Soluble Soybean Polysaccharide Research Articles

Study on physicochemical properties and anti-aging mechanism of wheat starch by anionic polysaccharides

The anti-aging effects of two anionic polysaccharides AG (sodium alginate)/SSPS (soluble soybean polysaccharide) and WS (wheat starch) were evaluated, and their different mechanisms were explored. The rheological properties, gelatinization properties and aging properties were characterized. The addition of AG and SSPS changed the gelatinization parameters of WS, decreased the peak viscosity, breakdown viscosity and setback viscosity, and enhanced the fluidity of the gel system. Additionally, the starch molecular orderliness experiment showed that the relative crystallinity of starch gels decreased with the increase in AG and SSPS concentrations, indicating that the rearrangement of amylopectin was disturbed, which inhibited the cross-linking of starch molecules. The water state analysis showed that the hydrophilicity of AG and SSPS and their interactions with starch molecules influenced the relaxation behavior of water protons in the gel system in a concentration-dependent manner. In conclusion, the addition of AG and SSPS could significantly inhibit the aging of WS gels, probably due to the competition effect of AG and SSPS on water and the interaction with starch molecules. The present study results would provide new theoretical insights into WS-based food research.

Acid emulsions stabilized by soy whey concentrates and soluble soybean polysaccharides: Role of biopolymer interaction strategies on stability against environmental stresses.

This article focuses on the evaluation of different interaction strategies between soy whey concentrates (SWC) and soluble soybean polysaccharides (SSPS) at pH 3.0 on the emulsion stability against freeze-thawing and mechanical stirring. Emulsions were prepared from aqueous dispersions of both biopolymers (3.0% w/w SSPS and SWC, 1:1 mass ratio) and sunflower oil (10% w/w) by aqueous phase complexation (APC), interfacial complexation (IC) and interfacial complexation and sonication (ICS). SWC control emulsion was a poor emulsifying ability; SSPS addition, through the APC and ICS strategies, noticeably improved the SWC emulsifying properties. ICS emulsions showed the highest stability to environmental stresses, due a combination of low initial particle size, flocculation degree and steric hindrance promoted by the presence of SSPS chains at the interface. This study provides valuable information forthe utilization of whey soy proteins in acid dispersed systems stable to environmental stresses.

Effects of soluble soybean polysaccharide on cooking and eating quality of dry rice noodles under single- and twin-screw extrusions

In this study, early indica rice and soluble soybean polysaccharide (SSPS) were used as materials. Single-screw and twin-screw extrusion processes were employed to investigate the impact of SSPS on the cooking and eating quality of rice noodles through chroma, textural properties, cooking quality, and sensory quality determinations. Then, the effect of SSPS on the quality of rice noodles was characterized through pasting properties, rheological properties, and X-ray diffraction (XRD) determinations based on the optimum addition of SPSS. The results demonstrated that the addition of SSPS improved the cooking and sensory quality of rice noodles at the optimum addition amount (3% SSPS). Compared with the single-screw extrusion, the rice noodles prepared by twin-screw extrusion had a more desired appearance, lower cooking loss (CL) rate (9.88%), and better taste. The results of pasting and rheological properties showed that the addition of SSPS reduced the pasting viscosity of rice flour by impeding the swelling and disintegration of starch granules. Additionally, XRD patterns indicated both the addition of SSPS and low moisture content inhibited the generation of the starch-ordered structure. Overall, the rice noodles of double-3% had the higher cooking and eating quality, L*, degree of intermolecular cross-linking, and intensity of V-type diffraction peak.

Effect of Coaddition of Soybean-Soluble Polysaccharide and High-Methoxylated Pectin on Vinegar-Egg Beverage: Structural, Rheological, and Stability Study

Effect of Coaddition of Soybean-Soluble Polysaccharide and High-Methoxylated Pectin on Vinegar-Egg Beverage: Structural, Rheological, and Stability Study

Effect of pH treatment on physical stability and antioxidant activity of buckwheat protein/soybean polysaccharide nanocomplex embedded pterostilbene

