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| Competitive substitution of soy protein isolate by Tween 20 at interface and its effect on emulsion stability |
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| DOI：10.12166/j.zgyz.1003-7969/2020.02.013 |
| KeyWord:Tween 20 soy protein isolate interfacial substitution emulsion stability |
| FundProject:国家自然科学基金（31671887） |
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| Abstract: |
| The effects of Tween 20 dosage, pH, ionic strength and adding order on the substitution rate of interfacial soy protein isolate (SPI) and the concentration (Γ) of interfacial adsorption proteins of soy protein emulsions were studied. The particle size and storage stability of emulsions containing Tween 20 added before and after homogenization were compared. The results showed that neutral or alkaline and low ionic strength were found to facilitate the substitution of SPI from the oil-water interface by Tween 20, and acidic or high ionic strength were against interfacial substitution. When 1%(wTween20/vEmulsion) Tween 20 was added after homogenization, the highest substitution rate of interfacial SPI was 4887% and the particle size of fresh emulsions became significantly smaller. When 0.4% Tween 20 was added before homogenization, the highest substitution rate of interfacial SPI was 33.93%, and Tween 20 dosage had no significant effect on the particle size of fresh emulsion. The addition of Tween 20 after homogenization hardly affected the emulsion stability, while adding Tween 20 before homogenization, the emulsions became unstable with the increase of Tween 20 dosage. The laser confocal scanning microscopy showed that the adsorbed protein layer at the interface of the emulsion became significantly thinner after the addition of Tween 20. |
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