Stabilization of Soybean Oil Bodies Using Protective Pectin Coatings Formed by Electrostatic Deposition

Daigo Iwanaga†, David Gray§, Eric Andrew Decker†, Jochen Weiss† and David Julian McClements*†
Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, and Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leics LE12 5RD, United Kingdom
J. Agric. Food Chem., 2008, 56 (6), pp 2240–2245
DOI: 10.1021/jf073060y
Publication Date (Web): February 27, 2008
Copyright © 2008 American Chemical Society
†

University of Massachusetts.

,
§

University of Nottingham.

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* Author to whom correspondence should be addressed [telephone (413) 545-1019 ; fax (413) 545-1262; e-mail mcclements@foodsci.umass.edu].

Abstract

Abstract Image

Soybeans contain oil bodies that are naturally coated by a layer of phospholipids and proteins. In nature, this coating protects the oil bodies from environmental stresses and could be utilized by food manufacturers for the same purpose. However, natural oil bodies are physically unstable to aggregation because of the relatively weak electrostatic repulsion between them, which limits their application in many foods. In this study, oil bodies were extracted from soybean using an aqueous extraction method and then coated by a pectin layer using electrostatic deposition. The influence of NaCl (0–500 mM), pH (2–8), and freeze–thaw cycling (−20 °C, 22 h/40 °C, 2 h) on the properties and stability of the oil bodies coated by the pectin layer was analyzed using ζ-potential, particle size, and creaming stability measurements. These results suggest that pectin-coated oil bodies have similar or improved stability compared to uncoated oil bodies and may provide a new way of creating functional soy products for use in the food and other industries.

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History

  • Published In Issue March 26, 2008
  • Article ASAPFebruary 27, 2008
  • Received: October 17, 2007
    Accepted: January 19, 2008
    Revised: January 15, 2008

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