This study prepared buckwheat protein (BP)/soybean soluble polysaccharides (SSPS) nanoparticles for PTS encapsulation, exhibiting nanocomplexes with sizes of under 300 nm, spherical particles and strong negative charge (−20 ∼ −40 mV). Moreover, the addition of SSPS enhanced the embedding effect of PTS from 61.38% to 89.78%. X-ray and fluorescence spectroscopy revealed that PTS can bind to BP and SSPS. Molecular docking analysis showed PTS can bind to BP with hydrogen bonds and hydrophobic bonds at pH 7.0, only can bind with hydrophobic bonds at pH 4.5. Stability experiments revealed that nanocomplex had higher physical and foam stability. Antioxidant experiments revealed that antioxidant capacity of PTS in the nanocomplex was significantly higher than that in the free state. Therefore, the research findings can be advantageous to the utilization of PTS in functional foods.

Influence of hydrocolloids and natural emulsifier in the physical stability of UHT oat beverage.

This study aimed to improve the physical stability of ultra-high temperature (UHT) oat beverage by adding hydrophilic colloids (guar gum [GG] and xanthan gum [XG]) and a natural emulsifier (soluble soybean polysaccharide [SSPS]). The stability of the oat beverage was characterized by particle size, zeta potential, rheological properties, Fourier-transform infrared (FTIR) spectroscopy, backscattered light intensity (ΔBS), and microstructure. The results indicated that XG reduced the average particle size and size distribution of the beverage, indicating that XG could prevent particle aggregation. GG increases the apparent viscosity of the oat beverage without affecting the zeta potential. When SSPS was added to the oat beverage, it increased the absolute value of the zeta potential and the infrared absorption peak intensity, while the average particle size and backscattered light intensity (ΔBS) decreased, resulting in a more uniform microstructure. The zeta potential reached a maximum value of 32.12 when GG, XG, and SSPS were combined, indicating that the physical stability of the oat beverage was effectively improved when all three were present simultaneously. This study may provide some suggestions for the industrial production of low-viscosity cereal beverages with good stability.

Development and characterization of a new active and intelligent packaging system based on soluble soybean polysaccharide-Malva sylvestris extract.

This work aimed to develop an active and intelligent film based on soluble soybean polysaccharide (SSPS)/Malva sylvestris extract (MSE) to extend the shelf life of foodstuff and detect indirectly the food spoilage. The influence of MSE content on physico-mechanical properties, biological activity, and pH sensitivity of the SSPS-based films was examined. When the MSE concentration increased from 0 to 6% (w/w), water solubility and water vapor permeability of the films decreased (p ˂ 0.05). Clear antioxidant and antibacterial capacities were observed for SSPS films incorporated with different concentrations of MSE. SSPS/MSE films could sense the pH variation in a pH range of 7 to 8. SSPS/MSE film was used to detect the spoilage of shrimp and showed a pH-sensitive highly distinctive color variation from grey to dark green as the shrimp's quality altered. Overall, SSPS/MSE film can be introduced as a promising candidate for application as active and intelligent packaging.

Synergistic effect of nano zinc oxide and tea tree essential oil on the properties of soluble soybean polysaccharide films

Soluble soybean polysaccharide (SSPS)-based composite films with the addition of nano zinc oxide (nZnO, 5 wt% based on SSPS) and tea tree essential oil (TTEO, 10 wt% based on SSPS) were developed by the casting method. The effect of the combination of nZnO and TTEO on the microstructure and physical, mechanical and functional properties of SSPS films was evaluated. The results showed that the SSPS/TTEO/nZnO film exhibited enhanced water vapor barrier properties, thermal stability, water resistance, surface wettability, and total color difference, and almost completely prevented ultraviolet light transmission. The addition of TTEO and nZnO had no significant effect on the tensile strength and elongation at break of the films, but decreased the percentage of light transmittance of the films at 600 nm from 85.5 % to 10.1 %. The DPPH radical scavenging activity of the films significantly increased from 46.8 % (SSPS) to 67.7 % (SSPS/TTEO/nZnO) due to the presence of TTEO. Scanning electron microscopy analysis indicated that nZnO and TTEO were evenly dispersed in the SSPS matrix. The synergistic effect of nZnO and TTEO endowed the SSPS film with excellent antibacterial activity against E. coli and S. aureus, suggesting that the SSPS/TTEO/nZnO film could be a promising material for active packaging applications.

Effect of soluble soybean polysaccharides on the short- and long-term retrogradation properties of instant rice.

