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

    Research output: Contribution to journalArticle

    Abstract

    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-d-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. © 2009 Elsevier Ltd. All rights reserved.

    Original languageEnglish
    Pages (from-to)925-932
    Number of pages8
    JournalFood Research International
    Volume42
    Issue number8
    DOIs
    Publication statusPublished - Oct 2009

    Fingerprint

    Soybean Proteins
    Emulsions
    Oils
    Gels
    Adsorption
    Fats
    Denaturation
    Lactones
    Proteins
    Water
    Liquids
    sunflower seed oil

    Keywords

    • Emulsion gel
    • Fat adsorption capacity
    • Oil droplets
    • Palm stearin
    • Protein adsorption
    • Rheology
    • Soy protein isolate
    • Viscoelasticity

    Cite this

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    title = "Effects of different oils on the properties of soy protein isolate emulsions and gels",
    abstract = "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-d-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. {\circledC} 2009 Elsevier Ltd. All rights reserved.",
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    Effects of different oils on the properties of soy protein isolate emulsions and gels. / Gu, Xin; Campbell, Lydia J.; Euston, Stephen R.

    In: Food Research International, Vol. 42, No. 8, 10.2009, p. 925-932.

    Research output: Contribution to journalArticle

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