Storage Stability of Composite Emulsions Prepared with Soluble Soybean Polysaccharide (SSPS)
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Abstract:
Emulsions are very good carriers for encapsulation and delivery of lipophilic bioactive compounds, which can be encapsulated in oil droplets to increase their solubility and stability in aqueous phase. The protein composite emulsions modified by soluble soybean polysaccharide (SSPS) present smaller and more monodisperse oil droplets and have a broad application prospect in the food industry. Under a high-temperature, high salinity, and acidic operating environment, the shelf life of acid soluble soy protein (ASSP)/SSPS composite emulsion is the key for its effective use. In this study, the storage stability of ASSP/SSPS composite emulsion was investigated and evaluated through studying the effect of heat treatment, pH, and salt ions on the oil/water (O/W) ASSP/SSPS composite emulsion. The results indicated that heat treatment could effectively enhance the long-term stability of ASSP/SSPS emulsion, which was less affected by changes in the pH value. When being stored in pH 3.0~4.0, ASSP/SSPS emulsion exhibited the best stability, which was generally not affected by salt ions. After 60 days of storage, the droplet size of the emulsion was essentially not altered. The transmission electron microscopy (TEM) and scanning electron microscopy (SEM) results on ASSP/SSPS composite emulsion suggested that, after 60 days of storage, due to the enhanced composite interfacial behavior of ASSP/SSPS, an even more stable and irreversible ASSP/SSPS composite film was formed on the surface of emulsion micro-droplet and the emulsion micro-droplets showed an even distribution. The droplet size was not significantly changed and was in the range of 268.92~315.26. This study provides a theoretical guidance for the industrial production of composite emulsion through the systemic analysis of the storage stability of ASSP/SSPS composite emulsion.
