title: Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.
abstract: BACKGROUND
  In this study, soy protein isolate/sugar beet pectin (SPI/SBP) emulsion gels were prepared through an enzymatic gelation process. The effects of emulsifier (SBP, SPI or SPI/SBP complex) and emulsification process on the microstructure, texture, breakdown properties and aroma release behavior of resulting emulsion gels were investigated.
  
  
  RESULTS
  Oil emulsification by SBP/SPI complex resulted in a higher amount of emulsifier absorbing on the oil-water interface than by SBP and SPI alone, indicating that a more compact interfacial network was formed. Flocculation of oil droplets was observed and corresponding emulsion gels exhibited lower fracture force and strain when the oil was emulsified by SPI and SBP/SPI complex. Moreover, emulsion gels with small droplets produced a greater quantity of small fragments after mastication. However, microstructure did not have a significant effect on breakdown properties of emulsion gels. Headspace gas chromatography analysis showed that the release rate of ethyl butyrate before and after mastication was significantly lower in emulsion gel with more compact network, but the release of aroma compounds with higher hydrophobicity did not show a significant influence of the microstructure and texture of emulsion gel.
  
  
  CONCLUSIONS
  This finding provides a useful application for designing semi-solid foods with desirable flavor perception. © 2016 Society of Chemical Industry.
authors: Food Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.
authors: Jun-Jie
authors: JJ
authors: Hou
authors: Food Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.
authors: Jian
authors: J
authors: Guo
authors: Food Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.
authors: Jin-Mei
authors: JM
authors: Wang
authors: Food Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.|State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China.
authors: Xiao-Quan
authors: XQ
authors: Yang
mesh_terms: D027461:Beta vulgaris / Q000737:chemistry*; D002087:Butyrates / Q000032:analysis / Q000737:chemistry; D002208:Caproates / Q000032:analysis / Q000737:chemistry; D002210:Caprylates / Q000032:analysis / Q000737:chemistry; D055598:Chemical Phenomena; D003314:Corn Oil / Q000737:chemistry; D045703:Emulsifying Agents / Q000032:analysis / Q000737:chemistry*; D004655:Emulsions; D005503:Food Additives / Q000032:analysis / Q000737:chemistry*; D005782:Gels; D006358:Hot Temperature; D006801:Humans; D008409:Mastication; D055595:Mechanical Phenomena; D009812:Odorants; D010316:Particle Size; D010368:Pectins / Q000032:analysis / Q000737:chemistry*; D018517:Plant Roots / Q000737:chemistry*; D012677:Sensation; D030262:Soybean Proteins / Q000032:analysis / Q000737:chemistry*; D013499:Surface Properties; D014835:Volatilization
chemical_list: D002087:Butyrates; D002208:Caproates; D002210:Caprylates; D045703:Emulsifying Agents; D004655:Emulsions; D005503:Food Additives; D005782:Gels; D030262:Soybean Proteins; D003314:Corn Oil; C549324:ethyl caprylate; D010368:Pectins; C079237:ethyl hexanoate; C045572:ethyl butyrate
keywords: aroma release; emulsion gel; oil-water interface; soy protein; sugar beet pectin