Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, B1876BXD Bernal, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, C1033AAJ, Buenos Aires, Argentina.
Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, B1876BXD Bernal, Buenos Aires, Argentina.
Food Res Int. 2017 Jul;97:62-70. doi: 10.1016/j.foodres.2017.03.031. Epub 2017 Mar 22.
Hull soluble polysaccharide (HSPS) is a novel product consisting in a mixture of polysaccharides and proteins extracted from soy hulls by using a methodology based on the extraction of citric pectins. In this work we studied the effect of the addition of two different salts (NaCl and CaCl) on the emulsifying properties of HSPS at acidic conditions. Low and high homogenization energies were used, obtaining coarse and fine emulsions, respectively. Mean droplet size, the stability against destabilizing processes (creaming, flocculation and coalescence) and the rheological properties of the emulsions were analyzed. Also, the rheology of the O/W interface was studied by using du Noüy ring geometry. Coarse HSPS emulsions were unstable to creaming, being more stable in the presence of salts. In contrast, fine HSPS emulsions showed long-term creaming stability similar to those performed with commercial citric pectin (CCP), although they differ in particle size distribution and flocculation degree. The presence of CaCl reduced the mean size of droplets in fine HSPS emulsions and improved their stability to flocculation and coalescence. Significant differences were observed in the rheological behavior of O/W emulsions and interfaces of HSPS and CCP with respect to the salt addition. Our results indicate that HSPS can be used in the formulation and stabilization of acidic O/W emulsions. Besides, HSPS generates emulsions with different characteristics than those obtained with citric pectins. The use of HSPS provides a suitable alternative in food engineering contributing to the exploitation and valorization of soy hulls, which represents an important waste material in soybean processing.
大豆豆皮水溶性多糖（HSPS）是一种新型产品，由豆皮中的多糖和蛋白质组成，采用基于柠檬酸果胶提取的方法提取。在这项工作中，我们研究了在酸性条件下添加两种不同盐（NaCl 和 CaCl）对 HSPS 乳化性能的影响。使用低和高均质能量，分别获得粗乳液和细乳液。分析了乳液的平均粒径、抗破坏过程（乳析、絮凝和聚结）的稳定性和流变性能。此外，还使用 Du Noüy 环几何形状研究了 O/W 界面的流变特性。粗 HSPS 乳液对乳析不稳定，添加盐后更稳定。相比之下，细 HSPS 乳液具有类似于商业柠檬酸果胶（CCP）的长期乳析稳定性，尽管它们在粒径分布和絮凝程度上有所不同。CaCl 的存在减小了细 HSPS 乳液中液滴的平均粒径，并改善了其抗絮凝和聚结的稳定性。HSPS 和 CCP 的 O/W 乳液和界面的流变行为随盐的添加而存在显著差异。我们的结果表明，HSPS 可用于酸性 O/W 乳液的配方和稳定化。此外，HSPS 生成的乳液具有与柠檬酸果胶不同的特性。HSPS 的使用为食品工程提供了一种合适的替代方案，有助于开发和利用大豆皮，这是大豆加工中的一种重要废物。
