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| Effects of soy protein isolate on the properties of Pickering emulsions stabilized by soy peptide nanoparticles |
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| DOI： |
| KeyWord:soy peptide nanoparticles emulsion soy protein isolate storage stability |
| FundProject:国家自然科学基金（31901637，31872889）；山东省高等学校科技计划项目（J18KA171） |
| Author Name | Affiliation | | WANG Dan1， DAI Yangyong1，ZHAO Luping1，LIU Haiyan2，DING Xiuzhen1 | 1.Engineering and Technology Center for Grain Processing of Shandong Province, Key Laboratory of
Food Processing Technology and Quality Control in Shandong Province, College of Food Science and
Engineering, Shandong Agricultural University, Tai′an 271018, Shandong, China
2.Qingdao Bright
Moon Seaweed Bio-Health Technology Group Co. , Ltd. , Qingdao 266400, Shandong, China) |
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| Abstract: |
| In order to improve the stability of the Pickering emulsion of soy peptide nanoparticles (SPN), soy peptide aggregates were used as raw materials to prepare SPN by ultrasonic method, and the ultrasonic time was optimized. And then soy protein isolate (SPI) was introduced into the SPN system to construct a new composite emulsifier. The effects of SPI on the interface activity and emulsification stability of SPN under different emulsifier mass concentrations were studied. The results showed that SPN was prepared under the condition of ultrasonic time 10 min. With the increase of emulsifier mass concentration, the particle size of the emulsion decreased gradually. When the emulsifier mass concentration was low (5 mg/mL), the emulsion bridged, while when the emulsifier mass concentration was high (30 mg/mL), the emulsion flocculated. The adsorption rate of interfacial protein increased chiefly and then decreased with emulsifier mass concentration increasing. Under the same emulsifier mass concentration, the particle size distribution peak of the SPN emulsion with SPI (SPI-SPN emulsion) was shifted to the left, and the particle size and adsorption rate of interfacial protein were significantly smaller than the SPN emulsion. The particle size of the SPN emulsion gradually increased during storage, while the particle size of the SPI-SPN emulsion did not change significantly. The creaming index of SPI-SPN emulsion was smaller than that of SPN emulsion with the same emulsifier mass concentration. The SPI-SPN emulsion did not appear to cream after 15 d of storage when the emulsifier mass concentration was 30 mg/mL. In conclusion, SPI can improve the interfacial activity of SPN and the stability of flocculation and stratification of SPN emulsion during the storage. |
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