Effect of Oil Content and Composition on the Gelling Properties of Egg-SPI Proteins Stabilized Emulsion Gels
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ORIGINAL ARTICLE
Effect of Oil Content and Composition on the Gelling Properties of Egg-SPI Proteins Stabilized Emulsion Gels Mengqi Zhang 1,2,3 & Yanjun Yang 1,2 & Nuria C. Acevedo 3 Received: 14 April 2020 / Accepted: 30 June 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Effects of different oils on the rheological properties, textural profile, water loss (WL), oil loss (OL) and microstructure of eggsoybean protein isolate (SPI) stabilized emulsion gels were investigated at neutral pH, wherein soybean oil, olive oil and menhaden oil were used to form emulsions. The results showed that viscosity of emulsions progressively increased with the increase of oil content. Similarly, analysis of the rheological behavior of the formulated emulsion gels revealed an increase in the mechanical strength (G’) with the increase in oil concentration, indicating that oil droplets played a significant role in the formation of the gel structure. In addition, at high levels of oil, the hardness and chewiness of emulsion gels were also high, while a slight decrease in springiness and cohesiveness were observed. A linear relationship between hardness and water/oil loss was found, whereas the Pearson correlation suggested that less drainage of water may slow down the outflow of oil. The microstructural images showed a more compact network as a result of the increase of oil content in the formulation. Scarce significant differences were found among emulsion gels formulated with different oil type, suggesting oil composition played a dispensable role on the gelling properties of emulsion gels. Keywords Egg-SPI composite proteins . Oil composition . Oil-emulsion gel . Rheology . Microstructure
Introduction Protein-stabilized emulsion filled gels, or emulsion gels, have recently attracted increasing interest because of their practical applications in food formulations [1]. For example, emulsion gel systems can be used as controlled-release carriers, especially for lipid-soluble bioactive substances, thus extending the possibilities to create foods with new and improved properties. Numerous studies have been conducted on emulsion gels formed by soybean proteins, whey proteins and milk proteins [2–10].
* Yanjun Yang [email protected] * Nuria C. Acevedo [email protected] 1
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People’s Republic of China
2
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People’s Republic of China
3
Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA
As an ingredient in emulsion gels, oil plays an important role in the texture of the system, imparting viscosity and taste. Oil droplets contained in gelled protein food systems have been categorized as active or inactive filler particles depending on their interaction with the surrounding gel matrix [11]. Active filler particles have hydrophilic surfaces and are integrated into the composite gel; wh
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