Inhibitory Effect of Soybean Protein Isolate-Polysaccharide System on Stevia Glycoside Bitterness and Stability of Composite Emulsion

被引：0

作者：

Linlin X. ^{[1
]}

Lijie Z. ^{[1
]}

机构：

[1] College of Food Science and Technology, Bohai University, Liaoning, Jinzhou

来源：

Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 09期

关键词：

bitterness; emulsion stability; soy protein isolate; soy soluble polysaccharide; stevia glycosides;

D O I：

10.16429/j.1009-7848.2022.09.016

中图分类号：

学科分类号：

摘要：

In order to explore whether soybean protein isolate (SPI) and soybean polysaccharide (SSP) system had in-hibitory effect on the bitter taste of stevioside (STE), this paper took the quality scores of SPI, SSP and STE as factors and sensor)' comprehensive score as indicators to study the inhibitory effect of SPI - SSP composite system on STE. The results showed that: When the mass fraction of SPI is 1.0% and the mass fraction of SSP is 0.3%, the mass fraction of STE can reach 0.5%, and the inhibition effect of emulsion is better than that of aqueous solution. Further pain suppression effect of interfacial tension, the optimum emulsion system of the indices such as particle size, Zeta potential and stability test, that with the increase of mass fraction of SPI, the interfacial tension values presented a significant decline, shows that soybean protein isolated polysaccharide - stevia glycoside in oil-water interface combination form relatively stable interfacial film. In conclusion, when the mass fraction of STE and SSP in the composite emulsion is 0.5% and 0.3%, the SPI mass fraction higher than 1.0% can form a relatively stable O/W emulsion without adverse bitter taste. © 2022 Chinese Institute of Food Science and Technology. All rights reserved.

引用

页码：153 / 162

页数：9

共 43 条

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