Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels

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• 作者：Jun-Jie Hou ; Jian Guo ; Jin-Mei Wang and Xiao-Quan Yang
• 刊名：Journal of the Science of Food and Agriculture
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：96
• 期：13
• 页码：4449-4456
• 全文大小：1328K
• ISSN：1097-0010

文摘

In this study, soy protein isolate/sugar beet pectin (SPI/SBP) emulsion gels were prepared through an enzymatic gelation process. The effects of emulsifier (SBP, SPI or SPI/SBP complex) and emulsification process on the microstructure, texture, breakdown properties and aroma release behavior of resulting emulsion gels were investigated.