Effect of W/O emulsion coagulants on rheological properties and microstructure of cold-set SPI gels

被引：0
|
作者：
Zhu, Qiaomei [1 ]
Li, Jinlong [1 ]
Fan, Xin [1 ]
Yin, Lijun [1 ]
机构：
[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing
来源：
Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery | 2015年 / 46卷 / 02期
关键词：
Coagulants; Cold-set gel; Microstructure; Rheological properties; Texture analysis; W/O emulsions;
D O I：
10.6041/j.issn.1000-1298.2015.02.036
中图分类号：
学科分类号：
摘要：
Scanning electron microscopy (SEM), texture profile analysis (TPA) and dynamic rheology technique were applied to investigate the effect of traditional bittern and different water in oil (W/O) emulsion coagulants on the rheological properties and microstructure of cold-set SPI gels. Rheological tests suggested that the development of the mechanical moduli (G') of these SPI gels was highly dependent on the release rate of magnesium salts from W/O emulsions. The values of G' in all cold-set SPI gels gradually increased with the extension of time and W/O emulsion coagulants prolonged the solidification time of cold-set SPI gels in comparison with traditional bittern coagulant. This could be attributed to the controlled-release properties of W/O emulsion coagulants. In addition, cold-set SPI gel prepared with W/O emulsion coagulant containing WPI exhibited a longer solidification time and a lower value of G' than W/O emulsions without WPI. Cold-set SPI gels induced by W/O emulsion coagulants had better microstructure than that of traditional bittern coagulant as shown by SEM results, which elucidated that W/O emulsion coagulants could obviously decrease the strength of cold-set SPI gels and produce protein gels with smaller pores and more homogeneous network structure. ©, 2015, Chinese Society of Agricultural Machinery. All right reserved.
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页码：240 / 246
页数：6
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