Stability of Anthocyanin-Soybean Protein Isolate Reconstituted Emulsion

被引：0
|
作者：
Zhu Y. [1 ]
Zhao S. [1 ]
An R. [1 ]
Zhang X. [1 ]
Wang Z. [1 ]
Jiang L. [1 ]
机构：
[1] College of Food Science, Northeast Agricultural University, Harbin
来源：
Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery | 2019年 / 50卷 / 03期
关键词：
Anthocyanins; Oxidation stability; Reconstituted emulsion; Soybean protein isolates; Stability of emulsion;
D O I：
10.6041/j.issn.1000-1298.2019.03.037
中图分类号：
学科分类号：
摘要：
The reconstituted emulsion prepared by soybean protein isolate and anthocyanin was studied. Dynamic light scattering (DLS) was used to evaluate the effect of anthocyanin on the size and distribution of reconstituted emulsion. And the stability of reconstituted emulsion was evaluated by emulsion stability and Zeta potential analysis. The results showed that the particle size of the reconstituted emulsion became smaller, the stability of emulsion was decreased significantly, and the absolute value of ζ-potential was increased. The sample of 40 (mass ratio of SPI by heat treatment to anthocyanin) had the lowest CI value (41%) and the maximum ζ-potential, which indicated that the reconstituted emulsion with certain amount of anthocyanins had the best stability. At the same time, the stability of emulsion oxidation showed that the scavenging ability of DPPH and ABTS was increased first and then decreased slightly with the increase of concentration of anthocyanin. And the reconstituted ratio of SPI by heat treatment to anthocyanin was 40, the antioxidant property of emulsion was the best. Therefore, the addition of anthocyanin could effectively improve the oxidation stability of the reconstituted emulsion. © 2019, Chinese Society of Agricultural Machinery. All right reserved.
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页码：330 / 335and344
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