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| Composition and related properties of soybean emulsion |
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| KeyWord:soybean emulsion composition related property |
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| Abstract: |
| With soybean emulsion produced by aqueous enzymatic method as material, the composition and related properties of the emulsion were analyzed by means of laser particle size analyzer, Fourier infrared spectroscopy, nuclear magnetic resonance spectroscopy, laser confocal microscopy, fluorescence spectrometry and rheometer. The results showed that the main components of soybean emulsion were triglycerides (66%), water (29%), carbohydrates (1.1%), protein (4.7%) and phospholipids (08%). The interface protein content of the emulsion was (10.79±0.84)mg/m2, and the interface protein could completely cover the surface of the oil droplets, making the emulsion stability better. The Zeta potential and average particle diameter of the emusion were (-21.57±1.88)mV and (11.13±058) μm, respectively. The contents of secondary structure of the emulsion protein were α-helix (176±0.10)%, β-sheet (41.1±0.18)%, β-corner (18.2±0.07)% and random coil (23.1±0.12)%. The phospholipids in the emulsion mainly were phosphatidylcholine (PC), phosphatidylethanola mine (PE), phosphatidylinositol (PI) and phosphatidic acid(PA),in which the content of PC was the highest. The rheology of the emulsion showed that the viscosity of the emusion decreased gradually, and eventually reached balance as the shear rate increasing. With the increase of temperature, the viscosity of the emulsion decreased first and then increased slightly. Compared with soybean protein isolate, the relative molecular weight of soybean emulsion protein decreased. |
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