Influence of heating on oil-in-water emulsions prepared with soybean soluble polysaccharide |
| |
Authors: | Nakamura Akihiro Maeda Hirokazu Corredig Milena |
| |
Institution: | Department of Food Science, University of Guelph, Guelph, ON, Canada. 940080@so.fujioil.co.jp |
| |
Abstract: | The effect of heating on the physicochemical properties of emulsions prepared with soybean soluble polysaccharide (SSPS) was investigated. The emulsions were stable after heating at 90 degrees C for up to 30 min. Heating at different pH values or in the presence of CaCl2 (<10 mM) did not affect the stability; however, at higher concentrations of calcium ions, the emulsion particle size increased. Two fractions, a high molecular weight (HMF) and a low molecular weight (LMF) fraction, were separated from the crude SSPS preparation by gel fitration. Emulsions prepared with SSPS/HMF (MW = 310-420 kDa) showed little change in size with heating, while the protein impurities of the SSPS/LMF fraction formed aggregates by heating at pH 7. Analysis of the heat-induced aggregation of the two fractions of SSPS suggested that the changes in SSPS functionality with heating can be attributed to the protein impurities (LMF) present in the SSPS. |
| |
Keywords: | |
本文献已被 PubMed 等数据库收录! |
|