Study on preparation of acylated soy protein and stability of emulsion

BACKGROUND Protein can be used as an emulsifier to improve emulsion stability at the interface of water‐in‐oil emulsion. However, natural soybean protein isolate (SPI) does not meet the high demands as an emulsifier in the food industry. The effect of acylation modification by ethylenediaminetetraac...

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Veröffentlicht in:	Journal of the science of food and agriculture 2021-09, Vol.101 (12), p.4959-4968
Hauptverfasser:	Xia, Nan, Lu, Xing‐Xing, Zheng, Zhi, Mu, Dong‐Dong, Zhong, Xi‐Yang, Luo, Shui‐Zhong, Zhao, Yan‐Yan
Format:	Artikel
Sprache:	eng
Schlagworte:	Acylation acylation modification Destabilization Emulsifiers emulsion stability Emulsions Emulsions - chemistry ethylenediaminetetraacetic dianhydride (EDTAD) Food industry Fourier transforms Glycine max - chemistry Hydrophobic and Hydrophilic Interactions Hydrophobicity Infrared analysis Infrared spectra Interface stability Particle Size pH effects Physicochemical properties Protein Stability Proteins soybean protein isolate (SPI) Soybean Proteins - chemistry Soybeans Zeta potential
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