CHARACTERISATION OF THE EMULSION PREPARED WITH SOY PROTEIN HYDROLYSATES AND LECITHIN

来源 :第七届国际大豆加工利用会议 | 被引量 : 0次 | 上传用户：Holden

【摘要】

：

【作者】

：

JIANG Lian-zhou HAN Tian-xiang SUI Xiao-nan QI Bao-kun WANG Zhongjiang ZHANG Qiao-zhi LI Yang

【机构】

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College of Food Science,Northeast Agricultural University,Harbin 150030,China

【出处】

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第七届国际大豆加工利用会议

【发表日期】

：

2016年4期

【关键词】

：

limited hydrolysis soy protein isolate lecithin composite emulsion emulsion stab

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　　In this paper,soybean protein hydrolysate(SPH)and lecithin were studied as the starting subjectUsing Protex6L to hydrolyze soy protein,the emulsions were then prepared with SPH and lecithin.The emulsifying activity and stability,interface protein content,ζ-potential value, average droplet diameter(D43)and optical microscope analysis were conducted.The results showed that the emulsions prepared with SPH and lecithin exhibitedsignificantly improved emulsifying activity and stability.

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CHARACTERISATION OF THE EMULSION PREPARED WITH SOY PROTEIN HYDROLYSATES AND LECITHIN

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