Structure, rheology, and functionality of emulsion-filled gels: Effect of various oil body concentrations and interfacial compositions

Yi Liao; Yufan Sun; Zhenxiao Wang; Mingming Zhong; Runnan Li; Shizhang Yan; Baokun Qi; Yang Li

Food Chemistry: X (Dec 2022)

Structure, rheology, and functionality of emulsion-filled gels: Effect of various oil body concentrations and interfacial compositions

Yi Liao,
Yufan Sun,
Zhenxiao Wang,
Mingming Zhong,
Runnan Li,
Shizhang Yan,
Baokun Qi,
Yang Li

Affiliations

Yi Liao: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
Yufan Sun: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
Zhenxiao Wang: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
Mingming Zhong: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
Runnan Li: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
Shizhang Yan: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
Baokun Qi: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; National Research Center of Soybean Engineering and Technology, Harbin, Heilongjiang 150030, China; Corresponding authors at: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Yang Li: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; National Research Center of Soybean Engineering and Technology, Harbin, Heilongjiang 150030, China; Corresponding authors at: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

Journal volume & issue: Vol. 16
p. 100509

Abstract

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The purpose of this study is to investigate the impact of varied oil body (OB) concentrations and interfacial compositions on the network topology and rheological and functional aspects of composite whey protein isolate (WPI) gels. Particle size and ζ-potential analyzes of the mixed gel solutions containing the OBs extracted at pH 6.8 (6.8-OB) and 11.0 (11.0-OB) revealed a greater aggregation in the 6.8-OB-containing mixed gel solution. 6.8-OB and 11.0-OB generated particle aggregates and oil-drop-embedded network architectures in the WPI gel, respectively. FT-IR analyses showed that OBs stabilized the protein gels' polymeric matrix by hydrogen bonding, steric hindrance, and hydrophobic interactions. Rheology and texture showed that OBs hardened gels. Low-field nuclear magnetic resonance showed that excessive inclusion of OBs (30% of 6.8-OB and 35% of 11.0-OB) compromised gel integrity and freeze–thaw stability. This study found that OBs can be active fillers in protein gels for functional meals.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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