Emulsifying Properties of Soybean Protein Isolate-Lysophosphatide Oil-in-Water (O/W) Emulsion

doi:10.7506/spkx1002-6630-201703004

Abstract

Abstract: The effect of the amount of added lysophospholipids on emulsifying properties of soy protein isolate (SPI)-lysophospholipid emulsion system was explored by determining the interfacial protein adsorption, interfacial tension, emulsifying activity, emulsion stability, particle size distribution, and zeta potential and by observing the microstructure and distribution of emulsion droplets under optical microscopy. The results showed that with increasing addition of lysophospholipids, the emulsifying characteristics were increased at first and then decreased. Among five samples, the emulsion with 10% lysophospholipids added presented the best emulsifying properties, suggesting that the proper addition of lysophospholipids could promote the interaction between soybean protein isolate and lysophospholipids, thereby reducing the interfacial tension, forming a stable interfacial film at the water-oil interface, and finally forming a stable emulsion.

Key words: soybean protein isolate, lysophospholipids, emulsifying properties

CLC Number:

TS214.2

LI Qiuhui, WANG Zhongjiang, LI Jiani, SUI Xiaonan, QI Baokun, JIANG Lianzhou, LI Yang. Emulsifying Properties of Soybean Protein Isolate-Lysophosphatide Oil-in-Water (O/W) Emulsion[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201703004.

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Emulsifying Properties of Soybean Protein Isolate-Lysophosphatide Oil-in-Water (O/W) Emulsion

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