|
| Mechanism of effect of pH on stability of aqueous enzyme soybean emulsion |
| |
| DOI： |
| KeyWord:emulsion aqueous enzymatic method pH stability mechanism |
| FundProject: |
|
| Hits: 1366 |
| Download times: 0 |
| Abstract: |
| With aqueous enzymatic soybean emulsion as material, the effects of pH on the particle size, Zeta potential and microstructure of emulsion and properties of protein in emulsion were studied by laser confocal microscopy, infrared spectroscopy and fluorescence spectroscopy to explore the mechanism of effect of pH on stability of emulsion. The results showed that with the increase of emulsion pH from 2 to 10, the Zeta potential of the emulsion significantly reduced, and approached to zero when the pH was in the range of 4.5-4.7. When the pH was near the isoelectric point of the protein, the particle size of emulsion was the largest, and the surface hydrophobicity of the protein in the emulsion was the lowest with the largest relative molecular weight, the lowest fluorescence intensity, more loose tertiary structure, the lowest ordered α-helix content and the highest random coil content in the secondary structure. So when pH was near the isoelectric point, the emulsion was the most unstable and easier to be broken. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
