Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic PH

CABEZAS, D. M.; PEREIRA ORTIZ, M.; WAGNER, J.R.; PORFIRI, M.C.

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2017

0963-9969

Hull soluble polysaccharide (HSPS) is a novel product consisting in a mixture ofpolysaccharides and proteins extracted from soy hulls by using a methodology basedon the extraction of citric pectins. In this work we studied the effect of the addition oftwo different salts (NaCl and CaCl2) on the emulsifying properties of HSPS at acidicconditions. Low and high homogenization energies were used, obtaining coarse andfine emulsions, respectively. Mean droplet size, the stability against destabilizingprocesses (creaming, flocculation and coalescence) and the rheological properties ofthe emulsions were analyzed. Also, the rheology of the O/W interface was studied byusing du Noüy ring geometry. Coarse HSPS emulsions were unstable to creaming,being more stable in the presence of salts. In contrast, fine HSPS emulsions showedlong-term creaming stability similar to those performed with commercial citric pectin(CCP), although they differ in particle size distribution and flocculation degree. Thepresence of CaCl2 reduced the mean size of droplets in fine HSPS emulsions andimproved their stability to flocculation and coalescence. Significant differences wereobserved in the rheological behavior of O/W emulsions and interfaces of HSPS andCCP with respect to the salt addition.Our results indicate that HSPS can be used in the formulation and stabilization ofacidic O/W emulsions. Besides, HSPS generates emulsions with differentcharacteristics than those obtained with citric pectins. The use of HSPS provides asuitable alternative in food engineering contributing to the exploitation andvalorization of soy hulls, which represents an important waste material in soybeanprocessing.