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首页> 外文期刊>RSC Advances >Characteristics of soy protein isolate/gum arabic-stabilized oil-in-water emulsions: influence of different preparation routes and pH
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Characteristics of soy protein isolate/gum arabic-stabilized oil-in-water emulsions: influence of different preparation routes and pH

机译：大豆蛋白分离液/牙龈阿拉伯稳定的油包水乳液的特点：不同制备途径和pH的影响

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摘要

The properties of oil-in-water emulsions containing soy protein isolate (SPI) with or without gum arabic (GA) have been studied under different pH and different preparation routes. Three routes were used for the preparation of emulsions (10% (w/v) oil and 0.5% (w/v) SPI with or without 0.5% (w/v) GA). In emulsions I, SPI solution with/without GA were first pH adjusted followed by homogenization with oil; in emulsions II, the oil was directly emulsified with SPI-GA coacervates at pH 4.0 to form the 'mixed emulsions', then pH was adjusted; in emulsions III, GA was added to a SPI-stabilized emulsion followed by pH adjustment. The results showed that pH adjustment before or after homogenization with oil greatly influenced the droplet size and emulsifying stability whether for the SPI emulsions or SPI/GA emulsions. The emulsions III showed much slower flocculation rate and higher emulsifying stability at pH 4.0-7.0. The microstructures of SPI-GA emulsion III were more uniform, with the comparably smallest d(43) values in the presence of SDS. It could be indicated that the preparation routes of emulsions greatly influenced the stability of SPI-control emulsion or SPI-GA emulsion.
机译：在不同的pH和不同的制备途径下，研究了含有或不含胶（GA）的大豆蛋白分离物（SPI）的水包油乳液的性质。三条路线用于制备乳液（10％（w / v）油和0.5％（w / v）spi，或没有0.5％（w / v）ga）。在乳液I中，具有/不含Ga的SPI溶液首先调整pH调节，然后用油均匀化;在乳液II中，在pH 4.0下用SPI-GA CocaCeratics直接乳化，形成“混合乳液”，然后调节pH;在乳液III中，将Ga加入到Spi稳定的乳液中，然后进行pH调节。结果表明，与油均质化之前或之后的pH调节极大地影响了液滴尺寸和乳化稳定性，无论是SPI乳液还是SPI / GA乳液。乳液III在pH 4.0-7.0下显示出较慢的絮凝率和更高的乳化稳定性。 SPI-Ga乳液III的微观结构更均匀，在SDS存在下具有相对的D（43）值。可以表明乳液的制备途径大大影响了Spi控制乳液或SPI-GA乳液的稳定性。

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  • 来源
    《RSC Advances》 |2017年第51期|共11页
  • 作者

    Kong Xiangzhen; Jia Cong; Zhang Caimeng; Hua Yufei; Chen Yeming;

  • 作者单位

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China;

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  • 正文语种 eng
  • 中图分类 化学;
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