Mechanical, thermal stability and microstructural properties of emulsion-filled gels: Effect of sugar beet pectin/soy protein isolate ratio. (April 2021)

• Record Type: Journal Article
• Authors: Feng, Liping; Jia, Xin; Yan, Jinxin; Yan, Wenjia; Yin, Lijun
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 141(2021)
• Publication Date: 2021-04
• Subjects: Soy protein isolate -- Sugar beet pectin -- Emulsion-filled gels -- Composition-property relations -- Gelation mechanism; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.110917
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The current study focused on how matrix ratio affected the gel properties and microstructures of sugar beet pectin (SBP)/soy protein isolate (SPI)-based gels with and without emulsion. Roles of emulsion stabilized by Tween 20 and different ratios of matrices in gelation induced by laccase and heat treatment were evaluated. The textural, rheological and thermal stability properties of either gels or gels containing emulsion were enhanced with increasing level of SBP and weakened with increasing concentration of SPI. With the increase of SBP concentration, the emulsion addition showed no significant influence on the textural parameters of gels. However, the thermal stability of gel was weakened because of the emulsion addition. The E/P212 showed improved textural and rheological properties compared with the gel without emulsion. All gels exhibited a frequency-independent behavior, and the water holding capacity of each gel was about 90%. Moreover, microstructure analysis indicated that the well-filled honeycomb gel was formed in E/P212. The gelation behavior was mainly dominant by SBP, and the underlying gelation mechanism was that the SBP was cross-linked to promote the gelatinization reaction and rate of SPI. Highlights: The mechanical and thermal stability properties of emulsion-filled gels are positively correlated with the content of SBP. The well-filled honeycomb gel structure was formed in E/P212. The SBP was cross-linked to promote the gelatinization reaction and rate of SPI. Tailoring matrix ratio is a potential way to modulate gel strength and structure.