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.