Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides
Hekai Zhao, Shengnan Wang, Guilan Zhao, Yangyang Li, Xiulin Liu, Lina Yang, Lijie Zhu, He Liu
Abstract
and an excellent emulsifying stability index (ESI) of 93.01%, as well as the smallest emulsion droplet particle size of 1.74 μm. Meanwhile, no flocculation was observed in this emulsion which is attributed to the sufficient steric stabilization provided by the hydrophilic SSPS. After three weeks of storage, there was no phase separation observed in the emulsions stabilized by SPIF/SSPS complexes in 5 : 4 and 5 : 5 ratios and the Turbiscan stability indices were 17.86 and 15.14, respectively, much lower than the other emulsion formulations tested.
Topics & Concepts
Soy proteinCovalent bondPolysaccharideChemistryFabricationFibrilSoy milkFood scienceChemical engineeringChromatographyBiochemistryOrganic chemistryPathologyEngineeringAlternative medicineMedicineProteins in Food SystemsFood composition and propertiesFood Chemistry and Fat Analysis