Influence of variation in phase ratio and protein content on physicochemical properties and structure of soy protein isolate-konjac glucomannan double emulsion gels applicable as solid cubic fat substitutes

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-11-16 DOI:10.1016/j.foodchem.2024.142023

Yuqing Ren, Xinnan Ye, Lai Wei, He Li, Jinnuo Cao, Bushra Safdar, Xinqi Liu

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Abstract

The effects of variations in the ratios of the inner water phase (W₁), palm oil phase (O), and outer water phase (W₂) in double emulsions (W/O/W), as well as the soy protein concentrations in W₂, on the physicochemical properties and structure of double emulsion gels (DEG) used as solid cubic fat substitutes were investigated. Results showed that an increase in the proportion of O led to a 144 % increase in the size of the double emulsion particles, and a 15.38 % decrease in the cohesiveness of the DEG. The large aggregated oil droplets enlarged the network's porosity. High protein content contributed to the formation of a denser DEG network, resulting in a 32.64 % increase in the gel's hardness. Additionally, variations in the W₁:O ratio had a highly significant effect on the properties of the DEG. These results conclusively proved the feasibility of improving DEG properties by adjusting the basic emulsion ratios.

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相比例和蛋白质含量变化对大豆分离蛋白-魔芋葡甘露聚糖双乳液凝胶（可用作固体立方体脂肪替代品）理化性质和结构的影响

研究了双乳液（W/O/W）中内水相（W1）、棕榈油相（O）和外水相（W2）的比例变化以及 W2 中大豆蛋白浓度的变化对用作固体立方体脂肪替代品的双乳液凝胶（DEG）的理化性质和结构的影响。结果表明，O 的比例增加会导致双乳液颗粒的大小增加 144%，双乳液凝胶的凝聚力降低 15.38%。大量聚集的油滴扩大了网络的孔隙率。高蛋白质含量有助于形成更致密的 DEG 网络，从而使凝胶的硬度增加了 32.64%。此外，W1:O 比例的变化对 DEG 的性能也有非常显著的影响。这些结果最终证明了通过调整基本乳液比例来改善 DEG 性能的可行性。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.