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| Preparation of SPI-XG-TP complex and characterization of its emulsion properties |
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| DOI： |
| KeyWord:soybean protein isolate xanthan gum tea polyphenols ternary complex emulsifying property |
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| Abstract: |
| The ternary complexes SPI-XG-TP and SPI-TP-XG were prepared from soybean protein isolate (SPI), xanthan gum (XG) and tea polyphenols (TP) by changing the order of addition of raw materials, and the differences in the structure and emulsifying properties of the complexes were investigated. The results showed that the structure of the proteins complexed with polysaccharides and polyphenols were changed to a certain extent, and the emulsifying properties of the complexes were improved. Between the two ternary complexes, the SPI-XG-TP-stabilized emulsion had smaller particle size, larger absolute value of potential and higher emulsifying activity, but the emulsion stability was slightly lower than that of the SPI-TP-XG-stabilized emulsion. The macromolecules could cross-link with each other to form ternary complexes and change the structure of proteins, and the binding process of the complexes was different for different adding order of raw materials. |
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