Journal
FOOD HYDROCOLLOIDS
Volume 61, Issue -, Pages 685-694Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2016.06.032
Keywords
Soybean oil bodies; Thermal treatment; Particle size; zeta-Potential; Viscosity; Oxidative stability
Categories
Funding
- National Natural Science Foundation of China [31301496, 21276107]
- National Great Project of Scientific and Technical Supporting Programs - Ministry of Science & Technology of China [2012BAD34B04-1]
- 863 Program (Hit-ech research and development program of China) [2013AA102204-3]
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Soybean oil bodies (OBs), naturally pre-emulsified soybean oil, have great potentials to be used in foods and cosmetics. In this study, OBs were recovered from soybean aqueous extract at pH 6.8, 8.0, 9.5, and 11.0, and recovered OBs contained decreased extrinsic protein amount and composition with increasing recovery pH. In unheated condition, particle size and viscosity decreased, whereas isoelectric point (pI) and oxidative stability increased in the order of pH 6.8-, 8.0-, 9.5-, and 11.0-OB. By heating, it was observed that 1) coalescence of OBs occurred in pH 6.8-OB emulsion, but not occurred in pH 11.0-OB emulsion; 2) pIs of all OB emulsions increased; 3) pH 9.5-OB emulsion showed the highest viscosity, followed by pH 8.0- and 6.8-OB, and pH 11.0-OB still showed the lowest viscosity; 4) gels were formed from OB emulsions with solid content of 40% except pH 11.0-OB; 5) oxidative stability was greatly improved for all OB emulsions. This study is meaningful for supplying fundamental information for selecting proper conditions for aqueous extraction of soybean OBs. (C) 2016 Elsevier Ltd. All rights reserved.
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