Affiliation:
1. College of Food Science and Engineering Tarim University Alar China
2. Production and Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang Alar, Xinjiang China
3. College of Food Science and Technology Huazhong Agricultural University Wuhan China
Abstract
AbstractIn order to improve the physicochemical stability of soy protein isolate (SPI) emulsion, lactoferrin (LF) was used to modify the interface layer. The stable multilayer emulsion can be formed when the content of lactoferrin is 0.5% at pH 5. The emulsion with good stability was at pH 3–7, and it was also stable to temperature change. The FFAs release of SPI emulsion and LF‐SPI emulsion was 103.9% and 103.7%, respectively. The results showed that the lactoferrin layer did not hinder the digestion of oil and the bioaccessibility of carotenoids, but lactoferrin layer improved the physicochemical stability of SPI emulsions. This work provides information valuable in the design of emulsion formulations for applications in the food, pharmaceutical, and personal care industries.
Funder
National Natural Science Foundation of China