes to function as nanoscale carriers for delivering lipophilic bioactive ingredients.…”

Section: Different Types Of Protein–polysaccharide Complex- or Conjug...mentioning

confidence: 99%

Maillard-Type Protein–Polysaccharide Conjugates and Electrostatic Protein–Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications

Sun

Wang

et al. 2022

Gels

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Due to their combination of featured properties, protein and polysaccharide-based carriers show promising potential in food bioactive ingredient encapsulation, protection, and delivery. The formation of protein–polysaccharide complexes and conjugates involves non-covalent interactions and covalent interaction, respectively. The common types of protein–polysaccharide complex/conjugate-based bioactive ingredient delivery systems include emulsion (conventional emulsion, nanoemulsion, multiple emulsion, multilayered emulsion, and Pickering emulsion), microcapsule, hydrogel, and nanoparticle-based delivery systems. This review highlights the applications of protein–polysaccharide-based delivery vehicles in common bioactive ingredients including polyphenols, food proteins, bioactive peptides, carotenoids, vitamins, and minerals. The loaded food bioactive ingredients exhibited enhanced physicochemical stability, bioaccessibility, and sustained release in simulated gastrointestinal digestion. However, limited research has been conducted in determining the in vivo oral bioavailability of encapsulated bioactive compounds. An in vitro simulated gastrointestinal digestion model incorporating gut microbiota and a mucus layer is suggested for future studies.

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“…SSPS main backbone is made of homogalacturonan and rhamnogalacturonan, branched by β-1,4-galactan and α-1,3- or α-1,5-arabinan chains, and contains 18% galacturonic acid (GalA; Nakamura et al., 2004). The presence of SSPS in the emulsion can significantly affect protein functionality, surface activity by forming an electrostatic complex with proteins, especially, solubility, thermal stability and emulsion stability (Liu et al., 2016). Meanwhile, SSPS is able to form 17–30 nm-thick interfacial films capable of stabilising emulsion by steric repulsion (Nakamura et al., 2006).…”

Section: Introductionmentioning

confidence: 99%

Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment

Wang

Shao

Yang

et al. 2020

Food sci. technol. int.

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This study aims to evaluate the effects of soy soluble polysaccharide and soy hull polysaccharide on stability and characteristics of emulsions stabilised by soy protein isolate in an in vitro gastric environment. Zeta potential and particle size were used to investigate the changes of physico-chemical and stability in the three emulsions during in vitro gastric digestion, following the order: soy protein isolate–stability emulsion < soy protein isolate–soy soluble polysaccharide –stability emulsion < soy protein isolate–soy hull polysaccharide–stability emulsion, confirming that coalescence in the soy protein isolate–stability emulsion occurred during in vitro gastric digestion. Optical microscopy and stability measurement (backscattering) also validate that addition of polysaccharide (soy soluble polysaccharide and soy hull polysaccharide) can reduce the effect of simulated gastric fluid (i.e., pH, ionic strength and pepsin) on emulsion stability, especially, soy protein isolate–soy hull polysaccharide–stability emulsion, compared with soy protein isolate–stability emulsion. This suggests that the flocculation behaviours of these emulsions in the stomach lead to a difference in the quantity of oil and the size and structure of the oil droplets, which play a significant role in emulsion digestion in the gastrointestinal tract. This work may indicate a potential application of soy hull polysaccharide for the construction of emulsion food delivery systems.

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The influence of heat treatment on acid-tolerant emulsions prepared from acid soluble soy protein and soy soluble polysaccharide complexes

Cited by 38 publications

References 28 publications

Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes

Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes

Maillard-Type Protein–Polysaccharide Conjugates and Electrostatic Protein–Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications

Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment

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