Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions

C. Fernández-Ávila, R. Escriu, A. J. Trujillo

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59 Citations (Scopus)

Abstract

© 2015 Elsevier Ltd. The effect of Ultra-High Pressure Homogenization (UHPH, 100-300MPa) on the physicochemical properties of oil-in-water emulsions prepared with 4.0% (w/v) of soy protein isolate (SPI) and soybean oil (10 and 20%, v/v) was studied and compared to emulsions treated by conventional homogenization (CH, 15MPa). CH emulsions were prepared with non-heated and heated (95°C for 15min) SPI dispersions. Emulsions were characterized by particle size determination with laser diffraction, rheological properties using a rotational rheometer by applying measurements of flow curve and by transmission electron microscopy. The variation on particle size and creaming was assessed by Turbiscan® analysis, and visual observation of the emulsions was also carried out. UHPH emulsions showed much smaller d<inf>3.2</inf> values and greater physical stability than CH emulsions. The thermal treatment of SPI prior CH process did not improve physical stability properties. In addition, emulsions containing 20% of oil exhibited greater physical stability compared to emulsions containing 10% of oil. Particularly, UHPH emulsions treated at 100 and 200MPa with 20% of oil were the most stable due to low particle size values (d<inf>3.2</inf> and Span), greater viscosity and partial protein denaturation. These results address the physical stability improvement of protein isolate-stabilized emulsions by using the emerging UHPH technology.
Original languageEnglish
Pages (from-to)357-366
JournalFood Research International
Volume75
DOIs
Publication statusPublished - 1 Sep 2015

Keywords

  • Conventional homogenization
  • Emulsion
  • Soy protein
  • Ultra-High Pressure Homogenization

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