Study on preparation of acylated soy protein and stability of emulsion,Journal of the Science of Food and Agriculture

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Study on preparation of acylated soy protein and stability of emulsion
Journal of the Science of Food and Agriculture ( IF 4.1 ) Pub Date : 2021-02-04 , DOI: 10.1002/jsfa.11139
Nan Xia _{1,

2} , Xing-Xing Lu _{1,

2} , Zhi Zheng _{1,

2} , Dong-Dong Mu _{1,

2} , Xi-Yang Zhong _{1,

2} , Shui-Zhong Luo _{1,

2} , Yan-Yan Zhao _{1,

2}

Affiliation

Protein can be used as an emulsifier to improve emulsion stability at the interface of water-in-oil emulsion. However, natural soybean protein isolate (SPI) does not meet the high demands as an emulsifier in the food industry. The effect of acylation modification by ethylenediaminetetraacetic dianhydride (EDTAD; 0–300 g kg⁻¹) on the physicochemical properties of SPI was studied.

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