title: Influence of heating on oil-in-water emulsions prepared with soybean soluble polysaccharide.
abstract: 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.
authors.affiliation: Department of Food Science, University of Guelph, Guelph, ON, Canada. 940080@so.fujioil.co.jp
authors.forename: Akihiro
authors.initials: A
authors.lastname: Nakamura
authors.forename: Hirokazu
authors.initials: H
authors.lastname: Maeda
authors.forename: Milena
authors.initials: M
authors.lastname: Corredig
mesh_terms: 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*
chemical_list: D004655:Emulsions; D011134:Polysaccharides; D013024:Soybean Oil; D002122:Calcium Chloride