Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability

被引：86
作者：
Chen, Wenpu [1 ,2 ]
Liang, Guijiang [1 ,2 ]
Li, Xiang [3 ]
He, Zhiyong [1 ,2 ]
Zeng, Maomao [1 ,2 ]
Gao, Daming [1 ,2 ]
Qin, Fang [1 ,2 ]
Goff, H. Douglas [4 ]
Chen, Jie [1 ,2 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Jiangnan Univ, Int Joint Lab Food Safety, Wuxi 214122, Jiangsu, Peoples R China
[3] Jiang Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[4] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada
来源：
COLLOIDS AND SURFACES B-BIOINTERFACES | 2019年 / 177卷
基金：
中国国家自然科学基金;
关键词：
Soy protein isolate; Hydrolysates; Monoglycerides; Emulsion stability; Interfacial composition; Interfacial rheology; IN-WATER EMULSIONS; FOAMING CHARACTERISTICS; PHYSICOCHEMICAL PROPERTIES; EMULSIFYING PROPERTIES; ENZYMATIC-HYDROLYSIS; OXIDATIVE STABILITY; BETA-CONGLYCININ; ISOLATE; EMULSIFIERS; GLYCININ;
D O I：
10.1016/j.colsurfb.2019.02.020
中图分类号：
Q6 [生物物理学];
学科分类号：
071011 ;
摘要：
The effect of the adsorption behavior of soy proteins hydrolysates and monoglycerides on the properties of the film at oil-water interfaces in emulsions and emulsion stability was investigated. Surface tension, adsorbed protein composition and interfacial Theological properties were measured to gain insights into the relationships between molecular composition and properties. The interfacial film formed by 7S (beta-conglycinin), 11S (Glycinin) and native soy protein isolate (NSPI) exhibited high elasticity due to a high concentration of adsorbed beta-subunits, acidic and basic subunits. Soy protein isolate hydrolyzed by pepsin (SPHPe) and soy protein isolate hydrolyzed by papain (SPHPa) had a high percentage of small peptides, less beta-subunits and acidic subunits, forming a fluid-like interfacial film at the beginning of the time sweep. Commercial soy protein isolate (CSPI) film without main soy protein subunits induced fluid-like properties. Monoglycerides displaced the small peptides, acidic and basic subunits from the interface and led to fat globule destabilization after 24 h aging. Emulsions were stable with 7S and SPHPe with high proportion of beta-subunits, which were not replaced by monoglycerides. This study provided the foundation for the preparation and application of soy protein isolate with different emulsion stability requirements paired with selected enzyme treatments.
引用
收藏
页码：550 / 558
页数：9
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