甜菊糖苷-大豆分离蛋白复合体系的乳化性能研究

doi:10.3969/j.issn.1001-1803.2019.06.006

Abstract

Abstract:

With stevioside, rebauboside A and glucosylated steviol glycosides as the representative steviol glycosides, the interfacial activity and emulsifying ability of the mixtures of steviol glycosides （SG） and soy protein isolate （SPI）, namely SG-SPI, were investigated. It was found that the decrease of the corn oil-water interfacial tension caused by SG-SPI has correlation with the stability of the emulsion system. Compared with SPI and SG solely used, SG-SPI can obviously improve the thermal stability, pH stability and electrolyte stability of the emulsion. The ability of SG in reducing surface tension, which is increased with the increase of the number of glucose residues, is more effective than that of SPI. SG and SPI present a positive synergistic effect on the decrease of surface tension.

Key words: steviol glycoside, glucosylated steviol glycoside, soy protein isolate, emulsifier

CLC Number:

TQ658

PENG Qing-rui,ZHANG Tong-tong,JI Xiang,ZHANG Yan-dong,XIA Yong-mei,LIU Xiang,FANG Yun. Emulsifying properties of the mixture of steviol glycosides and soy protein isolate[J].China Surfactant Detergent & Cosmetics, 2019, 49(6): 381-387.

Figures/Tables 7

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References 20

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Emulsifying properties of the mixture of steviol glycosides and soy protein isolate

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