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.
Keywords: Dilatational rheology; Emulsion stability; Interfacial behavior; Mixed emulsifiers; Soy glycinin; Soyasaponin.
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