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| Effect of high intensity ultrasound-assisted emulsification on properties of golden pompano protein-tea saponins composite emulsion |
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| DOI： |
| KeyWord:high intensity ultrasound golden pompano protein emulsion stability |
| FundProject:国家自然科学基金面上项目（32172208） |
| Author Name | Affiliation | | SU Hualin, WU Di, SUN Shuang, XU Yu, ZHAO Qi, WU Wenfei, HU Jiangning | National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian
Polytechnic University, Dalian 116034, Liaoning, China |
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| Abstract: |
| In order to improve the stability of the golden pompano protein emulsion and improve the functional properties of golden pompano protein, golden pompano protein-tea saponins composite emulsion was prepared by high intensity ultrasound (HIUS)-assisted emulsification with golden pampano protein-tea saponins complex as emulsifier, soybean oil as oil phase, the emulsifying properties, particle size distribution, Zeta-potential, rheological properties, microscopic morphology and storage stability of golden pompano protein-tea saponins composite emulsion with different emulsifier-oil ratio before and after ultrasonic treatment were measured. The results showed that compared with emulsion without ultrasonic treatment, the emulsifying activity index and emulsifying stability index of the golden pompano protein-tea saponins composite emulsion after HIUS treatment increased in general, the particle size decreased, the absolute value of Zeta-potential increased, flow index increased, and viscosity coefficient decreased. The distribution of emulsion drops was more uniform, the emulsion drops were smaller, and the storage stability was better. In summary, HIUS treatment is helpful to improve the emulsifying properties of golden pompano protein-tea saponins. |
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