Abstract
AbstractThe present study aimed to investigate the forward and backward extraction efficiency, structure, and emulsifying properties of soybean proteins obtained through bis (2‐ethylhexyl) sulfosuccinate sodium salt (AOT) reverse micelle, as well as their relationship. The results showed that the extraction efficiency was the highest with the forward extraction time of 25 min, pH of 3.0, temperature of 45°C, KCl concentration of 0.0 mol L−1, and the backward extraction time of 10 min, pH of 4.0, temperature of 30°C, KCl concentration of 0.5 mol L−1. Significant changes in the secondary structure and fluorescence intensity of soybean protein after AOT reverse micelle extraction were observed. More β‐sheet structure and higher fluorescence intensity corresponded to the higher emulsion stability of soybean protein. The results indicated that reverse micelle extraction shows great application in food industry.
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