Influence of β-glucan extracted from hull-less barley on droplet characterization, stability and rheological properties of soy protein isolate stabilized oil-in-water emulsions

The stabilizing behaviour of soluble soy polysaccharide (SSPS) on acidified dispersions of soy protein isolate (SPI) and SPI-stabilized emulsions was studied. SPI and SSPS suspensions were characterized via light scattering, surface charge measurement, turbidity, sedimentation analysis, and light microscopy. At acidic pH (pH 6-3), it was found the addition of at least 0.25 wt% SSPS was required to stabilize 0.75 wt% SPI suspensions against aggregation and phase separation, likely via steric repulsion. The mechanism of SPI-SSPS interaction was shown to be electrostatic in nature by testing the effects of increased ionic strength of the suspensions. The stabilizing effect of SSPS on SPI was then applied to 5% oil-in-water emulsions. The presence of SSPS stabilized the emulsions against droplet size increases and phase separation over time. Overall, the results demonstrated that it was possible for SSPS to stabilize SPI suspensions and that SPI-SSPS interactions may be used as a tool to stabilize O/W emulsions.

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Freeze-Thaw Stability of Oil-in-Water Prepared with Soy Protein Isolate-Maltodextrin Conjugates

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.602-604.1206 ◽

2012 ◽

Vol 602-604 ◽

pp. 1206-1210

Author(s):

Guo Ping Yu ◽

Chao Ran Dou ◽

Yan Song ◽

Hao Wu ◽

Zhu Gong

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Freeze Thaw ◽

Covalent Coupling ◽

Oil In Water ◽

The Impact

The objective of the study was to investigate the impact of soy protein isolate (SPI)-maltodextrin conjugates on the freeze-thaw stability of oil-in-water emulsions. Covalent coupling of maltodextrin to SPI was achieved by wet heating of SPI- maltodextrin mixtures of different weight ratios and different protein contents at 70,80,90,100°C for 1 to 5 h. The freeze-thaw stability was characterized by measurements of creaming index and oiling off after isothermal storage at -20 °C for 24 h and further thawing. Compared with those stabilized by SPI alone, o/w emulsions stabilized by SPI-maltodextrin conjugates showed a higher stability against freeze-thaw treatment, exhibiting a lower creaming index and oiling off.

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Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides

Food & Function ◽

10.1039/d1fo01604k ◽

2021 ◽

Author(s):

Hekai Zhao ◽

Shengnan Wang ◽

Guilan Zhao ◽

Yangyang Li ◽

Xiulin Liu ◽

...

Keyword(s):

Ir Spectroscopy ◽

Zeta Potential ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Emulsifying Properties ◽

Oil In Water ◽

Ft Ir ◽

Ft Ir Spectroscopy

Non-covalent complexes (SPIF/SSPS) between soy protein isolate fibrils (SPIF) and soy soluble polysaccharides (SSPS) were fabricated and used to stabilize oil-in-water (O/W) emulsions. FT-IR spectroscopy and zeta potential results demonstrated...

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