Effect of dry heat treatment on emulsifying properties of insoluble soybean fiber

Authors

ZHAO Xiujie, School of Food Science and Technology, South China University of Technology, Guangzhou, Guangdong 510640, China
HUANG Lihua, School of Food Science and Technology, South China University of Technology, Guangzhou, Guangdong 510640, China
LUO Huainan, School of Food Science and Technology, South China University of Technology, Guangzhou, Guangdong 510640, China
CAI Yongjian, School of Food Science and Technology, South China University of Technology, Guangzhou, Guangdong 510640, China
ZHAO Mouming, School of Food Science and Technology, South China University of Technology, Guangzhou, Guangdong 510640, China
ZHAO Qiangzhong, School of Food Science and Technology, South China University of Technology, Guangzhou, Guangdong 510640, China

Abstract

Different treatments of alkali (AK), heating alkali (HA), alkali heating (AH), and alkali twin-screw extrusion (AT) were employed to prepare insoluble soybean fiber (ISF) from defatted okara. The effect of dry heat treatment on the emulsifying properties of ISF was studied by the O/W emulsions prepared by self-made ISF. The ζ-potential of ISF emulsions sorted by magnitude were AH-ISF＞AK-ISF＞AT-ISF＞HA-ISF, and the storage modulus (G′) were AT-ISF＞AH-ISF＞HA-ISF＞AK-ISF. Four kinds of emulsions all exhibited shear-thinning properties, and tanδ of the dry heat treated ISF emulsions were less than 1. During emulsion storage. AK-ISF was found to have the largest increasing ranges in both particle size (Δ_AK-ISF=1.916) and apparent viscosity (Δ_AK-ISF=3.898), while the storage stability of emulsions was enhanced by dry heat treated ISF, and AT-ISF was the best one. These results indicated that the dry heat treatment significantly changed the surface charge distribution of the ISF emulsions and emulsions formed a gel-like network structure dominated by elasticity. Furthermore, the electrostatic interaction and gel-like network structure were the main factors contributing to the stability of dry heat treatment ISF emulsions.

Publication Date

11-28-2019

First Page

22

Last Page

27,98

DOI

10.13652/j.issn.1003-5788.2019.11.006

Recommended Citation

Xiujie, ZHAO; Lihua, HUANG; Huainan, LUO; Yongjian, CAI; Mouming, ZHAO; and Qiangzhong, ZHAO (2019) "Effect of dry heat treatment on emulsifying properties of insoluble soybean fiber," Food and Machinery: Vol. 35: Iss. 11, Article 4.
DOI: 10.13652/j.issn.1003-5788.2019.11.006
Available at: https://www.ifoodmm.cn/journal/vol35/iss11/4

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