Soluble Soybean Polysaccharide Research Articles

Improvement of Interfacial Adhesion by Bio-Inspired Catechol-Functionalized Soy Protein with Versatile Reactivity: Preparation of Fully Utilizable Soy-Based Film.

The development of materials based on renewable resources with enhanced mechanical and physicochemical properties is hampered by the abundance of hydrophilic groups because of their structural instability. Bio-inspired from the strong adhesion ability of mussel proteins, renewable and robust soy-based composite films were fabricated from two soybean-derived industrial materials: soluble soybean polysaccharide (SSPS) and catechol-functionalized soy protein isolate (SPI-CH). The conjugation of SPI with multiple catechol moieties as a versatile adhesive component for SSPS matrix efficiently improved the interfacial adhesion between each segment of biopolymer. The biomimetic adherent catechol moieties were successfully bonded in the polymeric network based on catechol crosslinking chemistry through simple oxidative coupling and/or coordinative interaction. A combination of H-bonding, strong adhesion between the SPI-CH conjugation and SSPS matrix resulted in remarkable enhancements for mechanical properties. It was found that the tensile strength and Young’s modulus was improved from 2.80 and 17.24 MPa of unmodified SP film to 4.04 and 97.22 MPa of modified one, respectively. More importantly, the resultant films exhibited favorable water resistance and gas (water vapor) barrier performances. The results suggested that the promising way improved the phase adhesion of graft copolymers using catechol-functionalized polymers as versatile adhesive components.

Soluble soybean polysaccharides enhance the protective effects of genistein against hepatic injury in high l-carnitine-fed mice.

This study was to develop a novel strategy for the simultaneous consumption of soluble soybean polysaccharides (SSPS) to enhance the absorption of genistein and its protective effects against high l-carnitine-induced hepatic injury in mice. UPLC-qTOP/MS measurements showed that SSPS observably increased the urinary concentration of genistein and its metabolites in mice. The mice fed with 3% l-carnitine water for 12 weeks experienced a disturbance of the hepatic lipid metabolism, oxidative stress and inflammation, which was evidenced by abnormal TC, LDL, RAHFR and MDA levels, unusual AST, ALT, ALP, SOD and GSP-Px activities, and increased IF-1, IF-6 and TNF-α expressions. Interestingly, the co-supplementation of SSPS and genistein was capable of regulating these imbalances more effectively than the administration of SSPS or genistein alone, which was also confirmed by histological observations of the mouse liver. These findings suggest that the co-ingestion of SSPS and genistein is a feasible strategy for improving liver protection in mice.

Comparative viscoelasticity studies: Corn fiber gum versus commercial polysaccharide emulsifiers in bulk and at air/liquid interfaces

A comparative study of both the bulk and air/liquid interfacial rheological responses was carried out by using four kinds of representative high molecular weight and highly branched polysaccharide emulsifiers, (a) corn fiber gum (CFG), (b) octenyl succinate anhydride-modified starch (OSA-s), (c) gum arabic (GA) and (d) soybean soluble polysaccharides (SSPS), spanning the concentration range of 1–15 wt%. We found that the bulk and interfacial rheological properties of their aqueous solutions were significantly different. While both CFG and OSA-s showed Newtonian flow behavior at higher concentrations, both GA and SSPS exhibited obviously shear thinning behavior or thixotropy even at a low concentration of 1 wt%. The time-dependent flow behavior for CFG, GA and SSPS reflected microstructural breakdown and rebuilding in solutions under shear, indicated that their proteinaceous portion was strongly bound to their polysaccharide part. This phenomenon was not observed for the almost protein-free OSA-s. The interfacial rheology responses showed that the layers formed by CFG and OSA-s were viscously predominant with faster formation kinetics while they were elastically predominant for GA and SSPS with slower formation kinetics. Interfacial viscoelastic responses of CFG and OSA-s were weaker than those of GA and SSPS. By comparison, the interfacial layer for OSA-s showed pure viscous responses whereas SSPS showed the highest elastic responses. These significant disparities in bulk and interfacial viscoelasticity of the four polysaccharide emulsifiers reflect the influence of different fine chain structures on the dissimilarity in the intermolecular associations and the architectures of the interfacial layers.

