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Nanomaterials 2018, 8(5), 307; https://doi.org/10.3390/nano8050307

Soy Protein Isolate-Phosphatidylcholine Nanoemulsions Prepared Using High-Pressure Homogenization

1
College of Food Science, Northeast Agricultural University, Harbin 150030, China
2
Shan Dong Yuwang Ecological Food Industry, Yucheng 251200, China
These authors contributed equally to this work.
*
Authors to whom correspondence should be addressed.
Received: 12 April 2018 / Revised: 29 April 2018 / Accepted: 4 May 2018 / Published: 7 May 2018
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Abstract

The nanoemulsions of soy protein isolate-phosphatidylcholine (SPI-PC) with different emulsion conditions were studied. Homogenization pressure and homogenization cycle times were varied, along with SPI and PC concentration. Evaluations included turbidity, particle size, ζ-potential, particle distribution index, and turbiscan stability index (TSI). The nanoemulsions had the best stability when SPI was at 1.5%, PC was at 0.22%, the homogenization pressure was 100 MPa and homogenization was performed 4 times. The average particle size of the SPI-PC nanoemulsions was 217 nm, the TSI was 3.02 and the emulsification yield was 93.4% of nanoemulsions. View Full-Text
Keywords: soy protein isolate; phosphatidylcholine; nanoemulsions; high-pressure homogenization soy protein isolate; phosphatidylcholine; nanoemulsions; high-pressure homogenization
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Li, Y.; Wu, C.-L.; Liu, J.; Zhu, Y.; Zhang, X.-Y.; Jiang, L.-Z.; Qi, B.-K.; Zhang, X.-N.; Wang, Z.-J.; Teng, F. Soy Protein Isolate-Phosphatidylcholine Nanoemulsions Prepared Using High-Pressure Homogenization. Nanomaterials 2018, 8, 307.

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