Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties

The aims of this work were to obtain different samples of insoluble soybean polysaccharides (ISPS) from defatted soy flour and to study their potential application as O/W emulsifier. In this regard, the insoluble residue (okara) resulting from an aqueous extraction (60 °C, pH 9.0), was submitted to...

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Autores principales: Porfiri, M.C., Vaccaro, J., Stortz, C.A., Navarro, D.A., Wagner, J.R., Cabezas, D.M.
Formato: JOUR
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Acceso en línea:http://hdl.handle.net/20.500.12110/paper_0268005X_v73_n_p262_Porfiri
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spelling todo:paper_0268005X_v73_n_p262_Porfiri2023-10-03T15:13:51Z Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties Porfiri, M.C. Vaccaro, J. Stortz, C.A. Navarro, D.A. Wagner, J.R. Cabezas, D.M. O/W emulsion Polysaccharide Soybean The aims of this work were to obtain different samples of insoluble soybean polysaccharides (ISPS) from defatted soy flour and to study their potential application as O/W emulsifier. In this regard, the insoluble residue (okara) resulting from an aqueous extraction (60 °C, pH 9.0), was submitted to an acidic extraction (pH 3.5, 120 °C) without or with a pretreatment (high pressure homogenization or sonication). The insoluble residues of these extractions were dried (oven, 70 °C or vacuum post-treatment with 2-propanol, 40 °C) yielding different ISPS samples. Aqueous dispersions of ISPS samples (1–2% w/w, pH 3 and 7), were used to prepare coarse and fine O/W emulsions. Emulsion stability against creaming and coalescence processes, and the rheological behavior were analyzed. ISPS samples obtained by okara pretreatment and vacuum dried post-treatment with 2-propanol allow to produces emulsions with high values of flocculation degree, increasing the stability of the particle size, and allowing the formation of stronger gel-like emulsions. These pretreatments expose internal sites of the polysaccharide and protein structures, increasing their superficial hydrophobicity and, therefore, allow a strong absorption of the macromolecules at the oil-water interface and/or the formation of external layers, increasing the rigidity of the interfacial film and contributing to the formation of hydrated flocs. Also, these treatments could solubilize certain compounds in okara that would interfere negatively in the formation of the interfacial film. Particularly, sample obtained by high pressures homogenization of the okara presented the best emulsifying properties and it was not significantly affected by variations in the pH of the emulsion. The results of this research work demonstrate a high potential of application of the ISPS samples as O/W emulsifier, under acid and neutral conditions, increasing the added value of an important by-product of the soybean industry. © 2017 Elsevier Ltd JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_0268005X_v73_n_p262_Porfiri
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic O/W emulsion
Polysaccharide
Soybean
spellingShingle O/W emulsion
Polysaccharide
Soybean
Porfiri, M.C.
Vaccaro, J.
Stortz, C.A.
Navarro, D.A.
Wagner, J.R.
Cabezas, D.M.
Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties
topic_facet O/W emulsion
Polysaccharide
Soybean
description The aims of this work were to obtain different samples of insoluble soybean polysaccharides (ISPS) from defatted soy flour and to study their potential application as O/W emulsifier. In this regard, the insoluble residue (okara) resulting from an aqueous extraction (60 °C, pH 9.0), was submitted to an acidic extraction (pH 3.5, 120 °C) without or with a pretreatment (high pressure homogenization or sonication). The insoluble residues of these extractions were dried (oven, 70 °C or vacuum post-treatment with 2-propanol, 40 °C) yielding different ISPS samples. Aqueous dispersions of ISPS samples (1–2% w/w, pH 3 and 7), were used to prepare coarse and fine O/W emulsions. Emulsion stability against creaming and coalescence processes, and the rheological behavior were analyzed. ISPS samples obtained by okara pretreatment and vacuum dried post-treatment with 2-propanol allow to produces emulsions with high values of flocculation degree, increasing the stability of the particle size, and allowing the formation of stronger gel-like emulsions. These pretreatments expose internal sites of the polysaccharide and protein structures, increasing their superficial hydrophobicity and, therefore, allow a strong absorption of the macromolecules at the oil-water interface and/or the formation of external layers, increasing the rigidity of the interfacial film and contributing to the formation of hydrated flocs. Also, these treatments could solubilize certain compounds in okara that would interfere negatively in the formation of the interfacial film. Particularly, sample obtained by high pressures homogenization of the okara presented the best emulsifying properties and it was not significantly affected by variations in the pH of the emulsion. The results of this research work demonstrate a high potential of application of the ISPS samples as O/W emulsifier, under acid and neutral conditions, increasing the added value of an important by-product of the soybean industry. © 2017 Elsevier Ltd
format JOUR
author Porfiri, M.C.
Vaccaro, J.
Stortz, C.A.
Navarro, D.A.
Wagner, J.R.
Cabezas, D.M.
author_facet Porfiri, M.C.
Vaccaro, J.
Stortz, C.A.
Navarro, D.A.
Wagner, J.R.
Cabezas, D.M.
author_sort Porfiri, M.C.
title Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties
title_short Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties
title_full Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties
title_fullStr Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties
title_full_unstemmed Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties
title_sort insoluble soybean polysaccharides: obtaining and evaluation of their o/w emulsifying properties
url http://hdl.handle.net/20.500.12110/paper_0268005X_v73_n_p262_Porfiri
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AT vaccaroj insolublesoybeanpolysaccharidesobtainingandevaluationoftheirowemulsifyingproperties
AT stortzca insolublesoybeanpolysaccharidesobtainingandevaluationoftheirowemulsifyingproperties
AT navarroda insolublesoybeanpolysaccharidesobtainingandevaluationoftheirowemulsifyingproperties
AT wagnerjr insolublesoybeanpolysaccharidesobtainingandevaluationoftheirowemulsifyingproperties
AT cabezasdm insolublesoybeanpolysaccharidesobtainingandevaluationoftheirowemulsifyingproperties
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