Stabilization of calcium-fortified soy protein emulsions by calcium chelating agent sodium tripolyphosphate
文献类型： 外文期刊
第一作者： Jiang, Zuqiang
作者： Jiang, Zuqiang;Li, Yonghong;Ying, Ruifeng;Huang, Meigui;Liao, Qiuhong;Hussain, Shahzad;Hayat, Khizar
作者机构：
关键词： Sodium tripolyphosphate; Soy protein; Calcium lactate; Emulsion; Emulsion stability
期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：3.1； 五年影响因子：3.5 ）
ISSN： 1226-7708
年卷期： 2025 年 34 卷 9 期
页码：
收录情况： SCI
摘要： Calcium-fortified soy protein emulsions stabilized by sodium tripolyphosphate are of considerable importance for the development of calcium-fortified soymilk products. This study aimed to investigate the characteristics and stabilities of calcium-fortified soy protein emulsions stabilized by sodium tripolyphosphate. When the concentration of sodium tripolyphosphate ranged from 0 to 0.6%, the emulsion potential and emulsification activity index gradually increased to 35.5 mV and 71.7 +/- 0.8%, while the particle size and flocculation index progressively decreased to 756.2 +/- 41.3 nm and 16.21%, respectively. However, when the concentration exceeded 0.6%, these characterization data plateaued. Microstructural analysis revealed a uniform distribution of droplets. Raman spectroscopy showed an increase in the ordered structure of proteins in the emulsion. Additionally, the centrifugal, thermal, and storage stabilities of the emulsion were enhanced. These findings offer insights into the properties of calcium-fortified soy protein emulsions stabilized by sodium tripolyphosphate and may contribute to expanding their utilization in emulsions and soy products.
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