Search

Hull soluble polysaccharide (HSPS) is a novel product consisting in a mixture of polysaccharides and proteins extracted from soy hulls by using a methodology based on the extraction of citric pectins. In this work we studied the effect of the addition of two different salts (NaCl and CaCl 2 ) on the emulsifying properties of HSPS at acidic conditions. Low and high homogenization energies were used, obtaining coarse and fine emulsions, respectively. Mean droplet size, the stability against destabilizing processes (creaming, flocculation and coalescence) and the rheological properties of the emulsions were analyzed. Also, the rheology of the O/W interface was studied by using du Noüy ring geometry. Coarse HSPS emulsions were unstable to creaming, being more stable in the presence of salts. In contrast, fine HSPS emulsions showed long-term creaming stability similar to those performed with commercial citric pectin (CCP), although they differ in particle size distribution and flocculation degree. The presence of CaCl 2 reduced the mean size of droplets in fine HSPS emulsions and improved their stability to flocculation and coalescence. Significant differences were observed in the rheological behavior of O/W emulsions and interfaces of HSPS and CCP with respect to the salt addition. Our results indicate that HSPS can be used in the formulation and stabilization of acidic O/W emulsions. Besides, HSPS generates emulsions with different characteristics than those obtained with citric pectins. The use of HSPS provides a suitable alternative in food engineering contributing to the exploitation and valorization of soy hulls, which represents an important waste material in soybean processing., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

Cellulose nanocrystals (CNCs) were isolated from soy hulls by acid sulfuric hydrolysis. The resulting CNCs were characterized using TEM, AFM, WAXS, elemental analysis and TGA. The CNCs have a high crystallinity, specific surface area and aspect ratio. The aspect ratio (around 100) is the largest ever reported in the literature for a plant cellulose source. These CNCs were used as a reinforcing phase to prepare nanocomposite films by casting/evaporation using natural rubber as matrix. The mechanical properties were studied in both the linear and non-linear ranges. The reinforcing effect was higher than the one observed for CNCs extracted from other sources. It may be assigned not only to the high aspect ratio of these CNCs but also to the stiffness of the percolating nanoparticle network formed within the polymer matrix. Moreover, the sedimentation of CNCs during the evaporation step was found to play a crucial role on the mechanical properties., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

The objective of this study was to determine the effects of pectin and insoluble fiber isolated from soy hulls on water-holding capacity (WHC), texture, color, and lipid oxidation of fresh and frozen/thawed beef patties. Beef patties were formulated with no dietary fiber (control), 1% soy hull pectin, insoluble fiber, or their mixture (1:1), respectively. The addition of soy hull pectin significantly decreased display weight loss and increased cook yield of both fresh and frozen/thawed beef patties. In addition, no significant difference in hardness between fresh and frozen/thawed beef patties was observed for all dietary fiber treatments. However, incorporation of insoluble soy hull fiber decreased color and lipid oxidation stabilities of both fresh and frozen/thawed beef patties. Our results indicate that the incorporation of soy hull pectin could be an effective non-meat ingredient to minimize water loss and hardness defects of frozen beef patties., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

An alkaline isoform of the PR-5 protein (designated GmOLPc) has been purified from soybean hulls and identified by MALDI-TOF/TOF-MS. GmOLPc effectively inhibited in vitro the growth of Phytophthora soja spore and Pseudomonas syringae pv glycinea. The antimicrobial activity of GmOLPc should be mainly ascribed to its high binding affinity with vesicles composed of DPPG, (1,3)-β-D-glucans, and weak endo-(1,3)-β-D-glucanase activity. From the 3D models, predicted by the homology modeling, GmOLPc contains an extended negatively charged cleft. The cleft was proved to be a prerequisite for endo-(1,3)-β-D-glucanase activity. Molecular docking revealed that the positioning of linear (1,3)-β-D-glucans in the cleft of GmOLPc allowed an interaction with Glu83 and Asp101 that were responsible for the hydrolytic cleavage of glucans. Interactions of GmOLPc with model membranes indicated that GmOLPc possesses good surface activity which could contribute to its antimicrobial activity, as proved by the behavior of perturbing the integrity of membranes through surface hydrophobic amino acid residues (Phe89 and Phe94).