Preparation and stabilizing behavior of octenyl succinic esters of soybean soluble polysaccharide in acidified milk beverages

Soybean soluble polysaccharide (SSPS) is anionic polysaccharide extracted from the by-product of isolated soy protein production. In this study, a simple and eco-friendly procedure had been developed to prepare high-molecular-weight octenyl succinic esters of SSPS (OSA-SSPS) via the esterification between SSPS and octenyl succinic anhydride (OSA). The absolute molecular weights of OSA-SSPS and SSPS were 620 kDa and 53 kDa, respectively. OSA-SSPS had some similar properties to SSPS, such as microstructure and viscosity of 1 wt% concentration. However, compared to SSPS, OSA-SSPS showed different milk protein stabilization properties. The stabilizing behavior of OSA-SSPS was better than that of SSPS at pH range of 3.8–4.6, and poorer at pH 3.6. The model mixture of OSA-SSPS had smaller particle sizes at pH range of 3.8–4.6 and larger absolute negative charges at pH 2.0–10.0. In addition, from the molecular diameter measured by DLS and AFM image, the surface concentration of OSA-SSPS was larger than that of SSPS, which indicated that the thicker OSA-SSPS layer produces larger steric repulsion to milk protein particles. The mechanism for the greater ability of OSA-SSPS to stabilize milk proteins was proposed on the basis of the results discussed in this research.

Fabrication and characterization of soluble soybean polysaccharide and nanorod-rich ZnO bionanocomposite

In this study, a novel bionanocomposite film was prepared by the casting method. Different concentrations [i.e., 0%, 1%, 2%, and 4% (w/w)] of nanorod-rich ZnO (ZnO-nr) were incorporated into soluble soybean polysaccharide (SSPS). The mechanical, thermophysical, antimicrobial, and barrier properties of the resultant bionanocomposite films were evaluated. Incorporation of 4% ZnO-nr into the SSPS matrix reduced water vapor permeability from 8.19×10−11 to 5.25×10−11 (gm−1s−1Pa−1) and oxygen permeability from 223 to 127(cm3μmm−2day−1atm−1). The elongation at break and heat seal strength of the films increased by over 20%. The moisture content, glass transition temperature, and tensile strength of the SSPS films significantly decreased by ZnO-nr incorporation. SSPS/ZnO-nr (4%) films showed 0% UV transmittance and were able to absorb over 70% of the near-infrared spectrum. The SSPS/ZnO-nr films exhibited excellent antimicrobial activity against Escherichia coli and Staphylococcus aureus. In summary, ZnO-nr is an excellent potential filler for SSPS-based films used as packaging materials.

Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour.

The present study compares the emulsifying properties in acidic conditions of hull soluble polysaccharides (HSPS), soybean soluble polysaccharides (SSPS) and its mixtures. These fractions were obtained from byproducts of soybean processing industry (soy hull and residual fiber after isolation of soy cotyledon protein, respectively). Although SSPS is already characterized, HSPS is a novel fraction which has not been studied in deep and it is still unexplored as emulsifier. Dispersions of both fraction and a mixture 50:50 of them at pH 3.0 were used as aqueous phase (1.0-3.0% w/w) in coarse and fine oil-in-water emulsions (oil mass fraction = 0.3). Its stability was evaluated through the evolution of backscattering profiles (%BS), particle size distribution and mean particle diameters. The rheology of the emulsions was also analyzed. Both fractions provided stability to creaming when increasing the polysaccharide concentration and energy of homogenization. While coarse emulsions were unstable systems, fine emulsions were stable enough and allowed a deeper analysis of the destabilizing processes. A bridging flocculation phenomenon in the presence of HSPS and HSPS/SSPS mixtures is suggested, which influences the creaming and rheological behavior. Also, coalescence index increases according HSPS and HSPS/SSPS concentrations, but particle sizes reached were smaller than in SSPS emulsions. Fine emulsions with 3% of HSPS/SSPS mixtures yielded the best results on the overall stability at 28days. So, functional properties of the fractions may improve by the formulation of emulsions consisting in mixtures of them. These results are of interest to the manufacturing of acidic foods, taking advantage of obtaining byproducts from residual materials.

