PMID- 27162375
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20160510
LR  - 20201001
IS  - 0022-1155 (Print)
IS  - 0975-8402 (Electronic)
IS  - 0022-1155 (Linking)
VI  - 53
IP  - 2
DP  - 2016 Feb
TI  - Comparative study of emulsifying properties in acidic condition of soluble 
      polysaccharides fractions obtained from soy hull and defatted soy flour.
PG  - 956-967
LID - 10.1007/s13197-015-2149-9 [doi]
AB  - The present study compares the emulsifying properties in acidic conditions of 
      hull soluble polysaccharides (HSPS), soybean soluble polysaccharides (SSPS) and 
      its mixtures. These fractions were obtained from byproducts of soybean processing 
      industry (soy hull and residual fiber after isolation of soy cotyledon protein, 
      respectively). Although SSPS is already characterized, HSPS is a novel fraction 
      which has not been studied in deep and it is still unexplored as emulsifier. 
      Dispersions of both fraction and a mixture 50:50 of them at pH 3.0 were used as 
      aqueous phase (1.0-3.0 % w/w) in coarse and fine oil-in-water emulsions (oil mass 
      fraction = 0.3). Its stability was evaluated through the evolution of 
      backscattering profiles (%BS), particle size distribution and mean particle 
      diameters. The rheology of the emulsions was also analyzed. Both fractions 
      provided stability to creaming when increasing the polysaccharide concentration 
      and energy of homogenization. While coarse emulsions were unstable systems, fine 
      emulsions were stable enough and allowed a deeper analysis of the destabilizing 
      processes. A bridging flocculation phenomenon in the presence of HSPS and 
      HSPS/SSPS mixtures is suggested, which influences the creaming and rheological 
      behavior. Also, coalescence index increases according HSPS and HSPS/SSPS 
      concentrations, but particle sizes reached were smaller than in SSPS emulsions. 
      Fine emulsions with 3 % of HSPS/SSPS mixtures yielded the best results on the 
      overall stability at 28 days. So, functional properties of the fractions may 
      improve by the formulation of emulsions consisting in mixtures of them. These 
      results are of interest to the manufacturing of acidic foods, taking advantage of 
      obtaining byproducts from residual materials.
FAU - Porfiri, Maria Cecilia
AU  - Porfiri MC
AD  - Laboratorio de Investigacion en Funcionalidad y Tecnologia de Alimentos (LIFTA), 
      Departamento de Ciencia y Tecnologia, Universidad Nacional de Quilmes, Roque 
      Saenz Pena 352, B1876BXD, Bernal, Provincia de Buenos Aires Argentina.
AD  - Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET), Buenos 
      Aires, Argentina.
FAU - Cabezas, Dario Marcelino
AU  - Cabezas DM
AD  - Laboratorio de Investigacion en Funcionalidad y Tecnologia de Alimentos (LIFTA), 
      Departamento de Ciencia y Tecnologia, Universidad Nacional de Quilmes, Roque 
      Saenz Pena 352, B1876BXD, Bernal, Provincia de Buenos Aires Argentina.
AD  - Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET), Buenos 
      Aires, Argentina.
FAU - Wagner, Jorge Ricardo
AU  - Wagner JR
AD  - Laboratorio de Investigacion en Funcionalidad y Tecnologia de Alimentos (LIFTA), 
      Departamento de Ciencia y Tecnologia, Universidad Nacional de Quilmes, Roque 
      Saenz Pena 352, B1876BXD, Bernal, Provincia de Buenos Aires Argentina.
AD  - Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET), Buenos 
      Aires, Argentina.
LA  - eng
PT  - Journal Article
DEP - 20160203
PL  - India
TA  - J Food Sci Technol
JT  - Journal of food science and technology
JID - 0056471
PMC - PMC4837735
OTO - NOTNLM
OT  - Emulsions stability
OT  - Oil-in-water emulsions
OT  - Soybean byproducts
OT  - Soybean polysaccharides
EDAT- 2016/05/11 06:00
MHDA- 2016/05/11 06:01
PMCR- 2017/02/01
CRDT- 2016/05/11 06:00
PHST- 2015/11/17 00:00 [revised]
PHST- 2015/12/14 00:00 [accepted]
PHST- 2016/05/11 06:00 [entrez]
PHST- 2016/05/11 06:00 [pubmed]
PHST- 2016/05/11 06:01 [medline]
PHST- 2017/02/01 00:00 [pmc-release]
AID - 2149 [pii]
AID - 10.1007/s13197-015-2149-9 [doi]
PST - ppublish
SO  - J Food Sci Technol. 2016 Feb;53(2):956-967. doi: 10.1007/s13197-015-2149-9. Epub 
      2016 Feb 3.