Impact of hydroxypropylmethylcellulose on whey protein concentrate spread film at the air–water interface: Structural and surface dilatational characteristics

Application of soybean isolate protein (SPI) and soy hull polysaccharide (SHP) complex in fermentation products

We investigated the stability of a soy protein isolate (SPI)/soy hull polysaccharide (SHP) composite and its effect on the quality of fermented products. Sonication contributed to a more stable SPI/SHP composite. Increasing SHP concentrations increased the viscoelasticity of the emulsions and decreased turbiscan stability index (TSI) values, indicating that SHP improved the emulsification and stability of the composite emulsions. The fermented products with SHP had an increased ability to bind to water. Hardness, gelling, chewiness, sourness, and astringency increased with polysaccharide addition. Additionally, SHP promoted acid production by lactic acid bacteria during storage. All groups had viscoelastic behavior (G' ˃ G″, tan δ < 1), with viscosity increasing and subsequently decreasing. TSI values were significantly lower in the treated groups than in the control group. The results revealed that SHP improved the sensory quality and storage stability of fermented products.

Composition, morphology, interfacial rheology and emulsifying ability of soy hull polysaccharides extracted with ammonium oxalate and sodium citrate as extractants

BACKGROUND

Soy hull, a by-product of crop processing, is rich in pectin-like polysaccharides that have potential for thickening, gelling and emulsifying applications. The effect of ammonium oxalate (SHPA) and sodium citrate (SHPS) on the conformation, physicochemical properties and emulsifying ability of soy hull polysaccharide (SHP) were investigated.

RESULTS

The composition analysis showed that SHPS had more polysaccharide, protein, and higher molecular weight than SHPA. Images of atomic force microscopy (AFM) and scanning electron microscopy (SEM) showed that SHPS molecules appeared spherical bodies with smooth and firm surfaces, while SHPA molecules appeared chain-like bodies with rough and wrinkled surface. At the oil-water interface, SHPS adsorbed faster and formed a more elastic interfacial layer than SHPA. The characterization of the prepared emulsions showed that the SHPS emulsion was a smaller particle size and more stable system within 30 days than SHPA emulsion, especially at the SHPS concentration of 9 mg mL^-1 . Images of cryo-scanning electron microscopy (cryo-SEM) also demonstrated SHPS formed clearer network structure on the surface of the oil droplets, compared to SHPA.

CONCLUSION

Overall, ammonium oxalate and sodium citrate significantly influenced the composition and properties of the SHP. SHPS exhibited a better emulsifying ability than SHPA, which was mainly due to the higher protein content of SHPS and the sodium ion (Na⁺ ) residue of sodium citrate. This study is useful for the extraction and application of SHP and other plant-based polysaccharides. © 2023 Society of Chemical Industry.

Storage stability and interfacial rheology analysis of high-internal-phase emulsions stabilized by soy hull polysaccharide

High-internal-phase emulsions (HIPEs) are more promising candidates for development to replace hydrogenated fatty acids, yet the current HIPEs are limited for stabilizers require very high surface activity. This study showed that HIPEs could be prepared with 1.0-2.2 wt% soy hull polysaccharide (SHP) and the related stability indicators of HIPEs were analyzed. The plasticity, stress resistance, stability of the HIPEs were positively correlated with the SHP content. The interfacial adsorption experiments showed that SHP had the good ability to reduce interfacial tension and formed an elastic interfacial layer. Dilatational rheological results showed the interfacial film reached jammed saturation at about 1.8 wt% of SHP concentration, and the zeta potential results were consistent. This study demonstrated that SHP was an efficient stabilizer of HIPEs, which was useful both for the preparation of HIPEs and for developing uses for SHP.

Structural Study of (Hydroxypropyl)Methyl Cellulose Microemulsion-Based Gels Used for Biocompatible Encapsulations

(Hydroxypropyl)methyl cellulose (HPMC) can be used to form gels integrating a w/o microemulsion. The formulation in which a microemulsion is mixed with a hydrated HPMC matrix has been successfully used as a carrier of biocompatible ingredients. However, little is known about the structure of these systems. To elucidate this, scanning electron microscopy was used to examine the morphology and the bulk of the microemulsion-based gels (MBGs) and small-angle X-ray scattering to clarify the structure and detect any residual reverse micelles after microemulsion incorporation in the gel. Electron paramagnetic resonance spectroscopy was applied using spin probes to investigate the polar and non-polar areas of the gel. Furthermore, the enzyme-labelling technique was followed to investigate the location of an enzyme in the matrix. A structural model for HPMC matrix is proposed according to which, although a w/o microemulsion is essential to form the final gel, no microemulsion droplets can be detected after incorporation in the gel. Channels are formed by the organic solvent (oil), which are coated by surfactant molecules and a water layer in which the enzyme can be hosted.

The substantiation of development of mousses technology using wheat starch

This work is dedicated to the substantiation of development of technology of fruit and vegetable mousses using wheat starch and surfactant – Tween 20. The innovative idea of product with foamy structure was expounded, the implementation of which will allow to provide obtaining of the final product with stable quality indicators, new consumer characteristics and will give an opportunity to carry out the production technological process with distinct industrial signs.The foaming capacity and foam stability of “wheat starch-Tween 20” model systems depending on the heat treatment temperature and starch concentration were investigated. The rational foaming zone was determined that will allow to obtain foamy structure of mousses. The model systems behavior was studied by the determining of their viscosity. It was confirmed that the controlled regulation of dynamic phase transitions of starch with surfactant provides food systems’ colloidal stability.

Preparation, characterization, and phosphate removal and recovery of magnetic MnFe2O4 nano-particles as adsorbents

Phosphate removal is an important method for controlling eutrophication in bodies of water. Adsorption is an effective phosphate removal approach. In this research, the adsorbent, namely, MnFe2O4, was prepared through the improved co-precipitation method and investigated in terms of phosphate removal. MnFe2O4 was characterized by scanning electron microscopy, vibrating sample magnetometry, X-ray diffraction, and Fourier transform infrared spectroscopy. Phosphate adsorption by MnFe2O4, desorption of adsorbed MnFe2O4 with the regeneration of desorbed MnFe2O4, and phosphate recovery were researched. Experimental results showed that adding the appropriate amount of polyethylene glycol to MnFe2O4 precursors during preparation inhibited the agglomeration of MnFe2O4 between particles because of the magnetic property of MnFe2O4 etc. High crystallinity and strong magnetism were achieved by MnFe2O4 at low temperatures. Average particle size was 5.1 nm. The hysteresis loops confirmed the ferrimagnetic behaviour of MnFe2O4 with a high saturation magnetization (i.e. 26.27 emu/g). The adsorption mechanism of phosphate was mainly physical. The prepared MnFe2O4 had a spinel structure. The proposed technique achieved a phosphate removal rate of 96.06%. A considerable amount of phosphate was desorbed from the adsorbed MnFe2O4 in 15 w/v% NaOH solution. The adsorption capacity of the desorbed MnFe2O4 could be restored to 96.73% in 10 w/v% NaNO3 solution through ion exchange. A sustainable phosphate source was recovered via hydroxyapatite crystallization in the desorption solution, which contained an abundant amount of phosphate as seed for suitable recovery condition. This finding suggested that MnFe2O4 could be a promising adsorbent for efficient phosphate removal.