Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan Gum

被引：8
作者：
Su, Yujie [1 ,2 ]
Zhang, Wanqiu [1 ,2 ]
Liu, Ruidan [1 ,2 ]
Chang, Cuihua [1 ,2 ]
Li, Junhua [1 ,2 ]
Xiong, Wen [3 ]
Yang, Yanjun [1 ,2 ]
Gu, Luping [1 ,2 ,3 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
[3] Hunan Engn & Technol Res Ctr Food Flavors & Flavor, Jinshi 415400, Peoples R China
来源：
FOODS | 2023年 / 12卷 / 09期
关键词：
egg white protein; microgel; xanthan gum; emulsion-template method; oleogels; EDIBLE OLEOGELS; LIPID OXIDATION; EMULSIFYING PROPERTIES; SOY PROTEIN; ISOLATE; STABILITY;
D O I：
10.3390/foods12091884
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, oleogels were prepared by the emulsion-template method using egg-white protein microgel as a gelator and xanthan gum (XG) as thickener. The physicochemical properties of the emulsion and oleogels were investigated. The adsorption of protein on the surface of the oil droplet reached saturation when the protein microgel concentration reached 2%. The excess protein combined with XG and accumulated on the outer layer of the oleogel, which prevented the emulsion from flocculation, enhanced the oil-holding capacity of the oleogel, and had a positive effect on preventing the oxidation of oil. When the concentration of XG was less than 0.4%, the EWP microgel, combined with the XG, stabilized the emulsion. As the concentration of XG was greater than 0.4%, excessive XG in the emulsion improved the viscosity and mechanical properties of the emulsion to prevent the aggregation of oil droplets. However, the change in XG concentration had no significant effect on the oxidation of the oil.
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页数：16
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