Physical properties of emulsion gels formulated with sonicated soy protein isolate

被引：42

作者：

Paglarini, Camila S. ^{[1
]}

Martini, Silvana ^{[2
]}

Pollonio, Marise A. R. ^{[1
]}

机构：

[1] Univ Campinas UNICAMP, Sch Food Engn, Dept Food Technol, BR-13083862 Campinas, SP, Brazil

[2] Utah State Univ, Dept Nutr Dietet & Food Sci, Logan, UT 84322 USA

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2019年 / 54卷 / 02期

基金：

巴西圣保罗研究基金会;

关键词：

Carrageenan; emulsion gel; functional foods; inulin; soybean oil; soybean protein; ultrasound treatment; HIGH-INTENSITY ULTRASOUND; BEEF FAT REPLACEMENT; GELLED EMULSION; EMULSIFYING PROPERTIES; RHEOLOGICAL PROPERTIES; MEAT-PRODUCTS; INULIN; FOOD; QUALITY; OIL;

D O I：

10.1111/ijfs.13957

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to determine the effect of high-intensity ultrasound (HIU) on physical properties of soy protein isolate dispersions (SPI) and their addition to emulsion gels (EG) containing soybean oil (SBO), inulin (IN) and carrageenan (CAR). Sonicated and non-sonicated SPI dispersions were mixed with CAR, IN and SBO and heated at 90 degrees C for 30 min to gel the emulsion. An increase in solubility and oil binding capacity was observed in sonicated SPI dispersions (S-SPI) compared to the non-sonicated ones. HIU changed the molecular weight of SPI and decreased apparent viscosity in the dispersions. The use of S-SPI in the EG reduced the droplet size and increased the hardness and G ' values. The use of S-SPI allowed a reduction of 75% of carrageenan in the EG without affecting the hardness of the gel. The results suggest that HIU can be used to improve rheological properties of functional EG.

引用

页码：451 / 459

页数：9

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