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| Effects of unsaturated fatty acid monoglycerides on stability ofsoybean protein beverage |
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| DOI：10.12166/j.zgyz.1003-7969/2019.11.008 |
| KeyWord:：unsaturated fatty acid monoglyceride soybean protein beverage stability glyceryl monooleate glyceryl monolinoleate |
| FundProject:：国家自然科学基金资助项目（21676003）；国家重点研发计划项目（2017YFB0308700）；北京市教委科技计划重点项目（KZ201510011010） |
| Author Name | Affiliation | | CAO Lu, WANG Rui, CHEN Fangli, LU Qing, XIAO Zonglin,
ZHANG Guiju, WANG Nan, XU Baocai | Beijing Engineering and Technology Research Center of Food Additives, Beijing Key Laboratory of
Flavor Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business
University, Beijing 100048, China |
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| Abstract: |
| Unsaturated fatty acid monoglycerides perform excellent emulsifying and dispersing properties, with nutritional and healthy functions. With glyceryl monostearate as control, the emulsifying property of glyceryl monooleate and glyceryl monolinoleate were measured by spectrophotometry. Fatty acid monoglycerides were employed as emulsifiers in soybean protein beverage, and the effects of emulsifiers on the stability of soybean protein beverage were studied by both multiple light scattering and centrifugal analysis methods. The results showed that unsaturated fatty acid monoglycerides displayed better emulsifying property than that of glyceryl monostearate. When using a single emulsifier, the emulsion stabilities of soybean protein beverage with glyceryl monooleate and glyceryl monolinoleate were better than that of glyceryl monostearate. However, the effect of the emulsifier dosage on the stability of soybean protein beverage was not obvious. When the mass ratio of glyceryl monooleate to sucrose ester was 1∶ 1 or 2∶ 1, the stability of soybean protein beverage was better, and it was significantly improved compared with a single emulsifier. |
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