title: Impact of the release rate of magnesium ions in multiple emulsions (water-in-oil-in-water) containing BSA on the resulting physical properties and microstructure of soy protein gel.
abstract: The objective of present study was to prepare multiple water-in-oil-in-water (W/O/W) emulsions that exhibit different release rates of magnesium ions; and assess their utility as coagulants in improving tofu quality. W/O/W emulsions containing bovine serum albumin (BSA) and magnesium chloride (MgCl2) were developed for controlled release applications. An increasing BSA concentration led to an increase in viscosity and droplet size of W/O/W double emulsions, as well as a decreased release rate of encapsulated Mg2+from emulsions. The gelation process of soy protein was simulated by conducting dynamic viscoelastic measurements. The rate constant (k) and saturated storage modulus (G'sat) values of soy protein gel decreased as BSA concentration increased, suggesting that BSA could slow the release of magnesium ions from double emulsions. Confocal laser scanning microscopy (CLSM) results showed that increased concentration of BSA created a more homogeneous microstructure of soy protein gels with smaller pores within the gel network structure.
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: Qiaomei
authors.initials: Q
authors.lastname: Zhu
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: Ling
authors.initials: L
authors.lastname: Zhao
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: Hui
authors.initials: H
authors.lastname: Zhang
authors.affiliation: Biological Resources and Post-Harvest Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki, Japan.
authors.forename: Masayoshi
authors.initials: M
authors.lastname: Saito
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; College of Food Science and Technology, Henan University of Technology, Zhengzhou, China. Electronic address: ljyin@cau.edu.cn.
authors.forename: Lijun
authors.initials: L
authors.lastname: Yin
mesh_terms: D000818:Animals; D002417:Cattle; D004655:Emulsions / Q000737:chemistry; D005782:Gels / Q000737:chemistry*; D008274:Magnesium / Q000378:metabolism*; D018613:Microscopy, Confocal; D009821:Oils / Q000737:chemistry*; D012710:Serum Albumin, Bovine / Q000737:chemistry*; D045730:Soy Foods / Q000032:analysis*; D030262:Soybean Proteins / Q000737:chemistry*; D014867:Water / Q000737:chemistry*
chemical_list: D004655:Emulsions; D005782:Gels; D009821:Oils; D030262:Soybean Proteins; D014867:Water; D012710:Serum Albumin, Bovine; D008274:Magnesium
keywords: BSA; MgCl(2); Microstructure; Release rate; Tofu; W/O/W emulsions