TY - JOUR
T1 - Soybean Isolate Protein Hydrolysate Nanoemulsions Prepared by Ultra-High Pressure Homogenization
T2 - Size and Physical Stability
AU - Lü, Peixuan
AU - Liao, Yonghong
AU - Zhou, Xiaohong
N1 - Publisher Copyright:
© 2022, Editorial Department of Science and Technology of Food Science. All rights reserved.
PY - 2022
Y1 - 2022
N2 - Soybean peptide is a new type of multifunctional natural surfactant with biological activities such as nutrition, taste and antioxidant. In order to take better use of soybean peptide as emulsifier in food emulsions, soybean protein isolate hydrolysates (SPIH) were prepared by enzymolysis of soybean protein isolate, and SPIH-stabilized nanoemulsions were firstly prepared by ultra-high pressure homogenization (UHPH) in this study. The effects of emulsifier concentrations, homogenization pressure and cycle numbers on the average particle size, particle size distribution (PDI) and physical stability (Ke value) of nanoemulsions were explored. The three preparation conditions were optimized by orthogonal experiment compromising between the mean particle size and Ke value. Particle size analyzer and atomic force microscope (AFM) were applied to characterize the storage stability and microstructure of the nanoemulsion, respectively. Results showed that the optimal conditions were SPIH concentration 20 mg/mL, homogenization pressure 140 MPa and cycle numbers 5, while the nanoemulsion with particle size of 178.8 nm, Ke=7.37% was obtained under this condition, and stabilized for more than 56 d. AFM images showed that droplets of the nanoemulsion distributed uniformly and droplets aggregated when the peptide concentration increased. This study would provide a reference for the preparation and application of nanoemulsions with polypeptide emulsifiers.
AB - Soybean peptide is a new type of multifunctional natural surfactant with biological activities such as nutrition, taste and antioxidant. In order to take better use of soybean peptide as emulsifier in food emulsions, soybean protein isolate hydrolysates (SPIH) were prepared by enzymolysis of soybean protein isolate, and SPIH-stabilized nanoemulsions were firstly prepared by ultra-high pressure homogenization (UHPH) in this study. The effects of emulsifier concentrations, homogenization pressure and cycle numbers on the average particle size, particle size distribution (PDI) and physical stability (Ke value) of nanoemulsions were explored. The three preparation conditions were optimized by orthogonal experiment compromising between the mean particle size and Ke value. Particle size analyzer and atomic force microscope (AFM) were applied to characterize the storage stability and microstructure of the nanoemulsion, respectively. Results showed that the optimal conditions were SPIH concentration 20 mg/mL, homogenization pressure 140 MPa and cycle numbers 5, while the nanoemulsion with particle size of 178.8 nm, Ke=7.37% was obtained under this condition, and stabilized for more than 56 d. AFM images showed that droplets of the nanoemulsion distributed uniformly and droplets aggregated when the peptide concentration increased. This study would provide a reference for the preparation and application of nanoemulsions with polypeptide emulsifiers.
KW - nanoemulsions
KW - natural emulsifier
KW - particle size
KW - soybean protein isolate hydrolysates
KW - stability
KW - ultra-high pressure homogenization
UR - http://www.scopus.com/inward/record.url?scp=85141421041&partnerID=8YFLogxK
U2 - 10.13386/j.issn1002-0306.2022030185
DO - 10.13386/j.issn1002-0306.2022030185
M3 - Article
AN - SCOPUS:85141421041
SN - 1002-0306
VL - 43
SP - 265
EP - 271
JO - Science and Technology of Food Industry
JF - Science and Technology of Food Industry
IS - 22
ER -