文章基本信息

标题：Effect of water bath‐assisted water extraction on physical and chemical properties of soybean oil body emulsion
本地全文：下载
作者：Haotian Han ; Luping Zhao ; Xiaonan Liu 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2020
卷号：8
期号：12
页码：6380-6391
DOI：10.1002/fsn3.1921
出版社：John Wiley & Sons, Ltd.
摘要：Soybean oil body (SOB), rich in polyunsaturated fatty acids and biologically active substances, is used as a natural emulsifier in food processing. In addition, SOB is healthier than synthetic emulsifiers. However, the physical and chemical properties of the SOB emulsion directly affect its application in food processing. In order to study the effect of water bath extraction (WBAE) on SOBs, the effects of WBAE method on the composition of SOBs, the zeta potential, average particle size, oxidation stability, and viscosity characteristics of SOB emulsions were researched. It was found that both protein and moisture contents of SOB decreased with increasing WBAE temperature; however, lipid content increased. These results were attributed to the exogenous proteins gradually denatured and dissociated with extraction temperature from 60°C to 100°C. Increasing the extraction temperature, the average particle size of the SOB emulsions increased, the oxidative stability was improved, the Zeta potential and viscosity decreased, and the fluidity of emulsions was improved. The SOB extracted at 100°C has broad application prospects in food, and this research is meaningful for supplying fundamental information for selecting proper extraction temperature of SOBs.
关键词：emulsifier;fluidity;oil body;oxidation stability;soybean