The aim of this study was to develop and evaluate hollow sodium chloride microspheres with enhanced salinity perception as a strategy to reduce overall salt intake in foods. This experimental systematically evaluated the water content, hygroscopicity, particle size distribution, conductivity, scanning electron microscopy (SEM), energy dispersive spectroscopy (EDS), and electron tongue of hollow salt microspheres prepared from hydroxypropyl-β-cyclodextrin (HP-β-CD), soluble soybean polysaccharide (SSPS), maltodextrin (MD), gum arabic (GA), and β-glucan (β-glucan). The results showed that there were significant differences in the characteristics of hollow sodium chloride microspheres prepared by different carriers. The salt microspheres prepared with HP-β-CD as the carrier exhibited low water content (1.89 %), anti-hygroscopicity (1.67 g/100 g), and fast solubility. The conductivity test results showed that the release rate of sodium ions in the salt microspheres prepared with HP-β-CD was nearly six times higher than that of ordinary sodium chloride, which could rapidly evoke the perception of saltiness. EDS analysis further confirmed that the salt microspheres prepared with HP-β-CD carrier had a higher sodium chloride content on the surface (26.25 %), thus contributing to enhancing salty taste perception. In addition, the salt microspheres prepared with soybean-soluble polysaccharide as the carrier showed a perfectly spherical hollow structure, and the caking property was lower than that of the other salt microspheres. The results of the electronic tongue analysis showed that the salt microsphere solution prepared using soybean-soluble polysaccharide had a stronger salty taste perception ability. In summary, the hollow salt microspheres prepared using HP-β-CD and SSPS showed outstanding advantages in salt taste perception properties. In the later stage, the compound ratio between the carriers will be studied, which provides a new technical reference for the salt reduction strategy of the food industry.
Soybean protein isolate-soluble soybean polysaccharide (SPI-SSPS) complexes and mixtures with varying SPI/SSPS concentration ratios (1: 1, 2:1, 4:1, 8:1) were prepared by Maillard reaction and blending, respectively, and their physicochemical, structure, and functional properties were compared studied. The physical stability of SPI-SSPS complex, which consisted of C N and C S bonds, was better than that of the SPI/SSPS mixture with electrostatic interactions and hydrogen bonds, and both were superior SPI alone. The complex with SPI/SSPS concentration ratio of 8:1 had the highest grafting degree (33.25 %) and a more ordered structure, making its solubility and emulsifying property lower than the SPI/SSPS mixture; however, the physical and thermal stability of the SPI-SSPS complex was higher than that of the SPI and SPI/SSPS mixture. In particular, the SPI-SSPS complex with a high grafting degree showed a higher thermal denaturation temperature (194.06 °C). This study aimed to provide effective modification methods to utilize soybean processing by-products by modifying soybean protein isolate with soluble soybean polysaccharide.
Lu Han,Bowen Xu,Ke Luo,Shengnan Wang,Hong Song,Ziyang Jin,Jun Liu,Xuewen Cheng,He Liu
Controlled enzymatic hydrolysis of SPI modified DH, particle size, surface hydrophobicity, and SPHS electrostatic stability. • Complexation with SSPS and moderate ultrasound treatment optimized structural attributes and improved colloidal stability. • Ultrasound altered intermolecular interactions and protein conformation without disrupting primary structure. • SPHS-SSPS complexes showed enhanced emulsifying and antioxidant properties. • Findings support the development of ultrasound-assisted protein-polysaccharide emulsifiers for food applications. In this study, soybean protein hydrolysates (SPHS) and soybean seed hull polysaccharides (SSPS) were used to investigate the effects of ultrasonic treatment on the structural characteristics and functional properties of their complexes. The results revealed that after treatment at 300 W ultrasonic power, the particle size of the complex system decreased from 454 nm to 236 nm, the absolute zeta potential values of all complexes were above 32 mV, and the antioxidant activity increased from 90% to 96%. Moderate ultrasound improved dispersion, interfacial stability, and antioxidant capacity of the complexes through structural rearrangement and enhanced intermolecular interactions. These findings suggest that controlled ultrasonication offers foundational structural and functional insights into SPHS-SSPS complexes, supporting their potential as promising candidates for the further development of plant-based stabilizer systems. Download: Download high-res image (92KB) Download: Download full-size image
危险品化学品经营许可证（带存储）