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

被引：7
|
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.
引用
收藏
页数：16
相关论文
共 37 条
  • [31] General liquid vegetable oil structuring via high internal phase Pickering emulsion stabilized by soy protein isolate nanoparticles
    Wang, Chenzhi
    Guan, Xin
    Sang, Jun
    Zhou, Jiajing
    Wang, Chunhua
    Ngai, To
    Lin, Wei
    JOURNAL OF FOOD ENGINEERING, 2023, 356
  • [32] Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion
    Qiu, Chaoying
    Zhao, Mouming
    Decker, Eric Andrew
    McClements, David Julian
    FOOD RESEARCH INTERNATIONAL, 2015, 74 : 131 - 139
  • [33] Superlight macroporous aerogels produced from cold-set egg white protein hydrogels show superior oil structuring capacity
    Alavi, Farhad
    Ciftci, Ozan N.
    FOOD HYDROCOLLOIDS, 2023, 136
  • [34] Structuring of acidic oil-in-water emulsions by controlled aggregation of nanofibrillated egg white protein in the aqueous phase using sodium hexametaphosphate
    Alavi, Farhad
    Chen, Lingyun
    Emam-Djomeh, Zahra
    FOOD HYDROCOLLOIDS, 2021, 112
  • [35] High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides
    Ai, Minmin
    Zhang, Zheng
    Fan, Hong
    Cao, Yuanyuan
    Jiang, Aimin
    FOOD HYDROCOLLOIDS, 2021, 111
  • [36] Effect of egg white protein-insoluble soybean fiber interactions on the formation and structural characteristics of low-oil emulsion gels
    Zhao, Xiujie
    Chen, Bifen
    Liu, Tongxun
    Cai, Yongjian
    Deng, Xinlun
    Zhao, Mouming
    Zhao, Qiangzhong
    FOOD HYDROCOLLOIDS, 2023, 140
  • [37] Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oil
    Liu, Jingbo
    Zhang, Renzhao
    Jiang, Hongyu
    Yan, Zhaohui
    Zhang, Yudan
    Zhang, Ting
    Liu, Xuanting
    FOOD HYDROCOLLOIDS, 2023, 135
1234