Soy protein isolates and phospholipids were used as emulsifiers to make stable oil/water(O/W) and water/oil(W/O) soy protein-phospholipid composite emulsion, and the effect of Lactobacillus plantarum on the emulsion was studied. The changes of particle size, potential, stability and microstructure of emulsion were analyzed during digestion through saliva, gastric juice and intestinal juice. Results showed that in the stomach, the emulsion oil droplets continuously increased, and the potential, emulsifying activity index (EAI) and emulsifying stability index (ESI) decreased. The particle size of O/W bacteria-free emulsion decreased from 3 405 to 1 858 nm, in the bacterial emulsion, it decreased from 3 826 to 2 204 nm. The particle size of W/O bacteria-free emulsion decreased from 5 269 to 1 963 nm, in W/O bacterial emulsion, it decreased from 5 680 to 2 449 nm. In the small intestine, the emulsion oil droplets were uniform, and the EAI and ESI increased. The particle size of O/W bacteria-free emulsion decreased from 1 434 to 691 nm, while in the bacterial emulsion, it decreased from 1 684 to 687 nm. The absolute value of the potential in bacteria-free emulsion reached the peak (75.73) at 7 h, which was greater than the maximum value of bacteria-free emulsion (70.66). The particle size of W/O bacteria-free emulsion decreased from 2 317 to 1 221 nm, while the particle size of bacterial emulsion decreased from 2 201 to 1 314 nm. The absolute value of the potential of bacteria-free emulsion reached a peak (75.66) at 7 h, which was larger than that of the bacteria-free emulsion (70.06).There was a significant difference between O/W and W/O emulsion (P<0.05). L. plantarum had a significant effect on soy protein-phospholipid composite emulsion (P<0.001), indicating that O/W emulsion is easier to digest than W/O, and L. plantarum exacerbates emulsion demulsification.
ZHU Hao
,
GUAN Junjun
,
LIU Xue
,
ZHENG Jianzhang
,
JI Xuyang
,
LU Xinkai
. Effect of Lactobacillus plantarum on soy protein-phospholipid complex emulsion in vitro digestion[J]. Food and Fermentation Industries, 2020
, 46(20)
: 27
-32
.
DOI: 10.13995/j.cnki.11-1802/ts.023397
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