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Functional Properties of Natural and Denatured Soybean-Lecithin Oil-in-Water Emulsions Treated by High Pressure Homogenization

BI Shuang, MA Wenjun, SUN Hongbo, SUI Xiaonan, WANG Zhongjiang, QI Baokun, JIANG Lianzhou, LI Yang*   

  1. College of Food Science, Northeast Agricultural University, Harbin 150030, China
  • Online:2017-01-15 Published:2017-01-16

Abstract: The purpose of this study was to explore the effect of homogenization pressure and heat treatment on functional
properties of soybean protein-lecithin emulsion system to further reveal the soybean protein-lecithin interaction at the oilwater
interface and the stability mechanism of the emulsion system. The results showed that compared to native soybean
isolate-lecithin (NSI-Lec) emulsion, functional properties of denatured soybean isolate-lecithin (DSI-Lec) emulsion changed
more obviously as homogenization pressure increased. The emulsibility, emulsion stability and zeta potential value of
NSI-Lec emulsion did not change significantly any more when homogenization pressure reached 80 MPa. But functional
properties of DSI-Lec emulsion were still improved under this condition. Creaming index of DSI-Lec emulsion decreased
when homogenization pressure was higher than 40 MPa, which indicated the emulsion to be stable. NSI-Lec emulsion
showed bimodal particle size distributions, while DSI-Lec emulsion distribution curves showed a slight shift toward smaller
droplet sizes when homogenization pressure was 20 MPa. Unimodal particle size distribution was found when pressure
increased up to 80 MPa. Confocal laser scanning microscopy revealed that DSI-Lec emulsion had a well-distributed pattern
and continuity along with increasing homogenization pressure.

Key words: high pressure homogenization-heating treatment, soybean protein, lecithin, emulsion, functional properties

CLC Number: