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Complex coacervation of soy protein isolate‐limited enzymatic hydrolysates and sodium alginate: Formation mechanism and its application

The complex coacervation of soybean protein isolate and polysaccharide has been widely applied for preparing biopolymer materials like microcapsule. In this study, hydrolytic soy protein isolate (HSPI) was prepared by mild hydrolysis of soy protein isolate (SPI) with fungal protease 400 (F400). The...

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Autores principales: Xu, Min, Li, Jiayi, Wang, Ying, Liu, Jiamin, Liu, Ping, Wang, Qin, Che, Zhenming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9731524/
https://www.ncbi.nlm.nih.gov/pubmed/36514769
http://dx.doi.org/10.1002/fsn3.3009
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author Xu, Min
Li, Jiayi
Wang, Ying
Liu, Jiamin
Liu, Ping
Wang, Qin
Che, Zhenming
author_facet Xu, Min
Li, Jiayi
Wang, Ying
Liu, Jiamin
Liu, Ping
Wang, Qin
Che, Zhenming
author_sort Xu, Min
collection PubMed
description The complex coacervation of soybean protein isolate and polysaccharide has been widely applied for preparing biopolymer materials like microcapsule. In this study, hydrolytic soy protein isolate (HSPI) was prepared by mild hydrolysis of soy protein isolate (SPI) with fungal protease 400 (F400). The degree of hydrolysis (DH) for the enzymatic products was controlled at 1%–5%. Emulsification, oxidation resistance, and thermal stability were used to evaluate the performances of HSPI with different DH. The results showed that the HSPI with the hydrolysis degree of 2% had the optimal property. Subsequently, the complex polymer of HSPI/SA was prepared by the coalescence reaction of HSPI and sodium alginate (SA). The turbidity curves manifested the optimal complex coacervation occurred at the ratio of 7:1 (HSPI:SA). Fourier transform infrared spectroscopy (FTIR) presented that the reaction involved electrostatic interactions between ‐NH(3) (+) in HSPI and ‐COO(−) in SA. Isothermal titration calorimetry experiments indicated that the complex coacervation reactions of HSPI and SA arose spontaneously. The microencapsulation by complex coacervation of HSPI and SA was further produced for embedding sweet orange oil. The thermogravimetric analysis (TGA) result revealed that the microencapsulation system of HSPI/SA had a better heat resistance than that using the SPI/SA complex polymer.
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spelling pubmed-97315242022-12-12 Complex coacervation of soy protein isolate‐limited enzymatic hydrolysates and sodium alginate: Formation mechanism and its application Xu, Min Li, Jiayi Wang, Ying Liu, Jiamin Liu, Ping Wang, Qin Che, Zhenming Food Sci Nutr Original Articles The complex coacervation of soybean protein isolate and polysaccharide has been widely applied for preparing biopolymer materials like microcapsule. In this study, hydrolytic soy protein isolate (HSPI) was prepared by mild hydrolysis of soy protein isolate (SPI) with fungal protease 400 (F400). The degree of hydrolysis (DH) for the enzymatic products was controlled at 1%–5%. Emulsification, oxidation resistance, and thermal stability were used to evaluate the performances of HSPI with different DH. The results showed that the HSPI with the hydrolysis degree of 2% had the optimal property. Subsequently, the complex polymer of HSPI/SA was prepared by the coalescence reaction of HSPI and sodium alginate (SA). The turbidity curves manifested the optimal complex coacervation occurred at the ratio of 7:1 (HSPI:SA). Fourier transform infrared spectroscopy (FTIR) presented that the reaction involved electrostatic interactions between ‐NH(3) (+) in HSPI and ‐COO(−) in SA. Isothermal titration calorimetry experiments indicated that the complex coacervation reactions of HSPI and SA arose spontaneously. The microencapsulation by complex coacervation of HSPI and SA was further produced for embedding sweet orange oil. The thermogravimetric analysis (TGA) result revealed that the microencapsulation system of HSPI/SA had a better heat resistance than that using the SPI/SA complex polymer. John Wiley and Sons Inc. 2022-08-07 /pmc/articles/PMC9731524/ /pubmed/36514769 http://dx.doi.org/10.1002/fsn3.3009 Text en © 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Articles
Xu, Min
Li, Jiayi
Wang, Ying
Liu, Jiamin
Liu, Ping
Wang, Qin
Che, Zhenming
Complex coacervation of soy protein isolate‐limited enzymatic hydrolysates and sodium alginate: Formation mechanism and its application
title Complex coacervation of soy protein isolate‐limited enzymatic hydrolysates and sodium alginate: Formation mechanism and its application
title_full Complex coacervation of soy protein isolate‐limited enzymatic hydrolysates and sodium alginate: Formation mechanism and its application
title_fullStr Complex coacervation of soy protein isolate‐limited enzymatic hydrolysates and sodium alginate: Formation mechanism and its application
title_full_unstemmed Complex coacervation of soy protein isolate‐limited enzymatic hydrolysates and sodium alginate: Formation mechanism and its application
title_short Complex coacervation of soy protein isolate‐limited enzymatic hydrolysates and sodium alginate: Formation mechanism and its application
title_sort complex coacervation of soy protein isolate‐limited enzymatic hydrolysates and sodium alginate: formation mechanism and its application
topic Original Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9731524/
https://www.ncbi.nlm.nih.gov/pubmed/36514769
http://dx.doi.org/10.1002/fsn3.3009
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