Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment

Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin

“…The AP% of freshly prepared emulsions was determined using the method described previously (Shao & Tang, 2014), with a few modifications. Briefly, 1 ml of fresh emulsion was centrifuged at 10,000 g for 30 min at 20 C. Two phases were observed after centrifugation: the creamed oil droplets at the top of the tube and the aqueous phase of the emulsion at the bottom.…”

Encapsulation of Beta‐carotene in Lipid Microparticles Stabilized with Hydrolyzed Soy Protein Isolate: Production Parameters, Alpha‐tocopherol Coencapsulation and Stability Under Stress Conditions

“…Among the GRAS ( generally recognized as safe ) surfactants there are protein concentrates and isolates (Euston and others ; Foegeding and Davis ). Soybean proteins are a low‐cost byproduct of oil processing that has been extensively explored as surfactants for the production of emulsions (Puppo and others ; Shao and Tang ). According to Shao and Tang (), the emulsifying properties of soy protein isolates (SPI) for concentrated systems are well explored and studied, but its use in dilute emulsified systems is much more limited and more rarely reported in the literature.…”

“…Soybean proteins are a low‐cost byproduct of oil processing that has been extensively explored as surfactants for the production of emulsions (Puppo and others ; Shao and Tang ). According to Shao and Tang (), the emulsifying properties of soy protein isolates (SPI) for concentrated systems are well explored and studied, but its use in dilute emulsified systems is much more limited and more rarely reported in the literature. These proteins show excellent emulsifying properties compared to other plant proteins; however, their concentration, pH, and ionic strength all influence the thickness, composition, structure, and functional properties of the membrane formed by the proteins in the interface (Molina and others ).…”

“…These proteins show excellent emulsifying properties compared to other plant proteins; however, their concentration, pH, and ionic strength all influence the thickness, composition, structure, and functional properties of the membrane formed by the proteins in the interface (Molina and others ). Besides, the emulsifying capacity also depends significantly on the solubility of the protein, and many SPI available on the market are insoluble; thus, pretreatments altering the pH and/or temperature are often necessary to increase their affinity for aqueous media and, consequently, increase their emulsifying capacity (Ryan and others ; Shao and Tang ).…”

Effect of ionic strength on the interfacial viscoelasticity and stability of silk fibroin at the oil/water interface

“…a decrease in double‐layer thickness) and specific ion adsorption. It is clear that the influence of mineral ions on the stability of emulsions formed by protein depends on the specific nature of ions, the electrical characteristics of the droplet surface and the prevailing environmental conditions . According to the results of silk fibroin stabilized emulsions reported by Rao et al , the magnitude of ξ‐potential decreases as the NaCl concentration increases, which can be attributed to electrostatic screening effects and ion‐binding effects; meanwhile, these emulsions are unstable to aggregation and creaming even at low salt concentrations as a result of electrostatic screening effects.…”