Development of new active packaging film made from a soluble soybean polysaccharide incorporating ZnO nanoparticles

This study aimed to develop a soluble soybean polysaccharide (SSPS) nanocomposite incorporating ZnO nanoparticles. The nanocomposites were prepared using the solvent-casting method. SEM, AFM, DSC and X-ray diffraction methods were applied to characterize the resulting films. Furthermore, the antibacterial and anti-mold activities of SSPS/ZN films were assessed against the selected microorganisms. The results indicated that incorporating ZNs into the SSPS film affected the tensile strength and elongation at break significantly. In addition, the antibacterial, antifungal and yeasticidal activities of ZnO/SSPS films have been approved. XRD results showed a crystal plane of hexagonal ZN, while SEM showed that there was not a good affinity between ZN and SSPS. Mono-dispersed particles with clearly spherical morphology and with no voids on the surface were observed using AFM. Fluctuation in Tg and Tm resulted from incorporating ZN. In summary, the potential of ZNs as a functional filler in SSPS film has been demonstrated.

The Effects of Nano-SiO2 on Mechanical, Barrier, and Moisture Sorption Isotherm Models of Novel Soluble Soybean Polysaccharide Films

In this research, a novel polysaccharide-based bionanocomposite film was prepared via dispersion casting method. Nano-silicon dioxide (SiO2-N) was incorporated into soluble soybean polysaccharide (SSPS) at different concentrations (i.e., 0%, 1%, 3%, and 5% w/w dried SSPS). Mechanical (tensile strength, elongation at break, and Young’s modulus), physical (moisture content, water solubility, and moisture uptake), and barrier properties of bionanocomposite films were evaluated. Incorporation of 5% SiO2-N to SSPS matrix decreased water vapor permeability (WVP) from 7.96×10−11 to 4.75×10−11 g m−1 s−1 Pa−1 and oxygen permeability from 215 to 96 cm3 µm m−2 day−1 atm−1. Heat seal strength and mechanical properties of SSPS films were improved. Moisture sorption isotherm of SSPS films supported by SiO2-N was shifted to lower moisture content, and monolayer moisture content of the films decreased significantly (p<0.05). In summary, SiO2-N is a potential filler in SSPS-based films for packaging materials.

Short communication: Changes in fluorescence intensity induced by soybean soluble polysaccharide–milk protein interactions during acidification

Interactions between stabilizer and milk protein are believed to influence the stabilizing behavior of the milk system. We investigated changes in fluorescence intensity induced by interactions of soybean soluble polysaccharide (SSPS) and milk protein (Mp) during acidification. The fluorescence intensity (If) of Mp increased as pH decreased from 6.8 to 5.2. Compared with Mp alone, If of SSPS-Mp mixtures increased as the pH decreased from 6.8 to 5.2. We found that the If of the SSPS-Mp mixture decreased in a pH range from 5.2 to 3.6, which indicated a change in the polarity microenvironment around the Trp residues. We also found that the maximum emission wavelength (λmax) shifted from 337 to 330nm as pH decreased from 6.8 to 3.6, in further support of SSPS interacting with the polar portion of Mp during acidification. Furthermore, an excited monomeric molecule (pyrene exciplex) was found as a ground-state pyrene formed and a broad band was shown at about 450nm. The intensity ratio of the first peak to the third peak (I1:I3) of Mp increased slightly, and the ratio of intensity of pyrene exciplex to monomer (Ie:Im) decreased because pyrene molecules were located in a less hydrophobic microenvironment during acidification. However, the ratio of I1:I3 decreased clearly at pH below 5.6 and the ratio of Ie:Im showed the opposite trend in the SSPS-Mp mixture. Changes in intrinsic and exogenous fluorescence intensity confirmed that interactions of SSPS and Mp could change the polarity of the microenvironment and that SSPS probably interacted with the polar portion of Mp. These results could give insight into the behavior of stabilizers in acid milk products.

