Freeze-Thaw Stability of Oil-in-Water Prepared with Soy Protein Isolate-Maltodextrin Conjugates

Abstract:

The objective of the study was to investigate the impact of soy protein isolate (SPI)-maltodextrin conjugates on the freeze-thaw stability of oil-in-water emulsions. Covalent coupling of maltodextrin to SPI was achieved by wet heating of SPI- maltodextrin mixtures of different weight ratios and different protein contents at 70,80,90,100°C for 1 to 5 h. The freeze-thaw stability was characterized by measurements of creaming index and oiling off after isothermal storage at -20 °C for 24 h and further thawing. Compared with those stabilized by SPI alone, o/w emulsions stabilized by SPI-maltodextrin conjugates showed a higher stability against freeze-thaw treatment, exhibiting a lower creaming index and oiling off.

• Periodical: Advanced Materials Research (Volumes 602-604)
• Pages: 1206-1210
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.602-604.1206
• Online since: December 2012
• Authors: Guo Ping Yu, Chao Ran Dou, Yan Song, Hao Wu, Zhu Gong
• Keywords: Conjugate, Creaming Index, Freeze-Thaw, Oiling Off, Soy Protein Isolate

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