Influence of heating on oil-in-water emulsions prepared with soybean soluble polysaccharide.
The effect of heating on the physicochemical properties of emulsions prepared with soybean soluble polysaccharide (SSPS) was investigated. The emulsions were stable after heating at 90 degrees C for up to 30 min. Heating at different pH values or in the presence of CaCl2 (<10 mM) did not affect the stability; however, at higher concentrations of calcium ions, the emulsion particle size increased. Two fractions, a high molecular weight (HMF) and a low molecular weight (LMF) fraction, were separated from the crude SSPS preparation by gel fitration. Emulsions prepared with SSPS/HMF (MW = 310-420 kDa) showed little change in size with heating, while the protein impurities of the SSPS/LMF fraction formed aggregates by heating at pH 7. Analysis of the heat-induced aggregation of the two fractions of SSPS suggested that the changes in SSPS functionality with heating can be attributed to the protein impurities (LMF) present in the SSPS.
Nakamura
Akihiro
A
Department of Food Science, University of Guelph, Guelph, ON, Canada. 940080@so.fujioil.co.jp
Maeda
Hirokazu
H
Corredig
Milena
M
D002122:Calcium Chloride / Q000008:administration & dosage; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004355:Drug Stability; D004655:Emulsions / Q000737:chemistry*; D006358:Hot Temperature; D010316:Particle Size; D011134:Polysaccharides / Q000737:chemistry*; D013024:Soybean Oil / Q000737:chemistry; D013025:Glycine max / Q000737:chemistry*
D004655:Emulsions; D011134:Polysaccharides; D013024:Soybean Oil; D002122:Calcium Chloride