School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, B-9000 Gent, Belgium.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Food Chem. 2022 Jul 30;383:132428. doi: 10.1016/j.foodchem.2022.132428. Epub 2022 Feb 10.
Insoluble soybean fiber with few proteins, which is extracted from defatted okara by homogeneous combined with alkali treatment, was used to prepare concentrated emulsions. Firstly, insoluble soybean fiber extracted under pH12 was used to fabricate concentrated emulsions containing various particle concentrations and oil volume fractions and the optimized condition was obtained. Subsequently, insoluble soybean fiber extracted under pH12 followed by different homogeneous strengths were utilized. Concentrated emulsions stabilized by insoluble soybean fiber that was subjected to stronger homogenization presented lower absolute values of the ζ-potential about -47.7 mV and average droplet sizes of 37.0 μm approximately. Moreover, these emulsions exhibited a higher viscosity and elastic modulus, thereby providing better stability and less pronounced environmental sensitivities towards either pH 5 or 100 mM NaCl. Overall, results revealed that insoluble soybean fiber with few protein, especially subjected to homogenization during fiber extraction, was well suited to fabricate concentrated emulsions.
不溶性大豆纤维的蛋白质含量较少，它是通过均相结合碱处理从脱脂豆渣中提取的，用于制备浓缩乳液。首先，使用在 pH12 下提取的不溶性大豆纤维来制备含有各种颗粒浓度和油体积分数的浓缩乳液，并获得了最佳条件。随后，使用在 pH12 下提取的不同均相强度的不溶性大豆纤维。经过更强的匀浆处理的不溶性大豆纤维稳定的浓缩乳液的 ζ-电位绝对值约为-47.7 mV，平均粒径约为 37.0 μm。此外，这些乳液表现出更高的粘度和弹性模量，从而提供更好的稳定性和对 pH5 或 100 mM NaCl 的环境敏感性更小。总的来说，结果表明，不溶性大豆纤维，特别是在纤维提取过程中经过匀浆处理的不溶性大豆纤维，非常适合制备浓缩乳液。