Interaction between Casein and Soybean Soluble Polysaccharide during Acidification

Interactions between stabilizer and casein were believed to influence the texture and stabilizing behavior of fermented milk. In this study, interactions between Soybean Soluble Polysaccharide (SSPS) and casein were studied by investigated the properties of potentiometric titration, turbidity, &zeta -potential and particle size. Attractive interaction of SSPS with caseins was initiated at pH 5.3. By adding SSPS, the values of turbidity and &zeta -potential were much lower than casein alone at the same pH during acidification. It was confirmed that the process of desorption during neutralization was irreversible which resulted from the decrease of &zeta -potential and the changes of particle diameter. The study of interactions between negatively charged SSPS and casein could have important theoretical and practical implications in the stabilizing behavior in acid milk drinks.

Functional, thermal, and antimicrobial properties of soluble soybean polysaccharide biocomposites reinforced by nano TiO2

This study describes a new polysaccharide-based bionanocomposite developed through solvent casting. Different concentrations (i.e., 0%, 1%, 3%, and 5% (w/w)) of nano titanium dioxide (TiO2-N) were incorporated into soluble soybean polysaccharide (SSPS), and the functional properties of the resultant SSPS films were estimated. Incorporation of TiO2-N into the SSPS matrix decreased water vapor permeability from 7.41 to 4.44×(10−11gm−1s−1Pa−1) and oxygen permeability from 202 to 98 (cm3μmm−2d−1atm−1). Moisture content also decreased, the glass transition temperature increased, and the mechanical properties and heat seal strength of the SSPS films improved. SSPS bionanocomposite films showed excellent antimicrobial activity against Escherichia coli and Staphylococcus aureus. In summary, TiO2-N shows potential use as a filler in SSPS-based films for the food and non-food industries.

Preparation and characterization of novel bionanocomposite based on soluble soybean polysaccharide and halloysite nanoclay

In this research, casting method was used to prepare novel polysaccharide-based bio-nanocomposite films with halloysite nanoclay (HNC). HNC was incorporated into soluble soybean polysaccharide (SSPS) at different concentrations (e.g., 1, 3, and 5%, w/w). Functional properties of SSPS films were evaluated following by ASTM standards. Incorporating HNC to SSPS matrix decreased water vapor permeability from 7.41×10−11 to 3.27×10−11(gm−1s−1Pa−1) and oxygen permeability from 202 to 84cm3(μmm−2day−1atm−1). By addition of HNC to SSPS films, glass transition temperature, tensile strength, and heat seal strength was increased and elongation at break was decreased. Uniform and smooth surface morphology revealed by scanning electron microscopy and shows no sign of phase separation among the film constitutes. In summary, HNC has the potential to be a filler in SSPS-based films for use in food and non-food packaging industries.

Influence of polysaccharides on the physicochemical properties of lactoferrin–polyphenol conjugates coated β-carotene emulsions

This study investigated the influence of soybean soluble polysaccharides (SSPS) and beet pectin (BP) on the physicochemical properties of lactoferrin–polyphenol conjugates coated β-carotene oil-in-water (O/W) emulsions. β-Carotene emulsions prepared using the layer-by-layer electrostatic deposition method had different interfacial compositions: (i) primary emulsions (lactoferrin (LF) or LF-chlorogenic acid (CA)/(−)-epigallocatechin-3-gallate (EGCG) conjugates); (ii) secondary emulsions (LF-CA/EGCG-BP/SSPS). The physicochemical properties of β-carotene emulsions were evaluated by droplet size, ζ-potential, rheological behavior, transmission profiles using LUMiSizer and degradation of β-carotene in the emulsions during storage. At pH 3.0, droplet sizes were in the range of 250.0–306.3 nm for the primary emulsions, and 304.5–466.6 nm for the secondary emulsions. The ζ-potential values of the secondary emulsions were significantly (p < 0.05) decreased than those of the primary emulsions. The droplet characteristics of the β-carotene emulsions were considerably dependent on the interfacial compositions and pH. Compared with the primary emulsions, the secondary emulsions were highly stable at pH 3.0–9.0, which was attributed to the relatively thick biopolymer layer surrounding the oil droplets. The best physical stability occurred in the LF-EGCG-BP coated emulsion. In addition, the secondary emulsions stabilized by SSPS and BP could effectively inhibit the deterioration of β-carotene in O/W emulsions.

Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions

In this study, the effect of carrier oils on the physicochemical properties of orange oil beverage emulsions was investigated. The beverage emulsions were prepared by soybean soluble polysaccharides (SSPS) using a two-stage processing of homogenization. Results showed that the presence of carrier oils could improve the physical properties of beverage emulsions, including droplet size, size distribution and turbidity, compared with only orange oil in oil phase of the beverage emulsion. And the effect of long chain triglycerides on the physical stabilities of beverage emulsions was significant (p<0.05) than that with medium chain triglycerides (MCT). The oxidation rate of orange oil in the emulsion was faster compared to that of the orange oil/carrier oils in emulsions. However, the rheological properties of beverage emulsions were hardly dependent on the carrier oils. In addition, all the emulsions exhibited near-Newtonian fluid behavior. These findings revealed that the physicochemical properties of the beverage emulsions could be effectively improved by the presence of carrier oils.

Influence of pea protein aggregates on the structure and stability of pea protein/soybean polysaccharide complex emulsions.

The applications of plant proteins in the food and beverage industry have been hampered by their precipitation in acidic solution. In this study, pea protein isolate (PPI) with poor dispersibility in acidic solution was used to form complexes with soybean soluble polysaccharide (SSPS), and the effects of PPI aggregates on the structure and stability of PPI/SSPS complex emulsions were investigated. Under acidic conditions, high pressure homogenization disrupts the PPI aggregates and the electrostatic attraction between PPI and SSPS facilitates the formation of dispersible PPI/SSPS complexes. The PPI/SSPS complex emulsions prepared from the PPI containing aggregates prove to possess similar droplet structure and similar stability compared with the PPI/SSPS emulsions produced from the PPI in which the aggregates have been previously removed by centrifugation. The oil droplets are protected by PPI/SSPS complex interfacial films and SSPS surfaces. The emulsions show long-term stability against pH and NaCl concentration changes. This study demonstrates that PPI aggregates can also be used to produce stable complex emulsions, which may promote the applications of plant proteins in the food and beverage industry.

Crystallinity and quality of spray-dried lactose powder improved by soluble soybean polysaccharide

The crystallinity of lactose is significant to the quality and shelf-life of spray-dried dairy products. In this study, the properties of spray-dried lactose powder were studied after co-spray drying with soluble soybean polysaccharide (SSPS) at mass ratios of 1:0, 19:1 and 9:1. Spray-dried samples with SSPS had the significantly increased crystallinity based on polarized light microscopy, differential scanning calorimetry, and X-ray diffraction spectroscopy (XRD). Increasing the feed rate also increased the crystallinity and moisture content of lactose powder. The XRD data indicated the presence of both α- and β-lactose crystals in the spray-dried powder with 10 g/100 g SSPS. Moisture sorption tests at 65% relative humidity and 25 °C indicated that SSPS delayed the crystallization of amorphous lactose in the powder, which agreed with the reduced caking and clumping. Findings from this study may be valuable in extending the shelf-life and improving the transportation property of spray-dried powder containing lactose.

Functional improvements in β-lactoglobulin by conjugating with soybean soluble polysaccharide.

Soybean soluble polysaccharide (SSPS) was hydrolyzed by autoclaving for 6 and 12h to obtain SSPS (6h) and SSPS (12h). Bovine β-lactoglobulin (BLG) was conjugated with each SSPS by the Maillard reaction to improve its function. Conjugation between BLG and each SSPS was confirmed by Sodium dodecyl sulfate polyacrylamide gel electrophoresis and isoelectric focusing. BLG-SSPS (6h) and BLG-SSPS (12h), respectively, retained approximately 56 and 43% of the retinol-binding activity of BLG. Structural analyses by intrinsic fluorescence and enzyme-linked immunosorbent assay with monoclonal antibodies indicated that the native structure of BLG had almost been maintained in each conjugate and that the surface structure was covered by conjugated SSPS. The emulsifying properties of BLG were improved in each conjugate at pH 3, 5, and 7 in the presence of 0.2M NaCl. The antibody responses to BLG-SSPS (6h) and BLG-SSPS (12h) were considerably reduced in BALB/c mice. We conclude that conjugation with SSPS was very effective for improving the function of BLG and this study would contribute to greater utilization of SSPS.

