Study on Effects of Methylcellulose on Stabilities of Emulsions Stabilized by Soy Protein Isolates

Abstract

Abstract: Effects of methylcellulose on stabilities of emulsions stabilized by soy protein isolates were studied in this paper. The results were as follows: Lower concentration methylcellulose improved stabilities of emulsion systems, and inhibited flocculation of oil droplets induced by neutralization charge of NaCl. Higher concentration methylcellulose resulted in heavy creaming and protein sedimentation of emulsion systems at pH 6.5 and 7.0. It was suggested that lower concentration methylcellulose might adsorb to protein adsorption layer of oil droplets to form secondary adsorption layer and improve emulsion stabilities. The higher concentration methylcellulose might displace protein from protein adsorption layers of oil droplets.

Key words: methylcellulose, emulsions stabilized by soy protein isolates, creaming, flocculation

HU Kun, ZHAO Mou-Ming, LIN Wei-Feng, LIU Tong-Xun. Study on Effects of Methylcellulose on Stabilities of Emulsions Stabilized by Soy Protein Isolates[J]. FOOD SCIENCE, 2005, 26(1): 35-40 https://doi.org/

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Study on Effects of Methylcellulose on Stabilities of Emulsions Stabilized by Soy Protein Isolates

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