Soluble Soybean Polysaccharide Research Articles

Comparative study of Maillard reaction and blending between soybean protein isolate and soluble soybean polysaccharide: Physicochemical, structure and functional properties

Soybean protein isolate-soluble soybean polysaccharide (SPI-SSPS) complexes and mixtures with varying SPI/SSPS concentration ratios (1: 1, 2:1, 4:1, 8:1) were prepared by Maillard reaction and blending, respectively, and their physicochemical, structure, and functional properties were compared studied. The physical stability of SPI-SSPS complex, which consisted of CN and CS bonds, was better than that of the SPI/SSPS mixture with electrostatic interactions and hydrogen bonds, and both were superior SPI alone. The complex with SPI/SSPS concentration ratio of 8:1 had the highest grafting degree (33.25 %) and a more ordered structure, making its solubility and emulsifying property lower than the SPI/SSPS mixture; however, the physical and thermal stability of the SPI-SSPS complex was higher than that of the SPI and SPI/SSPS mixture. In particular, the SPI-SSPS complex with a high grafting degree showed a higher thermal denaturation temperature (194.06 °C). This study aimed to provide effective modification methods to utilize soybean processing by-products by modifying soybean protein isolate with soluble soybean polysaccharide.

Zein and soy polysaccharide encapsulation enhances probiotic viability and modulates gut microbiota

Protein-polysaccharide systems show promise for probiotic encapsulation and delivery in food applications. This study investigated the formation of nanoparticles from zein and soluble soybean polysaccharide (SSPS) through antisolvent precipitation and their efficacy in encapsulating Bacillus subtilis. At pH 6.0, zein and SSPS formed composite aggregates (ZPS) that effectively encapsulated B. subtilis, as confirmed by scanning electron microscopy (SEM). Fourier-transform infrared spectroscopy (FTIR) analysis revealed the presence of hydrogen bonding and electrostatic interactions within the ZPS. The encapsulated probiotics exhibited significantly enhanced viability compared to free probiotics: 3.13-fold in simulated gastrointestinal digestion, 3.20-fold during pasteurization, and 1.50-fold in storage conditions. In vivo experiments in rats showed that oral administration of encapsulated probiotics increased the abundance of beneficial gut bacteria. These findings underscore the potential of zein-SSPS nanoparticles for probiotic protection and delivery, presenting a promising strategy for enhancing probiotic efficacy in food and nutraceutical applications.

Synthesis, structural characterization and in vitro digestion stability of a soluble soybean polysaccharide‑zinc chelate

The chelation reaction of soluble soybean polysaccharide (SSPS) with zinc was investigated. Using response surface methodology, the optimum parameters for SSPS-Zn synthesis were obtained: pH 5.3, SSPS-ZnCl2 mass ratio of 9.44:1, reaction temperature 50.44 °C, and reaction time 1.5 h, with the highest zinc content of 24.73 %. Compared with SSPS, SSPS-Zn increased in rhamnogalacturonan content and decreased in that of neutral monosaccharides (Fuc, Ara, Gal, Glu and Xyl). UV–vis spectra indicated that SSPS-Zn was lower than SSPS in protein content. FTIR spectra indicated that CO group of SSPS was bonded to Zn2+. X-ray diffraction spectra demonstrated that SSPS-Zn had higher crystallinity. Congo red reactions showed that SSPS possessed a triple-helix conformation while SSPS-Zn formed an irregular free-coiled conformation. EDX confirmed SSPS-Zn synthesis successfully. TGA curves exhibited that SSPS-Zn required higher temperature to undergo degradation. AFM revealed that SSPS-Zn was clustered while SSPS was filamentous. SEM micrographs showed the cracked fragments on the surface of SSPS-Zn. By in vitro simulation of gastrointestinal digestion, Zn2+ release reached 68.87 % after 2 h digestion. Consequently, the chelation of SSPS with zinc could change structure and provide a basis for research and application of novel zinc supplements.

Stabilization of fermented tomato (Solanum lycopersicum L.) juice by differently charged hydrocolloids

This study investigated the impact of three different charged hydrocolloids, anionic polysaccharide (soluble soybean polysaccharide, SSPS), neutral polysaccharide (pullulan polysaccharide, PUL), and cationic polysaccharide (chitosan, CS), and their complexation on the stabilization efficiency of fermented tomato juice (FTJ). The effect of hydrocolloids on FTJ under different treatment conditions were comprehensively evaluated by determining the particle size distribution, zeta potential, rheological properties, Fourier transform infrared spectroscopy, surface tension, and LUMiSizer. The combined conditions suggest that PUL exhibits better storage stability than SSPS and CS when used individually. Compared with the use of the stabilizers, the combination of hydrocolloids had a greater impact on the storage stability of the FTJ, and the storage stability of the FTJ increased when 0.15% SSPS + 0.03% PUL + 0.15% CS was added. This study lays the groundwork for the development of stable fruit juice beverages.

Polyvinyl alcohol/soybean isolate protein composite pad with enhanced antioxidant and antimicrobial properties induced by novel ternary nanoparticles for fresh pork preservation

In this study, oregano essential oil (OEO)-loaded soluble soybean polysaccharide (SSPS) -nisin nanoparticles (ONSNPs) were formulated through electrostatic attraction-driven and hydrophobic interactions utilizing SSPS, nisin, and OEO as raw materials. ONSNPs were integrated into polyvinyl alcohol (PVA) and soybean protein isolate (SPI) matrices to create composite pads (PS-ONSNPs) by physically cross-linked using a simple freeze-thaw cycling process. The effects of ONSNPs content on the structure and physicochemical properties were evaluated. The results revealed that strong intermolecular interactions between ONSNPs and the PS matrices affected the crystallinity, microstructure, and thermal stability of the pads. Upon incorporating 5 % to 15 % ONSNPs, the structure of composite pads became denser, and the mechanical properties and water resistance were enhanced. Concurrently, the PS-ONSNPs pads facilitated the protection and controlled release of OEO. Furthermore, ONSNPs significantly improved the antioxidant activity of the pads and effectively inhibited the growth of Staphylococcus aureus and Escherichia coli. The prepared PS-ONSNPs 15 % pad was applied to storage experiments of fresh pork, which could extend the shelf life of meat to 10–12 days under 4 °C storage conditions. Therefore, the composite pad devised in this research holds promise as a viable option for intelligent active packaging of fresh meat.

Preparation and characterization of an antioxidant edible film with soluble soybean polysaccharide and pomelo peel extract and its application in lipid packaging

An antioxidant packaging film was prepared by incorporating soluble soybean polysaccharide (SSPS) and pomelo peel extract (PPE), which possessed antioxidant and enhanced mechanical properties for lipids preservation. The effects of PPE dosage on structural, physical, and antioxygenic performance of the SSPS-xPPE films were investigated. Further, the preservation effect of SSPS-5PPE film on lard was also studied. Scanning electron microscopy results indicated that the film stratified with excess PPE (≥0.07 g/g SSPS) remained intact and compact. Hydrogen bonding between SSPS and PPE was shown in the Fourier transform infrared spectra. The incorporating of PPE greatly lessened the light transmittance but enhanced the UV resistance to further optimize the barrier and mechanical properties by reducing the water vapor permeability from 2.79 × 10−14 to 1.37 × 10−14 g⋅mm−2⋅s−1⋅Pa−1, lowering the oxygen permeability from 2.69 × 10−15 to 1.87 × 10−15 cm2⋅s−1⋅Pa−1, and improving the tensile strength from 0.38 to 2.39 MPa. The SSPS-xPPE film possessed good antioxidant ability, with the scavenging activity of SSPS-7PPE film for DPPH and ABTS•+ were 80.34% and 91.68%, respectively. Packaging experiments suggested SSPS-5PPE film could extend the shelf life of lard by approximately 25 d at 20 °C. In brief, the PPE-incorporated SSPS film can be used in packaging to extend the shelf life of lipids.

