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.
作者： Zhumei Cui , Yeming Chen , Xiangzhen Kong , Caimeng Zhang , Yufei Hua
DOI: 10.1021/JF404464Z
关键词:
摘要: 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 concentrations 1–5% (w/v) and then diluted to 0.3% (w/v). results showed that had been heated higher generated smaller droplet size emulsion. Increase in homogenizer rotating speed resulted percentages lower surface loads O/W interface. Surface for both unheated linearly correlated with unadsorbed proteins’ equilibrium concentration various speeds. With rise NaCl addition level, percentage emulsions increased, whereas sizes obtained ionic strength 0.1 M. aggregates non-aggregates displayed different behaviors when or varied.
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