The perilla seed was crushed, passed through a 60 mesh sieve and degreased with petroleum ether in order to obtain perilla seed degreasing powder. The Perilla globulin was extracted by using the osborne method, and its emulsifying properties were studied. The O/W emulsion of Perilla globulin was applied, In order to study the effect of Perilla globulin concentration on emulsion stability. The results showed that the content of globulin in a defatted powder of Perilla frutescens was high, and its solubility, emulsifying activity and emulsifying stability showed a U-shaped curve in the range of pH 2-9. Within 0.25%-1.25% globulin concentration, with the increase of protein concentration, the particle size, flocculation index and coagulation index of emulsion decreased gradually, and the content and concentration of interfacial protein increased. During the storage of 14 days, the fat in the emulsion with concentration below 0.75% showed floating phenomenon, while the emulsion with a concentration higher than 1.0% showed better storage stability.
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