Physical properties, palatability, and mastication of breads with different compositions of soy protein isolate and soybean soluble polysaccharide

Breads with different compositions of wheat flour (WF), soy protein isolate (SPI), and soybean soluble polysaccharide (SSPS) were prepared, and the relationships between their physical and nutritional properties, mastication, palatability were investigated and tests on elderly and young human subjects were conducted. Bread mixed with only SPI (SP1) showed a reduced specific volume and was hard, possibly making it difficult for elderly individuals to swallow. When 10 g of SPSS was added to the mixture (SP2), the bread improved in specific volume, became soft and moderately hard, and was as palatable as regular bread (control; without SPI and SPSS) for younger and older people. However, when 20 g of SSPS was added (SP3), the adhesiveness increased and palatability was impaired. In addition, SP2 bread required increased number of chews and chewing time compared to that required for control bread in older people but the difficulty of swallowing was similar for both in the sensory evaluation. SP2 bread can increase the intake of protein and dietary fiber and increase the number of chews without affecting palatability, and SPI and SSPS mixed bread was considered useful for maintaining the chewing ability and nutritional status of older people.

Encapsulation of luteolin by self-assembled Rha/SSPS/SPI nano complexes: Characterization, stability, and gastrointestinal digestion in vitro

Luteolin has anti-inflammatory, antioxidant, and anti-tumor functions, but its poor water solubility and stability limit its applications in foods as a functional component. In this study, the nanocomposites loading luteolin (Lut) with soybean protein isolate (SPI), soluble soybean polysaccharide (SSPS) and/or rhamnolipid (Rha) were prepared by layer-by-layer shelf assembly method, and their properties were also evaluated. The results showed that Rha/SPI/Lut had the smallest particle size (206.24 nm) and highest loading ratio (8.03 μg/mg) while Rha/SSPS/SPI/Lut had the highest encapsulation efficiency (82.45 %). Rha interacted with SPI through hydrophobic interactions as the main driving force, while SSPS attached to SPI with only hydrogen bonding. Furthermore, the synergistic effect between Rha and SSPS was observed in Rha/SSPS/SPI/Lut complex, in consequence, it had the best thermal and storage stability, and the slowest release in gastrointestinal digestion. Thus, this approach provided an alternative way for the application of luteolin in functional foods.

Gel-confined fabrication of fully bio-based filtration membrane for green capture and rapid detection of airborne microbes

Air filtration has become a desirable route for collecting airborne microbes. However, the potential biotoxicity and sterilization of current air filtration membranes often lead to undesired inactivation of captured microbes, which greatly limits microbial non-traumatic transfer and recovery. Herein, we report a gel-confined phase separation strategy to rationally fabricate a fully bio-based filtration membrane (SGFM) using soluble soybean polysaccharide and gelatin. The versatile SGFM features fascinating honeycomb micro-nano architecture and hierarchical interconnected porous structures for microbial capture, and achieves a lower pressure drop, higher interception efficiency (99.3%), and superior microbial survivability than commercial gelatin filtration membranes. Particularly, the water-dissolvable SGFM can greatly simplify the elution and extraction process after bioaerosol sampling, thereby bringing about maximum sample transfer and vigorous recovery of collected microbes. Meanwhile, green capture coupled with ATP bioluminescence endows the SGFM with rapid and quantitative detection capability for airborne microbes. This work may pave the way for designing green protocols for the detection of bioaerosols.

