Journal
FOOD CHEMISTRY
Volume 327, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127062
Keywords
Soyasaponin; Soy glycinin; Interfacial behavior; Dilatational rheology; Emulsion stability; Mixed emulsifiers
Funding
- National Natural Science Foundation of China [31601510, 31972031]
- Primary Research & Development Plan of Liaoning Province [2018205001]
- Science & Technology Research Project of Liaoning Education Department [LQ2019007]
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Soy glycinin (11S) was mixed with soyasaponin (Ssa) to elucidate the mechanism(s) involved in the stabilization of emulsions by mixed systems based on dynamic interfacial tension and dilatational rheology at the oil-water interface. The short/long-term properties of oil-in-water emulsions stabilized by 11S-Ssa mixtures included droplet-size distribution, droplet zeta-potential, microstructure, and Turbiscan stability index. The combination of Ssa (0.05%) with 11S significantly affected the interfacial dilatational and emulsion properties although the interfacial properties were still dominated by the protein. Higher concentrations (0.1% and 0.2%) of Ssa combined with 11S synergistically decreased the interfacial tension, which was attributed to the interaction between 11S and Ssa. Using high Ssa concentrations (0.25%-0.5%) enhanced the long-term stability of emulsions (in response to external deformations) after 42 d. These results will aid the basic understanding of protein-Ssa interfacial adsorption during emulsion formation and can help prepare natural food additives for designing emulsions.
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