Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties

Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties

The effect of soy hull polysaccharides (SHP) concentration on the emulsification mechanism of soy protein isolate (SPI)-soy hull polysaccharides at pH 7.0 was determined by the particle size, microstructure, zeta-potential, rheological properties, multiple light scattering and the dilatational visco...

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Veröffentlicht in:Food hydrocolloids 2020-04, Vol.101, p.105490, Article 105490
Hauptverfasser: Wang, Shengnan, Yang, Jinjie, Shao, Guoqiang, Qu, Danni, Zhao, Hekai, Yang, Lina, Zhu, Lijie, He, Yutang, Liu, He, Zhu, Danshi
Format: Artikel
Sprache:eng
Schlagworte:
Dilatational viscoelasticity
Emulsion stability
Rheological properties
Soy hull polysaccharides
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Zusammenfassung:The effect of soy hull polysaccharides (SHP) concentration on the emulsification mechanism of soy protein isolate (SPI)-soy hull polysaccharides at pH 7.0 was determined by the particle size, microstructure, zeta-potential, rheological properties, multiple light scattering and the dilatational viscoelasticity of the interfacial adsorption layer. The results showed that the 0.05–0.15 wt% SPI/SHP emulsions presented a smaller particle size and higher zeta-potential compared to the other emulsions within 30 days (P 
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2019.105490