Influence of soybean protein isolates-phosphatidycholine interaction on the stability on oil-in-water emulsions |
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Authors: | M?P?Scuriatti Email author" target="_blank">M?C?TomásEmail author J?R?Wagner |
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Affiliation: | (1) Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Universidad Nacional de la Plata (UNLP)-Consejo Nacional de Investigaciones Cientificas y Técnicas (CONICET) 47 and 116 (1900) La Plata, Provincia de Buenos Aires, Argentina |
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Abstract: | Soybean protein isolates and phospholipids present specific surface properties with synergistic or antagonistic effects on
emulsion stability. Oil-in-water emulsions (25∶75 w/w) were prepared using native and denatured soybean isolates (NSI and
DSI, respectively) with the addition of phosphatidylcholine (PC) (protein/PC ratio 100∶1 to 10∶1). The effect of ionic strength
was also studied by adding sodium chloride (0–100 mM) to the aqueous phase. Analysis of NSI/PC and DSI/PC emulsions showed
that the creaming rate diminished upon addition of PC, with the creamed phase showing more stability than those of the control
systems. In DSI/PC systems, the coalescence process was partially controlled, as evidenced by a decrease in the size of oil
droplets. Both systems were altered by the presence of sodium chloride, with an increase in the creaming rate attributable
to flocculation and the coalescence of droplets. Under these conditions, DSI/PC emulsions exhibited a stronger protein-phospholipid
interaction than those of NSI/PC. |
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Keywords: | Oil-in-water (O/W) emulsion stability phosphatidylcholine protein-phospholipid interaction soybean isolates vertical scan analyzer |
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