Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
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- 作者：Xiaonan Suia ; b ; c ; 1 ; Shuang Bib ; 1 ; Baokun Qib ; c ; 1 ; Zhongjiang Wangb ; c ; Min Zhangd ; Yang Lib ; c ; liyanghuangyu@163.com" class="auth_mail" title="E-mail the corresponding author ; Lianzhou Jiangb ; c ; jlzname@163.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Ultrasonic treatment ; Emulsion system ; Soybean protein isolate ; Lecithin ; Sunflower oil
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：727-734
- 全文大小：5294 K
文摘
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Emulsion was reconstituted using soybean protein isolate (SPI) and lecithin.
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Ultrasonic treatment enhanced the stability of the reconstituted emulsion.
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Excess ultrasonic treatment caused the reduction of emulsion stability.
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Ultrasonic treatment led to the exposure of hydrophobic regions in soy protein.
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Protein aggregation was suspected to cause the reduced emulsion stability.