School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.
Particle & Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium.
Soft Matter. 2023 Jun 7;19(22):4062-4072. doi: 10.1039/d3sm00189j.
Emulsion gels as soft materials were formulated by insoluble soybean fiber (ISF) assembled from in this study. Steam explosion on (ISF) transformed the insoluble fiber in the original (ISF) into soluble fiber. Enzymatic hydrolysis led to a lower protein content, smaller particle size and smaller contact angle of ISF. ISF, which was obtained by enzymatic hydrolysis of ISF, was not able to produce stable emulsion gels at 0.50 to 1.50 wt% ISF, whereas the ISF after a combined steam explosion-enzymatic hydrolysis treatment (giving rise to ISF) stabilized emulsion gels at varying oil volume fractions () from 10 to 50%. The -potential of emulsion gels was around -19 to -26 mV. The droplet size first decreased (from 43.8 μm to 14.8 μm when at = 0.3) with increasing ISF content (from 0.25 wt% to 1.25 wt%) and then remained constant, as also seen from the microstructure. The apparent viscosity and viscoelastic properties were strengthened upon increasing both the ISF concentration and oil volume fraction. The protein and soluble fiber contributed to the interfacial activity of ISF while the insoluble fiber played an important role in the gel-like structured network of emulsion gels, making them maintain physical stability during long term storage. These findings could provide novel information about soybean fiber to fabricate soft materials and the utilization of at an industrial-scale.
本研究通过不溶性大豆纤维（ISF）组装，制备了作为软物质的乳液凝胶。蒸汽爆破使原始 ISF 中的不溶性纤维转变为可溶性纤维。酶解导致 ISF 的蛋白质含量降低、粒径减小和接触角减小。通过酶解 ISF 得到的 ISF，在 0.50 至 1.50wt% ISF 下无法制备稳定的乳液凝胶，而经过联合蒸汽爆破-酶解处理（得到 ISF）的 ISF，在不同的油体积分数（）下从 10 至 50%都能稳定乳液凝胶。乳液凝胶的电位约为-19 至-26mV。当 = 0.3 时，乳液凝胶的粒径先从 43.8μm 减小到 14.8μm（当 ISF 含量从 0.25wt%增加到 1.25wt%时），然后保持不变，这也可以从微观结构中看出。随着 ISF 浓度和油体积分数的增加，表观粘度和粘弹性都得到增强。蛋白质和可溶性纤维有助于 ISF 的界面活性，而不溶性纤维在乳液凝胶的凝胶状结构网络中起着重要作用，使它们在长期储存过程中保持物理稳定性。这些发现为利用大豆纤维制备软物质和在工业规模上利用提供了新的信息。
