title: Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4.
abstract: The effects of the size and content of soy protein isolate (SPI) aggregates on the rheological and textural properties of CaSO4-induced SPI emulsion gels were investigated. Considerable differences in the rheological, water-holding, and micro-structural properties were observed. The gels with larger and/or more SPI aggregates showed substantial increase in the elastic modulus and had lower gelation temperatures. Creep data suggested that the size of the SPI aggregates contributed more to the elastic modulus, whereas the increase of aggregate content enhanced the elastic modulus and viscous component of the gels. The water-holding capacity was markedly enhanced (p<0.05) with the increase in both the size and content of SPI aggregates. Confocal laser scanning microscopy and scanning electron microscopy showed that larger and/or more SPI aggregates resulted in more homogeneous networks with smaller oil droplets. These insights provide important information for the product development in relation to soy protein-stabilized emulsions and emulsion gels.
authors.affiliation: State Key Laboratory of Food Science and Technology, and School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
authors.forename: Xufeng
authors.initials: X
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Food Science and Technology, and School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
authors.forename: Zhiyong
authors.initials: Z
authors.lastname: He
authors.affiliation: State Key Laboratory of Food Science and Technology, and School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
authors.forename: Maomao
authors.initials: M
authors.lastname: Zeng
authors.affiliation: State Key Laboratory of Food Science and Technology, and School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
authors.forename: Fang
authors.initials: F
authors.lastname: Qin
authors.affiliation: School of Applied Sciences, RMIT University, City Campus, Melbourne, VIC 3001, Australia.
authors.forename: Benu
authors.initials: B
authors.lastname: Adhikari
authors.affiliation: State Key Laboratory of Food Science and Technology, and School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: chenjie@jiangnan.edu.cn.
authors.forename: Jie
authors.initials: J
authors.lastname: Chen
mesh_terms: D003080:Cold Temperature; D004655:Emulsions / Q000737:chemistry; D005782:Gels / Q000737:chemistry; D007529:Isoflavones; D066329:Protein Aggregates / Q000502:physiology*; D012212:Rheology; D030262:Soybean Proteins / Q000737:chemistry*; D014867:Water / Q000737:chemistry
chemical_list: D004655:Emulsions; D005782:Gels; D007529:Isoflavones; D066329:Protein Aggregates; D030262:Soybean Proteins; D014867:Water
keywords: Aggregates; Emulsion gel; Microstructure; Rheological properties; Soy protein