Rice starch retrogradation is prone to occur during instant rice storage, which contributes to reduced viscosity, poor sensory characteristics, and shortened shelf life. The purpose of this study was to explore the anti-retrogradation effect of soybean soluble polysaccharides (SSPS) on instant rice and the possible interaction between SSPS and high-moisture starch products. We studied the effects of SSPS on the retrogradation of instant rice, using hardness as an index. The optimal amount of SSPS was 0.2%. Hardness, enthalpy, relative crystallinity, and full width at half maximum values were lower in the SSPS-treated group than in the control group (no SSPS) during storage. The weight loss rate of instant rice had the following trend: SSPS-treated group (0 day) < control group (0 day) < SSPS-treated group (28 days) < control group (28 days). The lower the weight loss rate, the lower was the material loss. Scanning electron microscopy results showed that the gaps between starch granules were less obvious in the control group than in the SSPS-treated group during storage. The SSPS-treated group presented a starch network with uniform chambers. SSPS might compete with starch molecules for water absorption, thereby improving water retention and limiting starch retrogradation. The results showed that adding SSPS to instant rice could effectively inhibit starch retrogradation, because the interaction of SSPS and amylopectin side chains inhibited the crosslinking of starch molecules through hydrogen bonds, which hindered the formation of ordered structures. It was helpful to understand the anti-retrogradation mechanism of SSPS during the storage of instant rice, and provided the basis for the industrial production of high-water-content starch foods. © 2023 Society of Chemical Industry.

Stigmasterol isolated from Azadirachta indica flowers attenuated glutamate-induced neurotoxicity via downregulation of the Cdk5/p35/p25 signaling pathway in the HT-22 cells

BackgroundGlutamate, an excitatory neurotransmitter, was elevated in the brain of neurodegenerative disease (ND) patients. The excessive glutamate induces Ca2+ influx and reactive oxygen species (ROS) production which exacerbates mitochondrial function, leading to mitophagy aberration, and hyperactivates Cdk5/p35/p25 signaling leading to neurotoxicity in ND. Stigmasterol, a phytosterol, has been reported for its neuroprotective effects; however, the underlying mechanism of stigmasterol on restoring glutamate-induced neurotoxicity is not fully investigated. PurposeWe investigated the effect of stigmasterol, a compound isolated from Azadirachta indica (AI) flowers, on ameliorating glutamate-induced neuronal apoptosis in the HT-22 cells. Study designTo further understand the underlying molecular mechanisms of stigmasterol, we investigated the effect of stigmasterol on Cdk5 expression, which was aberrantly expressed in glutamate-treated cells. Cell viability, Western blot analysis, and immunofluorescence are employed. ResultsStigmasterol significantly inhibited glutamate-induced neuronal cell death via attenuating ROS production, recovering mitochondrial membrane depolarization, and ameliorating mitophagy aberration by decreasing mitochondria/lysosome fusion and the ratio of LC3-II/LC3-I. In addition, stigmasterol treatment downregulated glutamate-induced Cdk5, p35, and p25 expression via enhancement of Cdk5 degradation and Akt phosphorylation. Although stigmasterol demonstrated neuroprotective effects on inhibiting glutamate-induced neurotoxicity, the efficiency of stigmasterol is limited due to its poor water solubility. We conjugated stigmasterol to soluble soybean polysaccharides with chitosan nanoparticles to overcome the limitations. We found that the encapsulated stigmasterol increased water solubility and enhanced the protective effect on attenuating the Cdk5/p35/p25 signaling pathway compared with free stigmasterol. ConclusionOur findings illustrate the neuroprotective effect and the improved utility of stigmasterol in inhibiting glutamate-induced neurotoxicity.

