Effect of soybean protein isolate on the preparation of Antarctic krill oil-in-water emulsion
The soy protein isolate(SP1)oil-in-water lotion of Antarctic krill was prepared by high-speed homogenization and ultrasonic crushing with different concentrations of SPI as emulsifier.The effect of SPI as emulsifier was studied.The results showed that when the SPI concentration increased from 2 to 16 mg/mL,the interfacial tension of the protein solution decreased from 50.1 to 42.8 mN/m,while the emulsification stability increased from 95.3％to 98.4％,and the foaming stability significantly decreased from 70.8％to 41％.The particle size range was from 127.3 to 146.3 nm,and the interfacial protein adsorption increased from 47％to 74％.Confocal and epigenetic results showed that all samples were evenly distributed and stable.During storage,the peroxide value of Tween 20 lotion increased from 0.555 to 1.935 mmol/kg,while SPI lotion and Tween 20 lotion with 4 mg/mL protein increased from 0.665 to 1.170 mmol/kg.The shelf life of SPI lotion with 4 mg/mL protein at 40,50 and 60 ℃ were 31.4,30.2 and 29.2 d,respectively.
soybean protein isolate(SPI)Antarctic krill oiloil-in-water emulsion
国家科技期刊平台
NSTL
万方数据
维普
