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| Effects of ratio of soybean protein isolate to soybean lecithin on the properties of flaxseed oil emulsion prepared by ultrasound |
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| KeyWord:flaxseed oil soybean protein isolate soybean lecithin O/W emulsion property |
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| Abstract: |
| The appropriate emulsifier composition has important influence on the properties and stability of the emulsion. In order to prepare stable flaxseed oil emulsion by ultrasound, O/W emulsion was prepared with soybean protein isolate (SPI) and soybean lecithin (SLT) as emulsifier, flaxseed oil as oil phase, and the effects of ratio of SPI to SLT on the properties of flaxseed oil emulsion were studied. The microstructure, hydrodynamic average diameter, polydispersity index, ζ-potential, creaming stability, apparent viscosity, and low-field NMR relaxation behavior were compared. The results showed that as the ratio of SPI to SLT decreased from 3∶ 1 to 1∶ 3, the hydrodynamic average diameter of the emulsion increased, the polydispersity index first decreased then increased, and the absolute value of ζ-potential, creaming index and apparent viscosity increased overall. The transverse relaxation time (T2) distribution shifted to the right, and the binding force of hydrogen protons in the system decreased. When the ratio of SPI to SLT was 1∶ 1, the polydispersity index of the emulsion was the lowest (0.07±007) with a unimodal particle size distribution. The absolute value of ζ-potential was higher, and the creaming index was lower. At the same time, the binding force of hydrogen protons in the system was relatively stronger, and the apparent viscosity was relatively larger, indicating that the formed flaxseed oil emulsion system was more uniform and stable. |
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