FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (5): 73-79.doi: 10.7506/spkx1002-6630-20190130-390

• Food Engineering • Previous Articles     Next Articles

Freeze-Thaw Stability of Sonicated Soybean Lipophilic Protein-Hydroxypropyl Methylcellulose Stabilized Emulsions

ZHONG Mingming, LIAO Yi, QI Baokun, FANG Lin, SUN Yufan, XIE Fengying, LI Yang,   

  1. (1. School of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. Harbin Food Industry Research Institute, Harbin 150000, China; 3. National Research Center of Soybean Engineering and Technology, Northeast Agricultural University, Harbin 150000, China)
  • Online:2020-03-15 Published:2020-03-23

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Abstract: In this paper, the freeze-thaw stability of emulsions stabilized by soybean lipophilic protein (SLP) treated with different ultrasonic powers and hydroxypropyl methylcellulose (HPMC) was studied and the underlying mechanism was evaluated from the perspective of structure-activity relationship. The results showed that the degree of aggregation of emulsions subjected to two freeze-thaw cycles was reduced with the increase of ultrasonic power, and the composite emulsion with SLP sonicated at 400 W and HPMC was the most stable. The oil release rate of sonicated SLP-HPMC emulsions was significantly lower than that of unsonicated SLP-HPMC emulsion (P < 0.05). Sonication treatment changed the secondary structure of SLP; the highest contents of β-sheet and β-turn in sonicated SLP were observed at 400 W ultrasonic power, and the loose structures of β-sheet and β-turn contributed to increased protein flexibility and to higher susceptibility to structural changes and unfolding, affecting the interfacial stability and consequently the freeze-thaw stability of the SLP-HPMC composite emulsion.

Key words: ultrasound, soybean lipophilic protein, hydroxypropyl methylcellulose, emulsion, freeze-thaw stability

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