Soluble soybean polysaccharide/gelatin active edible films incorporated with curcumin for oil packaging

An edible film based on soluble soybean polysaccharide (SSPS) and gelatin incorporating curcumin was fabricated as active packaging material for soybean oil. The effect of curcumin (Cur) on structural and physical properties of SSPS/gelatin films were investigated. Scanning electron microscopy revealed that curcumin was evenly distributed in the SSPS/gelatin matrix. Hydrogen bonding interactions between SSPS/gelatin and curcumin were unveiled by Fourier-transform infrared spectroscopy. The addition of curcumin (0 −0.20 %) significantly increased the tensile strength, temperature of maximum mass loss rate, yellow index, transparency value and water contact angle from 2.3 to 5.5 MPa, 249–252 °C, 2.04–183.07, 0.51–1.63, and 70.7–98.6°, respectively. The DPPH and ABTS radical scavenging activities of the SSPS/gelatin film containing 0.20% curcumin were 42.6 % and 99.6 %, respectively, which were remarkably higher than those of neat SSPS/gelatin film. The SSPS/gelatin/Cur composite films showed antibacterial activity against Escherichia coli and Staphylococcus aureus. The heat-sealed SSPS/gelatin/Cur pouch of soybean oil showed quick-dissolving property upon contact with hot water. Moreover, peroxide value results indicated that the SSPS/gelatin/Cur pouch could effectively delay the soybean oil oxidation under accelerated storage conditions. Therefore, the SSPS/gelatin/Cur composite films may be served as active packaging materials for edible oils.

Feasibility of hydrocolloid addition for 3D printing of Qingtuan with red bean filling as a dysphagia food

Glutinous rice flour, the main component of Qingtuan, has increased adhesiveness after gelatinization and hardness after aging; this results in great challenge in swallowing if for patients with dysphagia. Dual nozzle 3D printing has great potential for developing innovative Chinese pastries with fillings that conform to dysphagia diets. In this experimental study, the gelatinization and retrogradation behavior of glutinous rice starch was improved by designing printing inks of optimal properties made with different soluble soybean polysaccharide (SSPS) additions (0%, 0.3%, 0.6%, 0.9%). The internal structure of Qingtuan was modified by adjusting different filling densities (75%, 100%) in combination with the dual nozzle 3D printing. The objective of these tests was to enhance the texture of Qingtuan so that it meets the requirements of International Dysphagia Diet Standardization Initiative (IDDSI). The experimental results showed that 0.9% SSPS addition could effectively reduce the hardness and adhesiveness of the Qingtuan, which met the Level- 6 -soft & bite-sized standard while lower filling density lowers both hardness and adhesiveness.

Effect of polyol plasticizers on properties and microstructure of soluble soybean polysaccharide edible films

Similar to most of the other films based on water-soluble natural polymers, pure soluble soybean polysaccharide (SSPS) films are rigid, fragile and brittle in nature, which make them difficult to process and limit their practical applications in food packaging. In this work, the effects of three commonly used polyol plasticizers, i. e. glycerol, sorbitol and polyethylene glycol 400 (PEG400), on properties of SSPS films were investigated. The SSPS films were prepared by solvent-casting and plasticized at three plasticizer concentrations (15 wt%, 30 wt% and 45 wt% based on SSPS). The addition of plasticizers significantly improved the ductility and water content of the SSPS films, thus overcoming the inherent brittleness of pure SSPS matrix. SSPS films plasticized with PEG400 exhibit the highest optical transparency, thermal stability and the lowest water solubility. Sorbitol-plasticized SSPS films show better tensile strength and water vapor barrier properties compared to other plasticized SSPS films. The use of glycerol as a plasticizer resulted in SSPS films with the highest elongation at break, moisture content and water solubility. X-ray diffraction, Fourier transform infrared spectroscopy and scanning electron microscopy analyses suggested that the changed interactions between adjacent polysaccharide chains with the addition of various polyol plasticizers can be responsible for the observed changes in the properties of the SSPS films.

Influences of the different chemical components in soybean soluble polysaccharide on the emulsifying performance of its conjugates formed with soybean protein isolate

SummaryThis work aimed to elucidate the relationship between the chemical components of soybean soluble polysaccharide (SSPS) and its Maillard reaction with soybean protein isolate (SPI). Enzymatic hydrolysis was used to specifically cleave the chemical components of SSPS. Neutral sugar side chain regions of SSPS were easier to conjugate with SPI than the backbone containing galacturonic acid. The modified SSPS with higher content of arabinose showed the highest degree of glycosylation (46.8%). SSPS‐SPI conjugates exhibited lower interfacial tension than SPI, fabricating emulsion with smaller droplets size and better emulsion stability. The improved emulsifying properties could be ascribed to two aspects: (i) a higher percentage of adsorbed protein at the interface to cover more oil droplet surface; (ii) thicker adsorbed layer thickness onto the droplet surface to provide stronger steric‐hindrance effect to prevent droplet coalescence.