Flexibility, dissolvability, heat-sealability, and applicability improvement of pullulan-based composite edible films by blending with soluble soybean polysaccharide

This study aimed to prepare a heat-sealable, water-soluble, edible film based on pullulan (PUL)/soluble soybean polysaccharide (SSPS) for the portable packaging of convenience foods. The effects of the PUL/SSPS ratios on the microstructure, physicochemical properties, barrier properties, and mechanical properties of the PUL/SSPS films were explored. Fourier-transform infrared spectroscopy and X-ray diffraction showed an apparent hydrogen bonding interaction between SSPS and PUL in the PUL/SSPS films. As the SSPS proportion in the PUL/SSPS films increased, the water contact angle, moisture content, water vapor permeability, solubility, oxygen permeability, flexibility, and antioxidant activity increased, whereas light transmittance decreased. The heat-seal strength of the P9S1 film (PUL/SSPS ratio of 9:1) is slightly lower than that of the PUL film (p > 0.05). Furthermore, the application potential of the PUL/SSPS films for packaging peptide powder was evaluated. The P9S1 film exhibited a satisfactory packaging effect and was completely dissolved in water with low turbidity. Therefore, the P9S1 film is a promising packaging material for convenient powdered foods.

Development of an Active Surface Fabricated by Embedded Amoxicillin in an Acrylate Coating and Soluble Soybean Polysaccharide

Development of an Active Surface Fabricated by Embedded Amoxicillin in an Acrylate Coating and Soluble Soybean Polysaccharide

Pea protein isolate-soluble soybean polysaccharides electrostatic assembly: effect of pH, biopolymer mass ratio and heat treatment.

In past years, thousands of protein-polysaccharide complexes have been investigated to modify protein characteristics and functionality in food systems. However, the interaction between pea protein isolate (PPI) and soluble soybean polysaccharide (SSPS) has not been thoroughly characterized yet. In the present study, the phase behavior of PPI and SSPS mixtures was analyzed as a function of PPI:SSPS mixing ratio (1:1 to 1:0.10) and pH (7.0 to 2.0), showing that these biopolymers could be electrostatically assembled at 1:1 to 1:0.25 mixing ratios and 4.0 to 3.0 pH values. Then, the characteristics of the PPI-SSPS complexes were studied before and after heating (90 °C and 30 min) by ζ-potential, surface hydrophobicity, protein solubility, particle size distribution and physical stability for 56 days. By lowering the pH and PPI:SSPS mixing ratio, the complexes showed increased solubility, changed 𝜁-potential and higher physical stability. By heating, the complexes presented increased hydrophobicity and physical stability. Overall, PPI-SSPS complexes increased the protein solubility, reduced the particle size, and changed both the ζ-potential and the surface hydrophobicity with respect to PPI control, allowing stabilization of the colloidal system and broadening the possible applications of these high-quality proteins in acidic food systems. © 2024 Society of Chemical Industry.

Impact of soluble soybean polysaccharide on the gelatinization and retrogradation of corn starches with different amylose content

Polysaccharides have a significant impact on the physicochemical properties of starch, and the objective of this study was to examine the effect of incorporating soluble soybean polysaccharide (SSPS) on the gelatinization and retrogradation of corn starches (CS) with varying amylose content. In contrast to high-amylose corn starch (HACS), the degree of gelatinization of waxy corn starch (WCS) and normal corn starch (NCS) decreased with the addition of SSPS. The inclusion of SSPS resulted in reduced swelling power in all CS, and led to a decrease in gel hardness of the starches. The intermolecular forces between SSPS and CS were primarily hydrogen bonding, and a gel network structure was formed, thereby retarding the short-term and long-term retrogradation of CS. Scanning electron microscopy results revealed that the addition of SSPS in starches led to a loose network structure with larger poles and a reduced ordered structure after retrogradation, as observed from the cross-section of formed gels. These findings suggested that SSPS has great potential for applications in starchy foods, as it can effectively retard both gelatinization and retrogradation of starches.

