Studies on emulsification and oxidation stability of the soybean isolate protein-phospholipid emulsion system

被引：0
|
作者：
Li Q. [1 ]
Qi B. [1 ]
Sui X. [1 ]
Wang Z. [1 ]
Li Y. [1 ]
Jiang L. [1 ]
机构：
[1] College of Food Science, Northeast Agricultural University, Harbin
来源：
Journal of Chinese Institute of Food Science and Technology | 2016年 / 16卷 / 05期
关键词：
Emulsifying stability; Oxidation stability; Phospholipids; Soy isolate protein;
D O I：
10.16429/j.1009-7848.2016.05.007
中图分类号：
学科分类号：
摘要：
For researching the emulsifying properties, storage stability, oxidation stability and other characteristics of soybean isolate protein with soybean phospholipid by different addition amount, the emulsifying activity and emulsion stability, particle size distribution, zeta potential, index of creaming, frydrogen oxidation value and TBARS of soybean protein-phospholipid emulsion system were determinated and emulsion oil droplets distribution and microstmcture changes were observed by laser scanning confocal microscopy. The experimental results showed that the plrysical stability, storage stability and oxidation stability of the emulsion increased firstly and then decreased with the increasing of the amount of phospholipid. The stability of the emulsion was the best when the addition amount of 10%, which indicated that the phospholipid made the soy protein isolate and phospholipid boundary film formed on the liquid drop and improved the stability and oxidation stability of the emulsion. © 2016, Chinese Institute of Food Science and Technology. All right reserved.
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页码：46 / 52
页数：6
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