Impact of Oil Bodies on Structure, Rheology and Function of Acid-Mediated Soy Protein Isolate Gels
文献类型： 外文期刊
作者： Liu, Songbin 1 ; Zhao, Zhihao 2 ; Zhou, Pengfei 2 ; Deng, Yuanyuan 2 ; Liu, