期刊
FOOD HYDROCOLLOIDS
卷 63, 期 -, 页码 421-428出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2016.09.020
关键词
Soybean soluble polysaccharide (SSPS); Octenyl succinic anhydride (OSA); Model acidified milk; Protein stability; Electrostatic repulsion
资金
- Chinese National Natural Science Fund [31370036, 21406077, 31501425]
- Research Fund for Pearl River S & T Nova Program of Guangzhou [201506010063]
- Fundamental Research Funds for the Central Universities [2015Z2119]
Soybean soluble polysaccharide (SSPS) is anionic polysaccharide extracted from the by-product of isolated soy protein production. In this study, a simple and eco-friendly procedure had been developed to prepare high-molecular-weight octenyl succinic esters of SSPS (OSA-SSPS) via the esterification between SSPS and octenyl succinic anhydride (OSA). The absolute molecular weights of OSA-SSPS and SSPS were 620 kDa and 53 kDa, respectively. OSA-SSPS had some similar properties to SSPS, such as microstructure and viscosity of 1 wt% concentration. However, compared to SSPS, OSA-SSPS showed different milk protein stabilization properties. The stabilizing behavior of OSA-SSPS was better than that of SSPS at pH range of 3.8-4.6, and poorer at pH 3.6. The model mixture of OSA-SSPS had smaller particle sizes at pH range of 3.8-4.6 and larger absolute negative charges at pH 2.0-10.0. In addition, from the molecular diameter measured by DLS and AFM image, the surface concentration of OSA-SSPS was larger than that of SSPS, which indicated that the thicker OSA-SSPS layer produces larger steric repulsion to milk protein particles. The mechanism for the greater ability of OSA-SSPS to stabilize milk proteins was proposed on the basis of the results discussed in this research. (C) 2016 Elsevier Ltd. All rights reserved.
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