Effect of high‐pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein‐prepared oil‐in‐water emulsions

2020 ◽  
Vol 100 (10) ◽  
pp. 3910-3919
Author(s):  
Haining Guan ◽  
Xiaoqin Diao ◽  
Danyi Liu ◽  
Jianchun Han ◽  
Baohua Kong ◽  
...  
Keyword(s):  
High Pressure ◽  
Oxidative Stability ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Myofibrillar Protein ◽  
High Pressure Processing ◽  
Enzymatic Hydrolysates ◽  
Oil In Water

Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum Arabic

2021 ◽  
Vol 307 ◽  
pp. 110625
Author(s):  
Jinning Liu ◽  
Hualu Zhou ◽  
Yunbing Tan ◽  
Jorge L. Muriel Mundo ◽  
David Julian McClements
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Oil In Water

Influence of Soy Protein Isolate Prepared by Phosphate-Assisted Hydrothermal Cooking on the Gelation of Myofibrillar Protein

2015 ◽  
Vol 92 (4) ◽  
pp. 523-531 ◽  
Author(s):  
Jian Guo ◽  
Lei Hu ◽  
Xiao-Quan Yang ◽  
Shu-Juan Yu ◽  
Yong-Chuang Liu ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Myofibrillar Protein ◽  
Hydrothermal Cooking

scholarly journals Stabilization of oil-in-water emulsions via soy protein and soy soluble polysaccharide interactions

2021 ◽  
Author(s):  
Tu Tran
Keyword(s):  
Phase Separation ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Acidic Ph ◽  
Steric Repulsion ◽  
Sedimentation Analysis ◽  
Oil In Water ◽  
Soluble Polysaccharide ◽  
Over Time

The stabilizing behaviour of soluble soy polysaccharide (SSPS) on acidified dispersions of soy protein isolate (SPI) and SPI-stabilized emulsions was studied. SPI and SSPS suspensions were characterized via light scattering, surface charge measurement, turbidity, sedimentation analysis, and light microscopy. At acidic pH (pH 6-3), it was found the addition of at least 0.25 wt% SSPS was required to stabilize 0.75 wt% SPI suspensions against aggregation and phase separation, likely via steric repulsion. The mechanism of SPI-SSPS interaction was shown to be electrostatic in nature by testing the effects of increased ionic strength of the suspensions. The stabilizing effect of SSPS on SPI was then applied to 5% oil-in-water emulsions. The presence of SSPS stabilized the emulsions against droplet size increases and phase separation over time. Overall, the results demonstrated that it was possible for SSPS to stabilize SPI suspensions and that SPI-SSPS interactions may be used as a tool to stabilize O/W emulsions.

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