Heating-homogenization synergistic preparation of soy protein isolate-sodium alginate composite particles and their...

In this study, composite particles were prepared through the synergistic effect of heating and homogenization of soy protein isolate (SPI) and sodium alginate (SA), aiming to observe how different SA concentrations affect the structure and physicochemical quality of the composite particles. The composite particles were assessed using various methods such as turbidity analysis, Fourier infrared spectroscopy, and UV-visible absorption spectroscopy, and the results revealed that SA could considerably increase the composite particle stability. The particle size, turbidity, emulsifying properties, and foaming properties of the composite particles were significantly improved as the SA content increased, with the maximum protein solubility occurring at 1.0 wt% SA. Furthermore, Hydrophobic interactions and hydrogen bonding altered the structure of the composite particles. A theoretical foundation was established for the creation of new food emulsifiers and the enhancement of food stability.