Effect of freeze–thaw cycles on the emulsion activity and structural characteristics of soy protein isolate

The objective of the study was to investigate the impact of soy protein isolate (SPI)-maltodextrin conjugates on the freeze-thaw stability of oil-in-water emulsions. Covalent coupling of maltodextrin to SPI was achieved by wet heating of SPI- maltodextrin mixtures of different weight ratios and different protein contents at 70,80,90,100°C for 1 to 5 h. The freeze-thaw stability was characterized by measurements of creaming index and oiling off after isothermal storage at -20 °C for 24 h and further thawing. Compared with those stabilized by SPI alone, o/w emulsions stabilized by SPI-maltodextrin conjugates showed a higher stability against freeze-thaw treatment, exhibiting a lower creaming index and oiling off.

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Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics

Gels ◽

10.3390/gels5020019 ◽

2019 ◽

Vol 5 (2) ◽

pp. 19

Author(s):

Irene Muñoz-González ◽

Esther Merino-Álvarez ◽

Marina Salvador ◽

Tatiana Pintado ◽

Claudia Ruiz-Capillas ◽

...

Keyword(s):

Soy Protein ◽

Structural Characteristics ◽

Acyl Chain ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Salvia Hispanica ◽

Water Binding ◽

Promising Alternative ◽

Chain Mobility ◽

Salvia Hispanica L

Chia (Salvia hispanica L.) is an oilseed plant which contains proteins of high biological value and other healthy components with interesting technological properties. For these reasons, chia could be a promising option for the formation and stabilization of oil-in-water emulsions. The aim of this study is to evaluate the potential of chia protein (from chia flour) in the formation of emulsions. To that end, composition and technological and structural properties determined by infrared spectroscopy were investigated in conventional (EC) and gelled (EGC) emulsions with chia and compared with their corresponding soy protein emulsions with the same protein content [conventional (ES) or gelled (EGS)] used as reference. All emulsions containing chia had better fat and water binding properties than those elaborated with soy protein isolate (SPI). The color of the emulsions varied significantly depending on whether the emulsions were made with chia or SPI. EGS and EGC exhibited the greatest (p < 0.05) penetration force values, being EGC the firmest (p < 0.05). Depending on the type of emulsion, Attenuated Total Reflectance (ATR)-FTIR Spectroscopy revealed differences in their lipid structure and interaction in terms of lipid acyl chain mobility (order/disorder) and emulsion droplet size. These structural characteristics could be related to the textural behavior of emulsions.

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

LWT ◽

10.1016/j.lwt.2016.12.051 ◽

2017 ◽

Vol 78 ◽

pp. 241-249 ◽

Cited By ~ 26

Author(s):

Zeyu Zhang ◽

Xibo Wang ◽

Jie Yu ◽

Shuang Chen ◽

Hongru Ge ◽

...

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Freeze Thaw ◽

Oil In Water

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Effect of electrochemical modification on the structural characteristics and emulsion storage stability of soy protein isolate

Process Biochemistry ◽

10.1016/j.procbio.2018.10.001 ◽

2018 ◽

Vol 75 ◽

pp. 166-172 ◽

Cited By ~ 3

Author(s):

Dianyu Yu ◽

Yue Zhao ◽

Tingting Li ◽

Dan Li ◽

Shuman Chen ◽

...

Keyword(s):

Soy Protein ◽

Storage Stability ◽

Structural Characteristics ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Electrochemical Modification

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Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion

Foods ◽

10.3390/foods9020123 ◽

2020 ◽

Vol 9 (2) ◽

pp. 123 ◽

Cited By ~ 2

Author(s):

Wang ◽

Wei ◽

Deng ◽

Xie ◽

Huang ◽

...

Keyword(s):

Olive Oil ◽

Soy Protein ◽

Storage Stability ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Binary Complex ◽

Freeze Thaw ◽

Complex Particle ◽

Before And After

Herein we report a soy protein isolate/pectin binary complex particle to stabilize emulsion (olive oil served as dispersed phase) containing quercetin. FTIR was conducted to confirm successful preparation of emulsion before and after embedding quercetin. CLSM was used to determine the microstructure and zeta-potential, rheological behavior, storage stability and freeze-thaw stability were analyzed and were correlated with pH condition. Olive oil-soy protein isolate/pectin emulsion at pH 3.0 can remain stable after 30 days’ storage and exhibited greatest freeze-thaw stability after 3 cycles. Quercetin availability was evaluated by in vitro gastrointestinal digestion experiments and it reached 15.94% at pH 7.0.

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