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

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Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides
Food & Function ( IF 5.1 ) Pub Date : 2021-10-03 , DOI: 10.1039/d1fo01604k
Hekai Zhao ₁ , Shengnan Wang _{1,

2} , Guilan Zhao ₁ , Yangyang Li ₁ , Xiulin Liu ₁ , Lina Yang ₁ , Lijie Zhu ₁ , He Liu ₁

Affiliation

Non-covalent complexes (SPIF/SSPS) of 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 that the interactions between SPIF and SSPS mainly include hydrogen bonding and electrostatic interactions. The presence of SSPS decreased the particle size and surface hydrophobicity of SPIF, resulting in a decrease and redshift of the fluorescence intensity. During the interfacial adsorption process, SPIF/SSPS complexes had lower diffusion and penetration rates compared with pure SPIF because of their hydrophilic region, but the molecular reorganization rate increased. Emulsions stabilized with the SPIF/SSPS complex at 5 : 5 (i.e., 1 : 1) ratio had both an excellent emulsifying activity index (EAI) of 26.17 m² g⁻¹ and an excellent emulsifying stability index (ESI) of 93.01%, as well as the smallest emulsion droplet particle size of 1.74 μm. Meanwhile, no flocculation was observed in this emulsion which is attributed to the sufficient steric stabilization provided by the hydrophilic SSPS. After three weeks of storage, there was no phase separation observed in the emulsions stabilized by SPIF/SSPS complexes in 5 : 4 and 5 : 5 ratios and the Turbiscan stability indices were 17.86 and 15.14, respectively, much lower than the other emulsion formulations tested.

中文翻译：

大豆分离蛋白原纤维与大豆可溶性多糖非共价复合物的制备及乳化性能

制备了大豆分离蛋白原纤维 (SPIF) 和大豆可溶性多糖 (SSPS) 的非共价复合物 (SPIF/SSPS)，并用于稳定水包油 (O/W) 乳液。 FT-IR光谱和zeta电位结果表明SPIF和SSPS之间的相互作用主要包括氢键和静电相互作用。 SSPS 的存在降低了 SPIF 的粒径和表面疏水性，导致荧光强度降低和红移。在界面吸附过程中，SPIF/SSPS复合物由于其亲水区域，与纯SPIF相比具有较低的扩散和渗透速率，但分子重组速率有所增加。用SPIF/SSPS复合物以5:5(即1:1)比例稳定的乳液具有优异的乳化活性指数(EAI)26.17m ² g ^-1和优异的乳化稳定性指数(ESI)93.01%，最小乳液液滴粒径为1.74μm。同时，在该乳液中没有观察到絮凝，这归因于亲水性 SSPS 提供了足够的空间稳定性。储存三周后，SPIF/SSPS 复合物以 5:4 和 5:5 的比例稳定的乳液中没有观察到相分离，Turbiscan 稳定性指数分别为 17.86 和 15.14，远低于其他测试的乳液配方。。

更新日期：2021-10-03

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