Effect of Enzymatic Modification of Phospholipids on Emulsion Stability and Oxidative Stability of Soybean Protein Isolate-Phospholipids System

doi:10.7506/spkx1002-6630-201623011

Abstract

Abstract: The aim of this study was to understand the mechanism of the emulsion stability and oxidative stability
of enzymatic phospholipid hydrolysate-soybean protein isolate (SPI) emulsions by evaluating the effect of different
hydrolysis times of phospholipid with phospholipase on emulsifying properties, storage stability, oxidation stability
and other characteristics. The phospholipid hydrolysate was analyzed by nuclear magnetic resonance. Meanwhile, the
emulsifying activity, emulsifying stability, particle size distribution, Zeta potential, creaming index, hydrogen peroxide
value and thiobarbituric acid reactive substances (TBARS) value of emulsions were determined. The results showed
that lysophospholipid was the major product after 4 h enzymatic hydrolysis of phospholipid, and the lysophospholipid-SPI
emulsion was superior to the control sample with respect to emulsion stability, storage stability and oxidation stability. The
stability of the lysophospholipid was slightly decreased after 6 h hydrolysis due to the transfer of acyl groups. Therefore,
the addition of hydrolysis products from phospholipids can promote the system to form a stable interfacial film, improving
emulsion stability and oxidative stability.

Key words: soybean protein isolate, enzymatic hydrolysate, emulsion stability, oxidative stability

CLC Number:

TS214. 2

LI Qiuhui, SUI Xiaonan, XU Liang, WANG Zhongjiang, ZHANG Yufei, JIANG Lianzhou, LI Yang. Effect of Enzymatic Modification of Phospholipids on Emulsion Stability and Oxidative Stability of Soybean Protein Isolate-Phospholipids System[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201623011.

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Effect of Enzymatic Modification of Phospholipids on Emulsion Stability and Oxidative Stability of Soybean Protein Isolate-Phospholipids System

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