Effect of soybean polysaccharide and soybean oil on gelatinization and retrogradation properties of corn starch

This investigation stems from the wide interest in mitigating starch retrogradation, which profoundly impacts the quality of starch-based food, garnering significant attention in the contemporary food industry. Our study delves into the intricate dynamics of soluble soybean polysaccharide (SSPS) and soybean oil (SO) when added individually or in combination to native corn starch (NCS), offering insights into the gelatinization and retrogradation phenomena. We observed that SSPS (0.5 %, w/w) hindered starch swelling, leading to an elevated gelatinization enthalpy change (∆H) value, while SO (0.5 %, w/w) increased ∆H due to its hydrophobicity. Adding SSPS and/or SO concurrently reduced the viscosity and storage modulus (G′) of starch matrix. For the starch gel (8 %, w/v) after refrigeration, SSPS magnified water-holding capacity (WHC) and decreased hardness through hydrogen bonding with starch, while SO increased hardness with limited water retention. Crucially, the combination of SSPS and SO maximized WHC, minimized hardness, and significantly inhibited starch retrogradation. The specific ratio of SSPS to SO was found to significantly influence the starch properties, with a 1:1 ratio resulting in the most desirable quality for application in starch-based foods. This study offers insights for utilizing polysaccharides and lipids in starch-based food products to extend shelf life.

A tear-free and edible dehydrated vegetables packaging film with enhanced mechanical and barrier properties from soluble soybean polysaccharide blending carboxylated nanocellulose

The aim of the study was to develop soybean polysaccharide (SSPS) -carboxylated nanocellulose (CNC) blending films with enhanced mechanical and barrier properties to be used as a tear-free and edible packaging materials. The films were formed by casting method, with CNC as the strengthening unit and glycerol as the plasticizer. The effect of CNC on structural and physical performances of the SSPS-CNC films were studied. SEM indicated that the film will stratify with excess CNC (10 %), but the film remains intact and compact. Incorporation of CNC into SSPS films did not change peak position in the XRD pattern significantly. Hydrogen bonds among SSPS, glycerol and CNC were indicated by the FTIR spectra. The compounding of CNC greatly lessened the light transmittance and hydrophilicity (CA increased from 55.42° to 70.67°), but perfected the barrier (WVP decreased from 3.595 × 10−10 to 2.593 × 10−10 g m−1 s−1 Pa−1) and mechanical properties (TS improved from 0.806 to 1.317 MPa). The results of packaging dehydrated vegetable indicated that the SSPS-8CNC film can effectively inhibit the packaged cabbage absorption water vapor. As a consequence, SSPS film perfected by CNC is hopeful to pack dehydrated vegetables in instant foods.

The effect of soluble soybean polysaccharide addition to permeate concentrate on lactose crystallisation, growth and recovery during lactose manufacturing

Lactose is manufactured from permeates of cheese whey, milk protein concentrate and a mix of both using a crystallisation process. Several factors, such as solute supersaturation, cooling rate and impurities, influence lactose crystallisation. This study focussed on the effect of soluble soybean polysaccharides (SSPS) on crystallisation during lactose manufacture from concentrated permeate solutions by evaluating lactose crystal growth and recovery with and without SSPS addition. Adding 0.1% (w/w) SSPS resulted in a significant difference (P > 0.05) in lactose crystal size and yield. The results suggest that using SSPS during lactose manufacturing from permeate concentrates could influence lactose crystallisation and recovery.

Metal cation-induced conformational changes of soybean protein isolate/soybean soluble polysaccharide and their effects on high-internal-phase emulsion properties.

