Effects of different oils on the properties of soy protein isolate emulsions and gels

被引：93

作者：

Gu, Xin ^{[1
]}

Campbell, Lydia J. ^{[1
]}

Euston, Stephen R. ^{[1
]}

机构：

[1] Heriot Watt Univ, Sch Life Sci, Edinburgh EH14 4AS, Midlothian, Scotland

来源：

FOOD RESEARCH INTERNATIONAL | 2009年 / 42卷 / 08期

关键词：

Soy protein isolate; Emulsion gel; Palm stearin; Rheology; Viscoelasticity; Oil droplets; Protein adsorption; Fat adsorption capacity; EMULSIFYING PROPERTIES; RHEOLOGICAL PROPERTIES; VISCOELASTIC PROPERTIES; FOOD EMULSIONS; CASEIN GELS; MILK; WHEY; CONCENTRATE; STABILITY; TEXTURE;

D O I：

10.1016/j.foodres.2009.04.015

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The emulsion properties, protein adsorption and visco-elastic properties of heat-treated soy protein isolate (SPI) emulsions containing sunflower oil, soy oil and palm stearin were studied at neutral pH. The rheological properties, textural profile and fat adsorption capacity of subsequently induced glucono-delta-lactone (GDL) gels were investigated. At neutral pH the palm stearin emulsions showed higher stability than the sunflower and soy oil emulsions. The former also showed higher protein adsorption, emulsifying activity index and visco-elastic properties than the latter, indicating a higher denaturation degree for SPI at the oil/water interface of palm stearin emulsions at neutral pH. Acidified SPI-palm stearin emulsion gels were significantly harder than the soy and sunflower oil versions as well as the control (SPI without oil), whereas gels containing the two liquid oils were softer than the control. SPI-palm stearin gels also had higher fat adsorption capacity than SPI-sunflower oil/soy oil emulsion gels. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：925 / 932

页数：8

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