Konjac glucomannan-assisted fabrication of stable emulsion-based oleogels constructed with pea protein isolate and its application in surimi gels

被引：33
作者：
Tan, Zhifeng [1 ]
Yang, Xiaoqing [1 ]
Wang, Zheming [1 ]
Chen, Zhejin [1 ]
Pan, Jinfeng [1 ]
Sun, Qinxiu [1 ,3 ]
Dong, Xiuping [1 ,2 ]
机构：
[1] Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, SKL Marine Food Proc & Safety Control, Dalian 116034, Peoples R China
[2] Dalian Polytech Univ, Acad Food Interdisciplinary Sci, Dalian Technol Innovat Ctr Chinese Prepared Food, Dalian 116034, Liaoning, Peoples R China
[3] Guangdong Ocean Univ, Sch Food Sci & Technol, Zhanjiang 524088, Guangdong, Peoples R China
来源：
FOOD CHEMISTRY | 2024年 / 443卷
关键词：
Pea protein isolate; Konjac glucomannan; Oleogels; Surimi products; Textural characteristics; PHYSICOCHEMICAL PROPERTIES; OIL; PARTICLES; STABILITY; GELATION; TEXTURE; PECTIN;
D O I：
10.1016/j.foodchem.2024.138538
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Konjac glucomannan (KGM) is widely used as a stabilizer for the structuring of highly unsaturated oils. This study aimed to investigate the changes in structure and functional properties of soybean oil - based oleogels (emulsion template method) prepared with different amounts of KGM-modified pea isolate protein (PPI). The findings revealed that the oleogels formed threedimensional networks through van der Waals interactions and hydrogen bonding between the stretched PPI and KGM. As the amount of KGM increased, the oil droplets were more uniformly dispersed within the continuous PPI - KGM rigid network, especially when the ratio of PPI to KGM was 4:1. This formulation also showed the highest thixotropy (73.2 %) and the best oil binding capacity (94 %). Cryo - SEM revealed that the oleogel - prepared surimi gels successfully enclosed oil droplets in a dense matrix through a dual stabilization mechanism. Additionally, the incorporation of oleogels significantly improved the textural properties of surimi in comparison to directly adding oil.
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页数：9
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