乳状液
表面张力
流变学
化学工程
大豆蛋白
化学
吸附
油滴
相(物质)
色谱法
材料科学
食品科学
热力学
有机化学
复合材料
物理
工程类
作者
Lijie Zhu,Qingying Xu,Xiuying Liu,Yangyang Xu,Lina Yang,Shengnan Wang,Jun Li,Yutang He,He Liu
出处
期刊:Food Chemistry
[Elsevier]
日期:2020-05-18
卷期号:327: 127062-127062
被引量:55
标识
DOI:10.1016/j.foodchem.2020.127062
摘要
Soy glycinin (11S) was mixed with soyasaponin (Ssa) to elucidate the mechanism(s) involved in the stabilization of emulsions by mixed systems based on dynamic interfacial tension and dilatational rheology at the oil–water interface. The short/long-term properties of oil-in-water emulsions stabilized by 11S–Ssa mixtures included droplet-size distribution, droplet ζ-potential, microstructure, and Turbiscan stability index. The combination of Ssa (0.05%) with 11S significantly affected the interfacial dilatational and emulsion properties although the interfacial properties were still dominated by the protein. Higher concentrations (0.1% and 0.2%) of Ssa combined with 11S synergistically decreased the interfacial tension, which was attributed to the interaction between 11S and Ssa. Using high Ssa concentrations (0.25%–0.5%) enhanced the long-term stability of emulsions (in response to external deformations) after 42 d. These results will aid the basic understanding of protein–Ssa interfacial adsorption during emulsion formation and can help prepare natural food additives for designing emulsions.
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