The influence of heat treatment on acid-tolerant emulsions prepared from acid soluble soy protein and soy soluble polysaccharide complexes

Qian-Ru Liu; Jun-Ru Qi; Shou-Wei Yin; Jin-Mei Wang; Jian Guo; Ji-Lu Feng; Meng Cheng; Jing Cao; Jing-Yi Weng; Xiao-Quan Yang

doi:10.1016/j.foodres.2016.07.001

The influence of heat treatment on acid-tolerant emulsions prepared from acid soluble soy protein and soy soluble polysaccharide complexes

Food Res Int. 2016 Nov;89(Pt 1):211-218. doi: 10.1016/j.foodres.2016.07.001. Epub 2016 Jul 18.

Authors

Affiliations

¹ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
² School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address: jrqi@scut.edu.cn.

PMID: 28460907
DOI: 10.1016/j.foodres.2016.07.001

Abstract

This research presents a green procedure to prepare oil in water (O/W) emulsion from acid soluble soy protein (ASSP) and soy soluble polysaccharide (SSPS), a long-term stable nanoscale system for delivering the lipophilic components. The emulsion technique involved the preparation complexion using ASSP and SSPS by electrostatic and hydrophobic interactions as well as high pressure homogenization. The average diameter of the droplet of emulsions (fresh and heated) is 263±2nm. Such emulsions resulted in heating stable dispersions containing corn oil at the concentration of 20.0%, even at the pH around the isoelectric points of ASSP. After 90days storage at 4°C, the mean diameter of emulsions after heating at 80°C for 60min is 314±1nm compared with 341±3nm of emulsions unheated. The heat-stability of dispersions were affected by emulsion conditions, so the present research demonstrates the emulsion stability against heat treatment, ionic strength and pH change.

Keywords: ASSP; Electrostatic interactions; Heat treatment; O/W emulsion; SSPS; Stability.