Metal ions commonly inevitably appear in food products and have adverse effects on high-internal-phase emulsions (HIPEs) foods, but conformational conversion of soybean protein isolate (SPI)/soybean soluble polysaccharide (SSPS) on the interface layer of HIPEs influenced by different metal ions has rarely been reported. Here, the conformational conversion of SPI/SSPS induced by Na+ , K+ , Ca2+ , Mg2+ and Fe3+ ions and its effects on HIPEs were investigated. After adding the ions to SPI and SPI/SSPS dispersions, the particle size and zeta potential results showed different degrees of flocculation; the zeta potential and Fourier transform infrared spectra indicated that SPI and SPI/SSPS changes in structure involve electrostatic interactions and hydrogen bonding. Moreover, Raman spectra showed that the content of β-sheet of SPI/SSPS HIPEs increased with the addition of Ca2+ , Mg2+ and Fe3+ , suggesting that SPI molecules at the interface formed a more orderly structure. The ultraviolet and fluorescence results showed that the hydrophobic environment of tryptophan and tyrosine residues inside protein molecules played a vital role in the emulsifying stability of SPI. These findings suggested that the SPI/SSPS complexes for food applications were not susceptible to ions, thus ensuring complex stability, showing potential for commercial application in the production of emulsions. © 2023 Society of Chemical Industry.

Improvement in texture and color of soy protein isolate gel containing capsorubin and carotenoid emulsions following microwave heating.

The effects of microwave heating on the properties and pigment release of soybean protein isolate (SPI) emulsion gel and hydrogel were investigated. The properties of the samples were analyzed by rheology and texture. The results showed that the hardness of the emulsion gel was lower than that of the hydrogel, but the cohesiveness was the opposite. The hydrogen bonding and electrostatic interaction between SPI and soybean soluble polysaccharide (SSPS) enhanced the thermal stability of the gel, and the enthalpy values were the lowest. In addition, a chroma meter was used to assess the slow-release effect of pigment, with results indicating that the emulsion gel was more red and yellow than the hydrogel; the values of a* and b* were reduced with the extension of heating time, indicating that the emulsion had a good protective effect on carotenoids and capsorubin, which was helpful to the application of the pigment in food.

Citric acid crosslinked soluble soybean polysaccharide films for active food packaging applications

In this work, a nontoxic crosslinking agent, citric acid (CA), was used to crosslink glycerol-plasticized SSPS films via a heat activated reaction. Fourier transform infrared spectroscopy and X-ray photoelectron spectroscopy results confirmed the occurrence of esterification reaction between CA and SSPS. Microstructure of the CA-crosslinked SSPS films were characterized by scanning electron microscopy, atomic force microscopy and X-ray diffraction. The water resistance, mechanical, UV-barrier, water vapor barrier, antioxidant and thermal properties of SSPS films were enhanced by CA crosslinking. The SSPS film crosslinked with 5 % CA exhibited a maximum tensile strength of 6.5 MPa and a minimum water solubility of 34.3 %. The CA-crosslinked SSPS film also presented superior antibacterial properties against Gram-positive and Gram-negative bacteria. Application test results showed that the CA-crosslinked SSPS film can effectively delay the oxidative deterioration of lard during storage, suggesting that the developed CA-crosslinked SSPS film could be a promising candidate for active food packaging.

Nanocomposites of soluble soybean polysaccharides with grape skin anthocyanins and graphene oxide as an efficient halochromic smart packaging

In this study, an environmentally-friendly pH-responsive (halochromic) film was introduced based on the composite of soluble soybean polysaccharide (SP), grape skin anthocyanin extract (GE) and graphene oxide (GO) to monitor food freshness/spoilage in terms of smart packaging. GO was firstly synthesized and characterized; then, SP-based film containing 5 wt% GE and the optimum amount of GO (0.5 wt%) was fabricated through the solvent casting method and characterized in terms of physico-mechanical, thermal, microstructural, spectroscopic, release, pH sensitivity and colorimetric properties. Our results revealed that addition of GE into the SP matrix induced pH sensitivity to the film; however, it decreased the mechanical and thermal properties, and increased moisture content (MC) and water vapor permeability (WVP) of the film. The incorporation of GO into the film eliminated the GE-caused weaknesses and improved the mechanical and thermal properties, and also decreased the MC and WVP of the film. Moreover, the SP-GE-GO nanocomposite film represented a distinguishable color variation in response to TVB-N release and pH changes when used as the salmon fish packaging. Generally, the obtained results indicated that the SP-GE-GO film can be considered a promising candidate for halochromic smart food packaging.