Comparison of the effect of soy protein isolate concentration on emulsion stability in the absence or presence of monoglyceride

The stability of oil-in-water (o/w) emulsions was investigated as a function of soy protein isolate (SPI) concentration in the absence or presence of monoglyceride. Emulsion stability (ES) was enhanced with increasing SPI concentration in the absence of monoglyceride. In the presence of 0.5% (w/v) o...

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Bibliographic Details
Published in:Food hydrocolloids 1991-06, Vol.5 (3), p.313-317
Main Authors: Hwang, J.K., Kim, Y.S., Pyun, Y.R.
Format: Article
Language:English
Subjects:
AISLADO DE PROTEINAS
ALIMENTOS
ALMACENAMIENTO
Biological and medical sciences
EMULSION
EMULSIONS
Food additives
Food industries
FOODS
Fundamental and applied biological sciences. Psychology
General aspects
GLICERIDOS
GLYCERIDE
GLYCERIDES
INGREDIENT
INGREDIENTES
INGREDIENTS
ISOLAT PROTEIQUE
MONOACYLGLYCEROLS
PLANT PROTEINS
PRODUIT ALIMENTAIRE
PROTEIN ISOLATES
PROTEINAS VEGETALES
PROTEINE VEGETALE
SOJA
SOYBEANS
STOCKAGE
STORAGE
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Summary:The stability of oil-in-water (o/w) emulsions was investigated as a function of soy protein isolate (SPI) concentration in the absence or presence of monoglyceride. Emulsion stability (ES) was enhanced with increasing SPI concentration in the absence of monoglyceride. In the presence of 0.5% (w/v) of monoglyceride, however, the maximum ES was obtained at 0.2% (w/v) of SPI concentration, above which significant reduction in ES was observed. The optimum HLB (hydrophile—lipophile balance) concept was suggested to account for the stability of o/w emulsions prepared with mixtures of SPI and monoglyceride as emulsifiers.
ISSN:0268-005X
1873-7137
DOI:10.1016/S0268-005X(09)80117-3