Freeze-thaw stability of oil-in-water emulsions stabilized by soy protein isolate-dextran conjugates

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• 作者：Zeyu Zhang ; Xibo Wang ; ^{wangxibo@neau.edu.cn} ; Jie Yu ; Shuang Chen ; Hongru Ge ; Lianzhou Jiang ; ^{jlzname@163.com}
• 关键词：Soy protein isolate ; Dextran ; Conjugates ; Emulsions ; Freeze-thaw stability
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：241-249
• 全文大小：2418 K
• 卷排序：78

文摘

Soy protein isolate-dextran conjugates were prepared by ultrasound and microwave. The structures of SPI, SPI + D mixture, SPI-DU and SPI-DM were characterized. SPI, SPI+D, SPI-DU and SPI-DM were used to stabilize oil-in-water emulsions. The SPI-DU and SPI-DM emulsions exhibited a better freeze-thaw stability than SPI. Glycosylation method improved the freeze-thaw stability of SPI emulsions.