The influence of different aqueous phase component on soy protein-phospholipid complex emulsifying system

The emulsion system is composed of aqueous phase and oil phase.The additives in the aqueous phase differently influenced the properties of W/O emulsions prepared with the lecithin.Soy protein isolate and its major components (7S, 11S globulin) were separated and purified in this experiment from soybean.The composition of the aqueous phase was varied by adding soy protein isolate (SPI) , β-conglycinin (7S) , glycinin (11S) and their effect on the particle size distribution as well as on the viscosity of the emulsion was investigated.Protein-phospholipid complex emulsions were more stable and smaller in droplet size when they contained 7S in aqueous phase.