Effect of High Pressure Homogenization on Rheological Properties and Oxidation Stability of Soy Protein Isolate-Stabilized Emulsion

被引：3

作者：

Liu J. ^{[1
]}

Xu Y. ^{[1
]}

Wang Y. ^{[1
]}

Sun H. ^{[2
]}

Wang X. ^{[1
]}

Jiang L. ^{[1
]}

机构：

[1] School of Food Science, Northeast Agricultural University, Harbin

[2] Jilin Academy of Agricultural Sciences, Changchun

来源：

Shipin Kexue/Food Science | 2020年 / 41卷 / 01期

关键词：

High pressure homogenization; Oxidation stability; Rheological properties; Soy protein isolate;

D O I：

10.7506/spkx1002-6630-20181119-221

中图分类号：

学科分类号：

摘要：

The aim of this study was to investigate the effect of high pressure homogenization (0-4 cycles) on the rheological properties and oxidative stability of soy protein isolate (SPI)-stabilized emulsion system. The results showed that with the increase of homogenization cycles, creaming index, average particle size, the amount of interfacial protein adsorption, apparent viscosity, elastic modulus (G’) and viscous modulus (G”) increased firstly and then decreased. Hydroperoxide value (primary oxidation product) of the emulsion system continued to increase, and thiobarbituric acid reactive substances (TBARS; secondary oxidation products) value increased firstly, then decreased and finally increased once again. After three cycles of homogenization, no precipitation occurred, and the amount of interfacial protein adsorption, apparent viscosity, and G’ and G” reached their maximum; in contrast, the lowest hydroperoxide value and TBARS value were observed. As explained above, high pressure homogenization can improve the stability, rheological properties and oxidative stability of the SPI-stabilized emulsion system. © 2020, China Food Publishing Company. All right reserved.

引用

页码：80 / 85

页数：5

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