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Preparation and Stability of Soy Protein Isolate-Xanthan Gum Composite and Bilayer Emulsions
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Yiming SUN1, Mengqi SHEN1, Man ZHANG1, Mengjie LI1, Baocheng XU1, 2, 3, *, Lili LIU1, 2, 3
Science and Technology of Food Industry | 2026, 47(1) : 94 - 103
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Science and Technology of Food Industry | 2026, 47(1): 94-103
• Research and Investigation •
Preparation and Stability of Soy Protein Isolate-Xanthan Gum Composite and Bilayer Emulsions
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Yiming SUN1, Mengqi SHEN1, Man ZHANG1, Mengjie LI1, Baocheng XU1, 2, 3, *, Lili LIU1, 2, 3
Affiliations
  • 1College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China
  • 2Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471000, China
  • 3National Experimental Teaching Demonstration Center of Food Processing and Safety, Luoyang 471003, China
Published: 2026-01-01 doi: 10.13386/j.issn1002-0306.2024120344
Outline
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To enhance the stability of emulsions prepared with soybean protein isolate (SPI) as the sole emulsifier, this study developed composite sunflower seed oil emulsions (SPI-XG-e) and bilayer emulsions (SPI-e/XG) using SPI and xanthan gum (XG) as co-emulsifiers. The primary objective was to investigate the effects of XG concentration on the physical characteristics of the emulsions, including mean particle size, Zeta potential, and turbidity, as well as their overall stability. The findings revealed that at a XG concentration of 1.0%, the bilayer emulsion demonstrated superior physical properties, characterized by a more uniform particle size distribution, a smaller mean particle diameter (0.63±0.03 μm), a higher absolute Zeta-potential value (46.70±0.25 mV), and a lower centrifugal stability constant (0.70%±0.46%). Comparative analysis of the composite and bilayer emulsions revealed that the latter exhibited enhanced environmental stress tolerance. Particularly, the bilayer emulsion prepared with 1.0% XG could maintain homogeneity for 7 days of storage at 4 ℃ with no detectable phase separation. After thermal treatment at 90 ℃, it retained a high absolute Zeta-potential value (44.47±0.31 mV) and showed no flocculation following three freeze-thaw cycles, demonstrating robust stability. This study provides actionable guidelines for developing highly stable oil-in-water emulsions in food manufacturing processes.

soy protein isolate  /  xanthan gum  /  bilayer emulsion  /  composite emulsion  /  stability
孙一鸣, 沈梦琪, 张曼, 李梦杰, 徐宝成, 刘丽莉. 大豆分离蛋白-黄原胶复合/双层乳液的制备及稳定性研究. 食品工业科技, 2026 , 47 (1) : 94 -103 . DOI: 10.13386/j.issn1002-0306.2024120344
Yiming SUN, Mengqi SHEN, Man ZHANG, Mengjie LI, Baocheng XU, Lili LIU. Preparation and Stability of Soy Protein Isolate-Xanthan Gum Composite and Bilayer Emulsions[J]. Science and Technology of Food Industry, 2026 , 47 (1) : 94 -103 . DOI: 10.13386/j.issn1002-0306.2024120344
Appendix
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Year 2026 volume 47 Issue 1
132
62
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Article Info
doi: 10.13386/j.issn1002-0306.2024120344
  • Receive Date：2024-12-26
  • Online Date：2026-10-24
  • Published：2026-01-01
Article Data
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History
  • Received：2024-12-26
Affiliations
    1College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China
    2Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471000, China
    3National Experimental Teaching Demonstration Center of Food Processing and Safety, Luoyang 471003, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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