The invention relates to a preparation method of a
soybean protein emulsion with high emulsibility, and belongs to the field of
deep processing of
soybean protein. The method comprises the following steps: dissolving
soybean lecithin to obtain a
soybean lecithin solution, then adding
phospholipase A2 for enzymolysis, and after enzymolysis, freeze-
drying the
soybean lecithin solution so as to obtain hydrolyzed soybean
lecithin powder; dissolving the hydrolyzed soybean
lecithin powder into a
phosphoric acid buffer solution, and magnetically stirring the hydrolyzed soybean
lecithin powder and the
phosphoric acid buffer solution until the hydrolyzed soybean lecithin powder is completely dissolved to obtain a hydrolyzed soybean lecithin solution; dissolving
soy protein isolate into the
phosphoric acid buffer solution, and magnetically stirring the
soy protein isolate and the phosphoric acid buffer solution until the
soy protein isolate is completely dissolved to obtain a
soybean protein solution; and mixing the hydrolyzed soybean lecithin solution and the soybean
protein solution to obtain mixed liquor, adding
grape seed oil to the mixed liquor, and performing homogenizing treatment so as to obtain the soybean
protein emulsion with high emulsibility. The composite
emulsion obtained by the method is high in emulsifying activity, high in emulsifying stability, safe and harmless, and is suitable for food trade and the like. In addition, the method also has the characteristics of being simple in technology, mild in
reaction conditions, safe to operate and the like.