Abstract
A flow-focusing microfluidic device driven by pressure was employed in soy protein emulsions with uniform droplet size and good morphology. The results suggested that pressure was an essential factor for droplet formation. The optimum parameter was at a continuous phase pressure of 140mbar and dispersed phase pressure of 80mbar. Under this condition, the droplet formation time was shortened to 0.20s, with average sizes of 39-43μm and coefficient of variation of about 2%. Emulsion stability was improved with increasing soy protein isolate (SPI) concentrations. At SPI concentrations higher than 20mg/mL, the emulsions exhibited improved stability against changes in temperature, pH and salt concentration. Emulsions prepared in this manner exhibited superior oxidative stability than those prepared by conventional methods utilizing homogenizers. This study showed that microfluidic technology can be applied to soy protein emulsions as an effective tool for preparing droplets with uniform size and enhanced stability.
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