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| Stability and rheological property of cream formed during aqueous enzymatic extraction of soybean oil |
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| KeyWord:soybean aqueous enzymatic method cream stability rheological property |
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| Abstract: |
| The effects of pH, temperature and concentration of NaCl on the stability of cream formed during the aqueous enzymatic extraction of soybean oil were studied with average particle size and Zeta potential as indexes.The results showed that pH was the most prominent factor impacting the stability of cream; the serious aggregation of cream happened at pH 2.5-5.0, and the cream was stable when pH was higher than 5.0 or lower than 2.5; the average particle size of the cream in stable state was 1.2-1.5 μm; heat treatment（30-100 ℃）and NaCl concentration (0-200 mmol/L) had no influence on the stability of the cream; the viscosity of the cream decreased with its mass concentration reducing and it exhibited the property of weak gel. |
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