Effect of fibrillation on the film-forming properties of soy protein isolate: Relationship between protein structural changes and the film-forming properties.

Protein fibrillation has great potential for enhancing the emulsification, foaming, and gelling properties of proteins. However, its effects on protein film-forming properties are less well understood. In this study, soy protein isolate (SPI) was subjected to fibrillation at pH 2.

Fibrillation of soy protein isolate in the presence of metal ions: Structure and gelation behavior.

The structure and functional properties of protein fibrils are closely related to environmental factors in fibrillation. Herein, soy protein isolate fibrils (SPIFs, 22 mg/mL) were prepared under acid-heating conditions in the presence of 100 mM metal ions (K, Na, Ca, Mg, and Fe). Except for Fe, fibrillation and subsequent larger fibril aggregates were promoted, ultimately leading to gel formation.

Application of soy protein isolate fiber and soy soluble polysaccharide non-covalent complex: A potential way for pH-triggered release.

The non-covalent interactions between protein and polysaccharide have the potential to design responsive materials. In this study, soy protein isolate fiber/soy soluble polysaccharide (SPIF/SSPS) non-covalent complex was used to create an emulsion, and the pH-response performance was evaluated by investigating their microstructure, interfacial properties, and stability at pH values of 2.0-10.

Tunable arrangement of hydrogel and cyclodextrin-based metal organic frameworks suitable for drug encapsulation and release.

The present study focused on the integration of beta-cyclodextrin based metal-organic frameworks (β-CDMOF) with polymer to obtain hybrid materials with advantageous properties compared to traditional single-component polymers or metal-organic frameworks (MOF) matrixes. We fabricated two complexes with different morphology and structure. During the in situ growth of β-CDMOF around the hydrogel, potassium ions on polysaccharides gradually dissociated to participate in the growth of crystals, while other potassium ions on the carboxylic acid groups provided bridges between crystals and hydrogel, forming a necklace-shaped complex (SHPs@β-CDMOF).

Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides.

Non-covalent complexes (SPIF/SSPS) of soy protein isolate fibrils (SPIF) and soy soluble polysaccharides (SSPS) were fabricated and used to stabilize oil-in-water (O/W) emulsions. FT-IR spectroscopy and zeta potential results demonstrated that the interactions between SPIF and SSPS mainly include hydrogen bonding and electrostatic interactions. The presence of SSPS decreased the particle size and surface hydrophobicity of SPIF, resulting in a decrease and redshift of the fluorescence intensity.

Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment.

This study aims to evaluate the effects of soy soluble polysaccharide and soy hull polysaccharide on stability and characteristics of emulsions stabilised by soy protein isolate in an in vitro gastric environment. Zeta potential and particle size were used to investigate the changes of physico-chemical and stability in the three emulsions during in vitro gastric digestion, following the order: soy protein isolate-stability emulsion < soy protein isolate-soy soluble polysaccharide -stability emulsion < soy protein isolate-soy hull polysaccharide-stability emulsion, confirming that coalescence in the soy protein isolate-stability emulsion occurred during in vitro gastric digestion. Optical microscopy and stability measurement (backscattering) also validate that addition of polysaccharide (soy soluble polysaccharide and soy hull polysaccharide) can reduce the effect of simulated gastric fluid (i.

The production of gel beads of soybean hull polysaccharides loaded with soy isoflavone and their pH-dependent release.

Core-shell hydrogel beads were successfully produced from soybean hull polysaccharides (SHP). Using electron microscopy, the beads were found to be spherical with smooth surfaces and have tight gel network internal structures. Fourier transform infrared spectroscopy, differential scanning calorimetry, and X-ray diffraction were used to investigate the interaction between soy isoflavone and SHP in the gel beads mesh-like structure.