Soy proteins as important food ingredients exhibit a great potential to be widely applied in food formulations, due to their good nutrition, functional properties and health effects. The knowledge about the structure-function relationships of these proteins is crucial for their applications, but still very scant, especially that on their molecular mechanism of emulsification. The purpose of this review is to present a comprehensive summary of the knowledge about emulsifying and interfacial properties of soy proteins, achieved during the past decades, and particularly to provide an insight in understanding the role of conformational flexibility in their emulsifying properties. The interplays between the emulsifying and interfacial properties are also elucidated. For these proteins, the conformational flexibility rather than the surface hydrophobicity is the crucial parameter determining their emulsification performance. On the other hand, evidence is fast growing to indicate that because of the insoluble nature, soy proteins are a kind of unique materials to perform as food-grade Pickering stabilizers. The knowledge about the Pickering emulsion stabilization is distinctly different from that for conventional emulsions stabilized by soy proteins. Thus, different strategies should be employed to develop soy proteins into a kind of effective emulsifiers, depending on the preference of emulsification performance or emulsion stability.

Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility

Emulsions, i.e., the dispersion of liquid droplets in a nonmiscible liquid phase, are overwhelmingly present in food products. In such systems, both liquid phases (generally, oil and water) are separated by a narrow region, the oil-water interface. Despite the fact that this interface is very thin (in the nanometer range), it represents a large surface area and controls to a great extent the physicochemical stability of emulsions. This review provides an overview of the aspects that govern the composition, structure, and mechanical properties of interfaces in food emulsions, taking into account the complexity of such systems (presence of numerous surface-active molecules, influence of processing steps, and dynamic evolution due to chemical changes). We also review methods that have conventionally, or recently, been used to study liquid-liquid interfaces at various scales. Finally, we focus on the link between interfacial properties and the physical, chemical, and digestive stability of emulsions at different levels and point out trends to control stability via interfacial engineering.

Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions.

Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions

During the last two decades, important insights into the physico-chemical properties of oil-in-water emulsions under various food-processing conditions have been gained. Much of this research has focused on understanding how the various types of proteins, in particular milk proteins, function as emulsifiers and stabilizers in food emulsions. Recently, attention has been given to understanding the behavior of emulsions during gastrointestinal digestion, using mainly in vitro models. These studies have provided useful information on how various types of emulsions behave in a wide range of physical (e.g. shear, temperature) and biochemical (e.g. dilution, pH, pepsin, pancreatin, mucins, bile salts) environments that are relevant to digestion. This knowledge may allow manipulation of the physico-chemical and interfacial properties to modulate lipid ingestion and to improve the bioavailability of lipid-soluble nutrients. However, many of these findings will need to be validated in in vivo models and human clinical trials. Limited studies in humans have shown that the extent and the duration of postprandial lipemia are positively related to the pathogenesis and progression of coronary heart disease. The rate of digestion of lipids also appears to be important in satiation and subsequent energy regulation.

Structural and biochemical factors affecting the digestion of protein-stabilized emulsions

The effects of ultrasonic/microwave assisted treatment on the water vapor barrier properties of soybean protein isolate-based oleic acid/stearic acid blend edible films

The purpose of this study was to determine the differences in the emulsifying properties of isolated soy protein prepared in the pilot plant (heated and spray dried) or in the laboratory (unheated and freeze-dried), from the same soy flakes. When the thermal transitions were measured by micro-calorimetry, the protein isolated in the pilot plant showed a very broad thermal transition, while the native isolate showed two distinct transition peaks, attributed to β-conglycinin and glycinin denaturation. Electrophoretic analysis and protein assay of the soluble protein in the fractions revealed a significantly smaller amount of protein recovered in the centrifugal supernatant for the isolated soy protein prepared in the pilot plant than for the native protein. A larger amount of ions was recovered in the pilot plant isolate. However, the thermal treatment of the solutions increased the recovery of the pilot plant isolate proteins in the centrifugal supernatant, with an opposite effect for the native soy protein. A significantly larger amount of pilot plant isolated protein was needed to prepare emulsions with the same characteristics of those prepared with native soy protein. The emulsions prepared with pilot plant isolates showed much lower susceptibility to heating than those prepared with native protein.

Adsorption of Soy Protein Isolate in Oil-in-Water Emulsions: Difference Between Native and Spray Dried Isolate

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Adsorption of Soy Protein Isolate in Oil-in-Water Emulsions: Difference Between Native and Spray Dried Isolate