Mayonnaise-like Emulsions with High Freeze-thaw Stability Prepared by Acid-heat-induced Soy Protein Isolate Aggregates
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Abstract:
In this paper, the hydrodynamic particle size (Dh), zeta-potential (ζ), surface hydrophobicity (H0), and solubility of the acid-heat-induced soy protein isolate aggregates (AHSPI) were characterized and measured, and the acidic (pH 3.0) native soy protein isolate particles (ANSPI), the pH 7.0 heat-induced soy protein isolate aggregates (HSPI) were used as the comparative analysis. At the same time, AHSPI was selected to prepare mayonnaise-like emulsions with high freeze-thaw stability. The effects of different protein concentrations on the appearance, microstructure, viscoelasticity, and DSC thermal analysis of mayonnaise-like emulsions were discussed. The results indicated that the hydrodynamic particle size of AHSPI (204.67 nm) and H0 (79418) were larger than ANSPI and HSPI (pH 7.0), but the absolute value of zeta-potential (35.93 mV) was smaller than that of ANSPI and HSPI (pH 7.0), and the solubility (89.47%) was better than HSPI (pH 7.0). The minimum concentration of mayonnaise-like emulsions prepared by AHSPI after 3 freeze-thaw cycles was 0.3 wt%. The structure of the emulsions remained the same after freeze-thaw, only the droplet size of the emulsions slightly increased. The rheological properties indicated that mayonnaise-like emulsions had the elastic gel network structure. With the increase of protein concentration, the droplet size of the emulsions gradually decreased, and the viscoelastic properties were enhanced. The DSC thermal analysis indicated that the freezing point of the mayonnaise-like emulsions decreased (-18→-28 ℃) when the protein concentration increased,. Even the freezing point (-27.89 ℃) of the mayonnaise was below the freezing temperature (-20 ℃), the demulsification of the mayonnaise still existed. The mayonnaise-like emulsions had better interfacial stability than mayonnaise, which had good freeze-thaw stability. This finding provides a research basis for the development of the low-cholesterol native sauce emulsions with high freeze-thaw stability.
