Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO₄

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• 作者：Xufeng Wang^a ; Zhiyong He^a ; Maomao Zeng^a ; Fang Qin^a ; Benu Adhikari^b ; Jie Chen^a ; ^c ; ^{chenjie@jiangnan.edu.cn}
• 关键词：Soy protein ; Aggregates ; Emulsion gel ; Rheological properties ; Microstructure
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：130-138
• 全文大小：2494 K
• 卷排序：221

文摘

The effects of the size and content of soy protein isolate (SPI) aggregates on the rheological and textural properties of CaSO4-induced SPI emulsion gels were investigated. Considerable differences in the rheological, water-holding, and micro-structural properties were observed. The gels with larger and/or more SPI aggregates showed substantial increase in the elastic modulus and had lower gelation temperatures. Creep data suggested that the size of the SPI aggregates contributed more to the elastic modulus, whereas the increase of aggregate content enhanced the elastic modulus and viscous component of the gels. The water-holding capacity was markedly enhanced (p < 0.05) with the increase in both the size and content of SPI aggregates. Confocal laser scanning microscopy and scanning electron microscopy showed that larger and/or more SPI aggregates resulted in more homogeneous networks with smaller oil droplets. These insights provide important information for the product development in relation to soy protein–stabilized emulsions and emulsion gels.