Freeze-Thaw Stability of Oil-in-Water Prepared with Soy Protein Isolate-Maltodextrin Conjugates
2012 ◽
Vol 602-604
◽
pp. 1206-1210
Keyword(s):
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.
Keyword(s):
2020 ◽
Vol 100
(10)
◽
pp. 3910-3919
Keyword(s):
2015 ◽
Vol 50
(10)
◽
pp. 1607-1613
◽
Keyword(s):
2012 ◽
Vol 77
(4)
◽
pp. C497-C505
◽
2021 ◽
Keyword(s):