Influence of soybean soluble polysaccharides and beet pectin on the physicochemical properties of lactoferrin-coated orange oil emulsion

Based on electrostatic layer-by-layer deposition, the influence of soybean soluble polysaccharides (SSPS) and beet pectin (BP) on the physicochemical properties of lactoferrin-coated orange oil emulsion was investigated. The physicochemical stability of orange oil emulsions was characterized by droplet size and distribution, zeta-potential, turbidity, rheological behavior, transmission profiles using LUMiSizer and degradation of volatile compounds in the emulsions during the storage. Results showed that the droplet characteristics of secondary emulsions were greatly dependent on the polysaccharides concentration and type. The zeta-potential values were decreased from 39.5 mV to −23.2 mV and −37.6 mV, respectively, for the SSPS and BP concentrations from 0 to 0.75 wt%, which indicated that anionic polysaccharides were adsorbed to the droplet surfaces. SSPS and BP concentration of 0.35 wt% was sufficient to saturate the LF-coated droplets and preferred effectively to increase the physical stability of the emulsion systems. During the storage of 4 weeks at 55 °C, SSPS and BP could significantly (p < 0.05) enhance the physical stability of emulsions and protect volatile compounds (decanal, octanal, geranial and limonene) from the oxidation. The least degradation of volatile compounds occurred in LF-BP coated emulsion. These results revealed that the physicochemical stability of LF-coated orange oil emulsions has been improved by the adsorption of anionic polysaccharides.

Enhancing lactose crystallization in aqueous solutions by soluble soybean polysaccharide

Increasing the crystallization rate without compromising purity is critical to lactose recovery from cheese whey. In this study, soluble soybean polysaccharide (SSPS), a low viscosity polysaccharide, was studied for the impact on lactose crystallization. SSPS was dissolved at 0–1.0% w/w in 40% w/w lactose solutions to study spontaneous and seeded (with 0.5% w/w lactose crystals) crystallization at 30°C. The addition of SSPS enhanced the crystallization that was the most significant at 0.1% w/w SSPS, resulting from the facilitation of nucleation. Further addition of SSPS to 0.5% and 1.0% w/w increased sample viscosity and reduced the crystal growth and therefore yield. The purity and structure of lactose crystals were not affected by addition of SSPS, based on DSC, FTIR, and XRD. A high (54.7%) yield of lactose crystals in 24h after adding 0.1% SSPS and 0.5% w/w seed showed the great potential of SSPS to facilitate lactose recovery.

Influence of environmental stresses on the physicochemical stability of orange oil bilayer emulsions coated by lactoferrin–soybean soluble polysaccharides and lactoferrin–beet pectin

Based on layer-by-layer electrostatic deposition, orange oil bilayer emulsions stabilized with lactoferrin (LF)–soybean soluble polysaccharides (SSPS) and lactoferrin (LF)–beet pectin (BP) were prepared. The effect of environmental stresses (ionic strength, pH, freeze–thaw and light) on the physicochemical stability of primary and secondary emulsions was investigated. In the absence of anionic polysaccharides, orange oil emulsion was highly unstable and aggregated at pH7–9 and NaCl of 0.1–0.5M. The droplets in LF–SSPS coated emulsion were stable against aggregation at pH range of 3–10 and NaCl concentration less than 0.3M, while the droplets in LF–BP coated emulsion were stable against aggregation at pH4–9 and NaCl concentrations of 0–0.5M. All the primary and secondary emulsions showed the instability after the freeze–thaw treatment and the stability could be improved in the presence of maltodextrin. During the light exposure (0.35W/m2, 45°C) for 8h, the bilayer emulsions could protect key volatile compounds (decanal, octanal and geranial) from the oxidation compared with the primary emulsions. These results suggested that the layer-by-layer electrostatic deposition could improve the stability of LF-coated emulsion to environmental stresses.