PMID- 28578065
OWN - NLM
STAT- MEDLINE
DCOM- 20190506
LR  - 20231213
IS  - 1873-7145 (Electronic)
IS  - 0963-9969 (Linking)
VI  - 97
DP  - 2017 Jul
TI  - Effect of salt content and type on emulsifying properties of hull soy soluble 
      polysaccharides at acidic pH.
PG  - 62-70
LID - S0963-9969(17)30129-1 [pii]
LID - 10.1016/j.foodres.2017.03.031 [doi]
AB  - Hull soluble polysaccharide (HSPS) is a novel product consisting in a mixture of 
      polysaccharides and proteins extracted from soy hulls by using a methodology 
      based on the extraction of citric pectins. In this work we studied the effect of 
      the addition of two different salts (NaCl and CaCl(2)) on the emulsifying 
      properties of HSPS at acidic conditions. Low and high homogenization energies 
      were used, obtaining coarse and fine emulsions, respectively. Mean droplet size, 
      the stability against destabilizing processes (creaming, flocculation and 
      coalescence) and the rheological properties of the emulsions were analyzed. Also, 
      the rheology of the O/W interface was studied by using du Nouy ring geometry. 
      Coarse HSPS emulsions were unstable to creaming, being more stable in the 
      presence of salts. In contrast, fine HSPS emulsions showed long-term creaming 
      stability similar to those performed with commercial citric pectin (CCP), 
      although they differ in particle size distribution and flocculation degree. The 
      presence of CaCl(2) reduced the mean size of droplets in fine HSPS emulsions and 
      improved their stability to flocculation and coalescence. Significant differences 
      were observed in the rheological behavior of O/W emulsions and interfaces of HSPS 
      and CCP with respect to the salt addition. Our results indicate that HSPS can be 
      used in the formulation and stabilization of acidic O/W emulsions. Besides, HSPS 
      generates emulsions with different characteristics than those obtained with 
      citric pectins. The use of HSPS provides a suitable alternative in food 
      engineering contributing to the exploitation and valorization of soy hulls, which 
      represents an important waste material in soybean processing.
CI  - Copyright (c) 2017 Elsevier Ltd. All rights reserved.
FAU - Cabezas, Dario M
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, Buenos Aires, Argentina; Consejo Nacional de 
      Investigaciones Cientificas y Tecnicas (CONICET), Av. Rivadavia 1917, C1033AAJ, 
      Buenos Aires, Argentina.
FAU - Ortiz, Mariana Pereira
AU  - Ortiz MP
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, Buenos Aires, Argentina.
FAU - Wagner, Jorge R
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, Buenos Aires, Argentina; Consejo Nacional de 
      Investigaciones Cientificas y Tecnicas (CONICET), Av. Rivadavia 1917, C1033AAJ, 
      Buenos Aires, Argentina.
FAU - Porfiri, Maria C
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, Buenos Aires, Argentina; Consejo Nacional de 
      Investigaciones Cientificas y Tecnicas (CONICET), Av. Rivadavia 1917, C1033AAJ, 
      Buenos Aires, Argentina. Electronic address: ceciliaporfiri@conicet.gov.ar.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20170322
PL  - Canada
TA  - Food Res Int
JT  - Food research international (Ottawa, Ont.)
JID - 9210143
RN  - 0 (Emulsions)
RN  - 0 (Polysaccharides)
RN  - 0 (Soybean Proteins)
RN  - 451W47IQ8X (Sodium Chloride)
SB  - IM
MH  - Emulsions/*chemistry
MH  - Hydrogen-Ion Concentration
MH  - Particle Size
MH  - Polysaccharides/analysis/*chemistry
MH  - Rheology
MH  - Sodium Chloride/*analysis/chemistry
MH  - Soybean Proteins/analysis/chemistry
MH  - Glycine max/*chemistry
OTO - NOTNLM
OT  - Hull soluble polysaccharides
OT  - Interfacial rheology
OT  - Oil-in-water emulsions
OT  - Soy hulls
OT  - Stability
EDAT- 2017/06/05 06:00
MHDA- 2019/05/07 06:00
CRDT- 2017/06/05 06:00
PHST- 2016/12/12 00:00 [received]
PHST- 2017/03/10 00:00 [revised]
PHST- 2017/03/19 00:00 [accepted]
PHST- 2017/06/05 06:00 [entrez]
PHST- 2017/06/05 06:00 [pubmed]
PHST- 2019/05/07 06:00 [medline]
AID - S0963-9969(17)30129-1 [pii]
AID - 10.1016/j.foodres.2017.03.031 [doi]
PST - ppublish
SO  - Food Res Int. 2017 Jul;97:62-70. doi: 10.1016/j.foodres.2017.03.031. Epub 2017 
      Mar 22.