Acid-Mediated Formation of Soybean Isolate Protein Emulsion Gels with Soybean Oil as an Active Component
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Sample Preparation
2.2.1. SPI emulsion for Gel Formation
2.2.2. Acid-Mediated SPI Emulsion Gels
2.2.3. Acid-Mediated Emulsion Gels for CLSM Test
2.2.4. Freeze-Drying Acid-Mediated SPI Emulsion Gels
2.3. Rheological Test
2.3.1. Gel Formation
2.3.2. Time Sweep Test
2.3.3. Frequency Sweep Test
2.3.4. Creep/Recovery Test
2.4. CLSM Test and Analysis of Fractals
2.5. Electron Microscope Scanning Test (SEM)
2.6. Thermal Analysis
2.7. Water-Holding Gel Test (WHC)
2.8. Data Processing and Statistical Analysis
3. Result and Discussion
3.1. Time Sweep Test
3.2. Frequency Sweep
3.3. Creep Recovery
3.4. Microstructure and Fractal Dimension of Acid-Mediated SPI Emulsion Gels
3.5. Thermal Analysis
3.6. Water-Holding Capacity
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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(A) | ||||||
Oil Concentration | G′∞ | K | tg | R2 | ||
%, v/v | Pa | 1/s | s | % | ||
0 | 374.153 ± 2.135 a | 0.004 a | 152.565 ± 0.764 b | 100 | ||
2 | 439.681 ± 1.418 b | 0.005 b | 149.822 ± 0.525 b | 100 | ||
4 | 439.055 ± 1.721 b | 0.005 bc | 143.174 ± 0.728 a | 100 | ||
6 | 472.587 ± 1.859 c | 0.005 c | 143.607 ± 0.752 a | 100 | ||
8 | 544.840 ± 2.097 d | 0.005 c | 141.003 ± 0.765 a | 100 | ||
(B) | ||||||
Oil concentration | G′ = K′*ωn′ | G′ = K″*ωn″ | ||||
%, v/v | K′ | n′ | R2 | K″ | n″ | R2 |
0 | 892.139 ± 2.931 b | 0.096 ± 0.001 b | 99.9% | 129.695 ± 1.680 c | 0.178 ± 0.003 b | 99.7% |
2 | 911.285 ± 2.262 c | 0.096 ± 0.001 b | 99.9% | 130.854 ± 1.970 c | 0.159 ± 0.004 a | 99.5% |
4 | 876.587 ± 2.047 a | 0.112 ± 0.001 d | 99.9% | 125.341 ± 1.549 a | 0.172 ± 0.003 b | 99.7% |
6 | 929.127 ± 2.464 d | 0.101 ± 0.001 c | 99.9% | 118.650 ± 1.411 a | 0.163 ± 0.003 a | 99.7% |
8 | 1056.525 ± 2.570 e | 0.093 ± 0.001 a | 99.9% | 131.465 ± 1.462 c | 0.163 ± 0.003 a | 99.6% |
(A) | ||||||
Oil Concentration | GH | GV | τ | ηN | ηV | R2 |
%, v/v | Pa | Pa | S | Pa*s | Pa*s | % |
0 | 861.635 ± 5.321 a | 2075.571 ± 42.104 a | 7.398 ± 0.386 a | 230,742.278 ± 7932.363 a | 15,355.074 | 99.5 |
2 | 903.273 ± 5.428 bc | 2321.979 ± 47.892 ab | 7.226 ± 0.385 a | 246,432.549 ± 8199.358 a | 16,778.620 | 99.5 |
4 | 939.652 ± 4.960 c | 2539.683 ± 51.159 b | 7.678 ± 0.394 a | 272,826.116 ± 9029.826 ab | 19,499.686 | 99.6 |
6 | 873.812 ± 4.507 ab | 2491.641 ± 50.563 b | 7.494 ± 0.390 a | 251,036.066 ± 7834.447 a | 18,672.358 | 99.6 |
8 | 1018.474 ± 5.192 d | 2983.496 ± 59.241 c | 7.191 ± 0.369 a | 319,116.026 ± 10,294.577 b | 21,454.320 | 99.6 |
(B) | ||||||
Oil concentration | Recovery rate | |||||
%, v/v | % | |||||
0 | 86.64 | |||||
2 | 86.03 | |||||
4 | 86.70 | |||||
6 | 87.66 | |||||
8 | 92.20 |
(A) | |||||||
Oil Concentration | Weight | Protein Peak Min T1 | Heat Flow 1 | Enthalpy Value 1 | Oil Peak Min T2 | Heat Flow 2 | Enthalpy Value 2 |
%, w/w | mg | °C | w/g | J/g | ℃ | w/g | J/g |
0 | 2.507 | 95.930 | −0.864 | 36.465 | 156.230 | −0.043 | 6.741 |
2 | 3.289 | 95.905 | −0.912 | 31.468 | 158.665 | −0.749 | 7.832 |
4 | 4.509 | 110.115 | −0.819 | 18.776 | 149.620 | −0.771 | 1.791 |
6 | 2.597 | 95.080 | −0.700 | 16.389 | 160.735 | −0.649 | 7.282 |
8 | 2.386 | 98.550 | −0.739 | 7.719 | 155.180 | −0.701 | 4.896 |
(B) | |||||||
Oil content | Peak value 1 | Weightlessness ratio 1 | Peak Value 2 | Weightlessness Ratio 2 | Peak value 3 | Weightlessness ratio 3 | |
% | °C | % | °C | % | °C | % | |
0 | 201.64 | 16.77 | 321.09 | 32.38 | N/A | 33.72 | |
2 | 210.95 | 11.10 | 326.57 | 29.67 | 380.65 | 35.82 | |
4 | 211.68 | 11.02 | 326.46 | 48.47 | 395.82 | 20.48 | |
6 | 210.61 | 9.64 | 335.11 | 53.08 | 401.53 | 16.28 | |
8 | 215.11 | 7.68 | 331.60 | 54.95 | 414.89 | 16.25 |
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Bi, C.; Zhou, T.; Wu, Z.; Huang, Z. Acid-Mediated Formation of Soybean Isolate Protein Emulsion Gels with Soybean Oil as an Active Component. Foods 2023, 12, 1754. https://doi.org/10.3390/foods12091754
Bi C, Zhou T, Wu Z, Huang Z. Acid-Mediated Formation of Soybean Isolate Protein Emulsion Gels with Soybean Oil as an Active Component. Foods. 2023; 12(9):1754. https://doi.org/10.3390/foods12091754
Chicago/Turabian StyleBi, Chonghao, Tong Zhou, Zeyuan Wu, and Zhigang Huang. 2023. "Acid-Mediated Formation of Soybean Isolate Protein Emulsion Gels with Soybean Oil as an Active Component" Foods 12, no. 9: 1754. https://doi.org/10.3390/foods12091754