Abstract:The soy protein isolatephosphatidylcholine (SPI-PC) was used as a composite emulsifier to encapsulate benzylisothiocyanate (BITC). The nanoemulsion was prepared by a jet cavitation machine to improve its freezethaw stability. The effect of jet cavitation press and freezethaw cycle on the freezethaw stability of nanoemulsion was studied by using oil yield and stratification coefficient as stability index. The thermal characteristics of emulsion freezethaw process were used to compare different jetcavitation pressures. The thermal behavior of the modified soy protein isolatephospholipid was taken as an emulsifier emulsion during crystallization and melting of the emulsion during freezing and thawing. The results showed that when the jetcavitation pressure was 0.8MPa, the layering coefficient of BITC nanoemulsion was 51.39% lower than that of the untreated sample, and the oil yield was 83.64% lower than that of the untreated sample. The average particle size was (252±6.2)nm, the PDI was 0.114±0.034, and the zeta potential was (-27.2±0.6)mV. It was observed that BITC was embedded in the composite emulsifier and evenly distributed in the emulsion system, and it was in a relatively stable state. By comparing the difference in thermal characteristics of the sample, it was reflected that the jetcavitation modified proteinphospholipid could significantly increase the freezethaw stability of the emulsion. It provided a certain reference for improving the bioavailability of BITC in food and medicine.