Effect of High Pressure Treatment on Interfacial Properties, Structure and Oxidative Stability of Soy Protein Isolate-Stabilized Emulsions
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- Chen Shuang
- College of Food Science, Northeast Agricultural University
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- Wang Xiaodan
- College of Food Science, Northeast Agricultural University
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- Xu Yeye
- Haofu international
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- Zhang Xiaonan
- College of Food Science, Northeast Agricultural University
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- Wang Xibo
- College of Food Science, Northeast Agricultural University
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- Jiang Lianzhou
- College of Food Science, Northeast Agricultural University
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<p>The effect of high pressure homogenization (HPH) treatment (40 to 200MPa) on the structure, interfacial properties and oxidative stability of soy protein isolate emulsions were investigated. After HPH process, emulsifying activity (EAI) and emulsion stability (ESI) could be improved by 114% and 125%, percentage of protein adsorbed to oil-in-water emulsions significantly improved when the pressure was not more than 160 MPa. SDS-PAGE showed that the HPH caused more low molecular mass subunits as the samples were treated below 160 MPa. FTIR traced the changes of four conformations in the secondary structure. Within a suitable pressure range, the apparent viscosity increased with the increasing of pressure, which reflected shear thinning; rheological measurement of emulsions showed G’>G’’, G’ and G’’ both increased significantly with frequency increasing; emulsions treated by HPH had better oxidative stability. This paper suggested the HPH was a useful method for preparation the highly viscous and stable emulsions.</p>
収録刊行物
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- Journal of Oleo Science
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Journal of Oleo Science 68 (5), 409-418, 2019
公益社団法人 日本油化学会
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詳細情報 詳細情報について
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- CRID
- 1390845713065054208
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- NII論文ID
- 130007641009
- 40021880481
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- NII書誌ID
- AA11503337
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- ISSN
- 13473352
- 13458957
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- NDL書誌ID
- 029661011
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- PubMed
- 30971642
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可