Improvement in texture and cooking quality of black rice (Oryza sativa L.) using different pretreatments

In this work, three pretreatment methods enzymatic hydrolysis, microwave treatment, and soaking with soluble soybean polysaccharides (SSPS) were employed to improve the cooking and eating quality of black rice. Meanwhile, the effects of three pretreatments on polyphenol content and antioxidant activity of black rice were evaluated. The results indicated that three pretreatments improved the textural properties, cooking quality and sensory scores of black rice, especially the enzymatic hydrolysis treatment showed excellent effects in improving the textural properties and cooking quality of black rice: the hardness/adhesion ratio decreased from 107.72 (control group) to 26.03; the soaking water absorption (SWA) rate increased from 7.76% (control group) to 20.63% at 20 min and increased from 25.85% (control group) to 35.60% at 120 min, respectively; the optimal cooking time (OCT) decreased from 30.3 min (control group) to 23 min; the cooking water absorption (CWA) rate increased from 227% (control group) to 284%, The above parameters were significantly different from the control group (p < 0.05). Simultaneously, most of the antioxidant activity of black rice was retained. In addition, there was an obvious change in the surface microstructure observed by scanning electron microscopy.

Morphological and structural changes in thermally-induced soybean protein isolate xerogels modulated by soybean polysaccharide concentration

In this study, xerogels were prepared from soybean protein isolate (SPI) and soybean soluble polysaccharides (SSPS) by thermal induction, and could be changed from two-dimensional (flat sheet) to three-dimensional (curled sheet) by hydration. The effect of SSPS concentration (0–5% w/v) on the deformation of the xerogels during hydration was investigated. The particle size distribution of SPI dispersion with 3% (w/v) SSPS was uniform and the corresponding gels had the greatest strength at 67.5 °C. FT-IR spectroscopy and low-field NMR demonstrated that the interactions between SPI and SSPS were mainly through hydrogen bonding and electrostatic interactions. The presence of 3% SSPS enhances the content of bound water in xerogels and resulted in a significant improvement in their thermal stability. The denaturation temperature was up to 188.6 °C. However, excessive SSPS content (5% w/v) led to a decrease in the thermal stability of xerogels (decreased by ∼5 °C). During hydration, the xerogels spontaneously curled when exposed to water, because of the difference in wettability between the solid-liquid interface and the gas-liquid interface, and hydrogen bond formation between the xerogel polymeric components and water molecules. This novel strategy was able to create 2D xerogels capable of 3D shape changes triggered by water absorption, thereby demonstrating the potential of proteins as deformable materials in functional foods.

Physical, Mechanical and Biological Properties of Phenolic Acid-Grafted Soluble Soybean Polysaccharide Films.

Three kinds of phenolic acid-grafted soluble soybean polysaccharide (SSPS) with similar grafting ratios were prepared, and their structure was characterized by FT-IR, UV-vis and 1 H NMR. The impact of phenolic acid on the antioxidant activity of SSPS was evaluated. Then, films were prepared by using phenolic acid-grafted SSPS. The physical, mechanical and biological performances of phenolic acid-grafted SSPS films were further investigated. The results indicated that an ester linkage was formed between the SSPS and phenolic acid. The grafting ratio of para-hydroxybenzoic acid, protocatechuic acid and gallic acid-grafted SSPS was 29.45, 31.76 and 30.74 mg/g, respectively. Phenolic acid endowed SSPS with improved antioxidant properties. Gallic acid (GA)-grafted SSPS possessed the best DPPH radical scavenging ability and reducing power, which may be related to the three phenolic hydroxyl groups in GA. Phenolic acid-grafted SSPS films showed increased moisture content and decreased water solubility compared to SSPS film. The phenolic acid-g-SSPS decreased the mechanical properties but enhanced the water vapor barrier property, and antioxidant and antibacterial properties of SSPS film. Meanwhile, the para-hydroxybenzoic acid-grafted SSPS film showed the lowest water vapor permeability (3.70 × 10-7 g mm/h cm2 Pa), and the GA-grafted SSPS film exhibited the best antioxidant and antibacterial activities.

