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Preparation, characterization and in vitro digestion of bamboo shoot protein/soybean protein isolate based-oleogels by emulsion-templated approach

文献类型： 外文期刊

作者： Li, Jiawen 1 ; Xi, Yuhang 1 ; Wu, Liangru 3 ; Zhang, Hui 1 ;

作者机构： 1.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Zhejiang Key Lab Agrofood Proc, Hangzhou 310058, Peoples R China

2.Zhejiang Univ, Innovat Ctr Yangtze River Delta, Jiaxing 314102, Peoples R China

3.Inst Food Sci, Zhejiang Acad Agr Sci, Hangzhou 310021, Peoples R China

关键词： Oleogel; Emulsion-templated approach; Bamboo shoot protein; Soybean protein isolate; In vitro digestion

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：10.7； 五年影响因子：10.9 ）

ISSN： 0268-005X

年卷期： 2023 年 136 卷

页码：

收录情况： SCI

摘要： The camellia oil emulsion was stabilized by the bamboo shoot protein and soybean protein isolate complex, and the oleogel system was prepared by the emulsion-templated approach. The results showed that the complex formed a weak gel network through intramolecular and intermolecular hydrogen bonds, and all oleogel samples exhibited good oil binding capacity (>50%). When the ratio of bamboo shoot protein/soybean protein isolate was 4:1, the oleogel exhibited the highest viscosity recovery rate (70.05%) and the strongest cohesiveness (30.98 g). As the ratio of bamboo shoot protein increased, all oleogel samples exhibited elastic-dominated solid-like behavior with good thermal stability. In vitro digestion measurements showed that when the ratio of bamboo shoot protein to soybean protein isolate was 2:1, the maximum release amount of free fatty acids could be reduced to 33.62%, and the release time was extended to 40 min. These results suggest that bamboo shoot protein can be used as a structural agent in oleogels, and it is promising for fabricating oleogel-based products.

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