Fabrication and Characterization of High Internal Phase Emulsions Stabilized by Natural Soy Protein Isolates
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Abstract:
In this study, natural soy protein isolate (SPI) was used as the raw material to explore the basic properties of SPI-stabilized high internal phase emulsions (HIPEs). Through SDS-PAGE, average particle size and zeta potential analyses of SPI, the effects of protein concentration on the microstructure, oil droplet size and rheological properties of stable HIPEs were examined. The results indicated that the SPI particles prepared in the laboratory were of high quality and belonged to those with low denaturation rates. The freshly prepared HIPEs were in the gel state, and remained stable after a 6-month storage at room temperature, with its stability better than those of bovine serum albumin (BSA)- and sodium caseinate (SC)-stabilized HIPEs. The micrographs revealed a tightly packed internal network structure. At a protein concentration of 1.0 wt%, the highest oil phase volume fraction of SPI-stabilized HIPEs was 0.87. At an oil phase volume fraction of 0.8, the minimum protein concentration of SPI-stabilized HIPEs was 0.6 wt%. The rheological analysis showed that there was an elasticity-dominated gel network structure inside HIPEs. With an increase of protein concentration, the particle size of oil droplets decreased and the viscoelasticity of HIPEs increased gradually with oil droplets evenly distributed. This study provides new ways to develop novel healthy foods high in fat.