Development and characterization of sumatriptan-loaded soy bean polysaccharide nanofiber using electrospinning technique

The use of electrospinning fibers in rapid-dissolving drug delivery systems accelerates the release of the active substance due to their extensive contact surface and porosity. Sumatriptan succinate (SS), an antimigraine drug has beneficial and proven effects on human health, but it has some shortcomings such as bitter-taste, low oral absorption and low half-life that limit its application in pharmaceutical systems. In this work, the new nanofiber mats were developed to increase oral absorption and improve the efficacy of drug. The mean fiber diameters were 313.29 ± 31 nm, 373.37 ± 29 nm and 453 ± 42 nm for those loaded by 0.15% SS, 0.5% SS and 1% SS, respectively. By adding sumatriptan succinate to the electrospinning solution, viscosity, electrical conductivity and tensile strength in fibers increased, but pH decreased. Fourier transform infrared (FT-IR), differential scanning calorimetry (DSC) and X-Ray diffraction (XRD) analyses confirmed the absence of interactions between drug and polymer membrane. A fast release rate was obtained for sumatriptan-loaded soluble soy bean polysaccharide (SSPS) nanofiber mats, where 95% of the sumatriptan released within 20 s. Cytotoxicity evaluation revealed that none of the nanofibers had toxic properties on the fibroblasts cells. Overall, sumatriptan can be loaded well in SSPS nanofibers and released more quickly in oral space, which will be effective in improving the onset of therapeutic effects and reducing migraine headaches.

Soybean soluble polysaccharide prevents obesity in high-fat diet-induced rats via lipid metabolism regulation

Soybean soluble polysaccharide (SSPS) was reported to possess the anti-obesity activity and improve metabolic syndrome. Unfortunately, the underlying mechanisms are not well understood. Here, we treated high-fat diet (HFD) Sprague Dawley rats with 250 mg per kg of SSPS, the SSPS treatment significantly decreased their body weight (P < 0.001), liver index value (P < 0.01), as well as the concentration levels of Triglyceride (TG), total cholesterol (TC), low-density cholesterol (LDL-C)), and inflammatory cytokines in the serum. Furthermore, we uncovered 276 differently expressed proteins (P < 0.05) highly involved in lipid metabolism processes. Additionally, after SSPS treatment, both fatty acid binding protein 5 and 7 were downregulated, consistent with the in vivo results. However, peroxisome proliferator-activated receptor γ expression in liver tissue was up-regulated, contradictory to in vitro results. We deduced that two different lipid metabolism mechanisms exist between in vivo and in vitro. Furthermore, in the in vitro experiments, SSPS exerted a lipid-lowering effect. Altogether, the study's results provide an overview of SSPS-induced changes in the liver proteome, which could help us understand the molecular mechanism by which SSPS alleviates obesity.

Effects of pH, protein:polysaccharide ratio, and NaCl-added concentration on whey protein isolate and soluble soybean polysaccharides electrostatic-complexes formation

In the present work, the interaction between whey protein isolate (WPI) and soluble soybean polysaccharide (SSPS) was studied as a function of pH (7.0 to 2.0), WPI:SSPS mass ratio (1:1 to 10:1), and NaCl-added concentration (0 to 100 mM). The interaction was analyzed by ζ-potential, turbidity, and state diagrams. Then, WPI-SSPS complexes were obtained in the optimized conditions of pH (4.0 to 3.5), WPI:SSPS ratio (2:1 to 6:1), and NaCl-added concentration (0 to 100 mM). The complexes were characterized by ζ-potential, particle size, and physical stability in a factorial 3 × 3 design with analysis by response surface methodology. This methodology showed that the characteristics of the WPI-SSPS complexes are modulated by the modification of the studied parameters. By lowering the pH, the complexes showed a ζ-potential closer to 0 and higher physical stability. By decreasing the WPI:SSPS ratio, the complexes showed more negative ζ-potential. Finally, by increasing the NaCl concentration, the complexes showed negative ζ-potential but an increment of mean particle size and polydispersity index. Data obtained in this work is useful to design WPI-SSPS complexes with specific characteristics of size, charge, and physical stability. These complexes could then be applied in food, medicinal or cosmetic matrices for different purposes.