The influence of heat treatment on acid-tolerant emulsions prepared from acid soluble soy protein and soy soluble polysaccharide complexes

• Published in: Food research international Vol. 89; no. Pt 1; pp. 211 - 218
• Main Authors: Liu, Qian-Ru, Qi, Jun-Ru, Yin, Shou-Wei, Wang, Jin-Mei, Guo, Jian, Feng, Ji-Lu, Cheng, Meng, Cao, Jing, Weng, Jing-Yi, Yang, Xiao-Quan
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.11.2016
• Subjects: ASSP; Electrostatic interactions; Heat treatment; O/W emulsion; SSPS; Stability; ASSP; Electrostatic interactions; Heat treatment; O/W emulsion; Stability; SSPS
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2016.07.001

This research presents a green procedure to prepare oil in water (O/W) emulsion from acid soluble soy protein (ASSP) and soy soluble polysaccharide (SSPS), a long-term stable nanoscale system for delivering the lipophilic components. The emulsion technique involved the preparation complexion using ASSP and SSPS by electrostatic and hydrophobic interactions as well as high pressure homogenization. The average diameter of the droplet of emulsions (fresh and heated) is 263±2nm. Such emulsions resulted in heating stable dispersions containing corn oil at the concentration of 20.0%, even at the pH around the isoelectric points of ASSP. After 90days storage at 4°C, the mean diameter of emulsions after heating at 80°C for 60min is 314±1nm compared with 341±3nm of emulsions unheated. The heat-stability of dispersions were affected by emulsion conditions, so the present research demonstrates the emulsion stability against heat treatment, ionic strength and pH change. The effect of SSPS on the heating stability of O/W emulsions: possible interaction mechanism between ASSP and SSPS under acidic conditions. [Display omitted] •Acid soluble soy protein-soy soluble polysaccharide emulsions with droplet size 200–300nm•The electrostatic and hydrophobic interactions make the heating stable emulsion.•Polysaccharides side chains lead to the strong interfacial films.•Emulsions have long-term storage stability after heat treatment.