Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: effects of heating concentration, homogenizer rotating speed, and salt addition level.
The adsorption of heat-denatured soy proteins at the oil/water (O/W) interface during emulsification was studied. Protein samples were prepared by heating protein solutions at concentrations of 1-5% (w/v) and were then diluted to 0.3% (w/v). The results showed that soy proteins that had been heated at higher concentrations generated smaller droplet size of emulsion. Increase in homogenizer rotating speed resulted in higher protein adsorption percentages and lower surface loads at the O/W interface. Surface loads for both unheated and heated soy proteins were linearly correlated with the unadsorbed proteins' equilibrium concentration at various rotating speeds. With the rise in NaCl addition level, protein adsorption percentage and surface loads of emulsions increased, whereas lower droplet sizes were obtained at the ionic strength of 0.1 M. The aggregates and non-aggregates displayed different adsorption behaviors when rotating speed or NaCl concentration was varied.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, People's Republic of China.
Zhumei
Z
Cui
Yeming
Y
Chen
Xiangzhen
X
Kong
Caimeng
C
Zhang
Yufei
Y
Hua
D000327:Adsorption; D003296:Cooking; D004655:Emulsions / Q000737:chemistry; D006358:Hot Temperature; D009821:Oils / Q000737:chemistry; D010316:Particle Size; D055550:Protein Stability; D012965:Sodium Chloride / Q000032:analysis; D030262:Soybean Proteins / Q000737:chemistry*; D014867:Water / Q000737:chemistry
D004655:Emulsions; D009821:Oils; D030262:Soybean Proteins; D014867:Water; D012965:Sodium Chloride