Enhanced CaSO4-induced gelation properties of soy protein isolate emulsion by pre-aggregation

Wang, X, Zeng, M, Qin, F, Adhikari, B, He, Z and Chen, J 2018, 'Enhanced CaSO4-induced gelation properties of soy protein isolate emulsion by pre-aggregation', Food Chemistry, vol. 242, pp. 459-465.


Document type: Journal Article
Collection: Journal Articles

Title Enhanced CaSO4-induced gelation properties of soy protein isolate emulsion by pre-aggregation
Author(s) Wang, X
Zeng, M
Qin, F
Adhikari, B
He, Z
Chen, J
Year 2018
Journal name Food Chemistry
Volume number 242
Start page 459
End page 465
Total pages 7
Publisher Elsevier
Abstract The effects of CaSO 4 -induced pre-aggregation on the rheological and structural properties of soy protein isolate (SPI) emulsion gels were investigated. As the Ca 2+ concentration during pre-aggregation increased (from 0 mM to 7.5 mM), the elastic modulus of the gels showed substantial increase, indicating stiffer gel structures. Large-deformation rheology suggested stronger but more brittle networks formed at higher Ca 2+ concentration during pre-aggregation. However, when the pre-aggregated Ca 2+ concentration reached 10 mM, the corresponding gel became weaker. Water-holding capacity (WHC) of the gels were significantly improved via the pre-aggregation process. The differences in rheological properties and WHC among the gels were consistent with the variation in their microstructures. Pre-aggregation helped to form denser and more uniform structures with thicker strands, whereas over aggregation made the gel network coarser.
Subject Food Sciences not elsewhere classified
Keyword(s) Emulsion gel
Microstructure
Pre-aggregation
Rheology
Soy protein isolate
DOI - identifier 10.1016/j.foodchem.2017.09.044
Copyright notice © 2017 Elsevier Ltd
ISSN 0308-8146
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