Soybean Hull Insoluble Polysaccharides: Improvements of Its Physicochemical Properties Through High Pressure Homogenization

Soybean hull is an agroindustrial waste which has not been fully studied as a food ingredient. The aims of this work were to obtain insoluble fibers from soybean hull and to evaluate the effect of high pressure homogenization (HPH) on its physicochemical properties. Hull insoluble polysaccharides (HIPS) were obtained in a single step, as the insoluble residue after pectin removal. FTIR showed bands corresponding to cellulose and hemicellulose in HIPS, and thermogravimetric analysis showed two degradation events at 236.3 °C and 325.6 °C, corresponding to cellulose and hemicellulose, respectively. HIPS dispersions (pH 3.00) were subjected to HPH by three cycles at increasing pressures (up to 1000 bar), obtaining soybean hull nanofibers. SEM images show that HPH at 1000 bar reduced the dimensions of the fiber bundle from 30 to 90 μm in length and 9?15 μm in diameter to nanofibers of 10?30 μm in length and 100?400 nm in diameter. AFM further confirms a heterogeneous distribution of sizes in HIPS800 and HIPS1000, evidencing the presence of individual nanofibers with diameters around 50 ± 10 nm and 40 ± 10 nm, respectively, with several μm in length. Furthermore, an increase in water holding capacity from 2.1 to 61 gwater/gdry matter and viscosity from 0.39 to 34,945 Pa.s were achieved as HPH at 1000 bar treatment was applied. HPH increased the interfacial area and promoted the interconnection of fibers in a hydrated gel-like structure. This explains flow behavior, which was extensively studied in this work: three-region viscosity profile (shear-thinning, plateau or shear-thickening and shear-thinning) and a pronounced hysteresis loop. Oscillatory rheology was used to study the viscoelastic behavior of HIPS dispersions. HIPS are a source of nanofibers, easy to obtain through a single step of chemical treatment followed by the application of high pressures. It is remarkable that the use of few chemical solvents is favorable from an environmental point of view. This work also suggests a potential application of HIPS to improve physicochemical and structural properties in acidic foods.Fil: Colletti, Analía Cecilia. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; ArgentinaFil: Delgado, Juan Francisco. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Cabezas, Dario Marcelino. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; ArgentinaFil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Porfiri, María Cecilia. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin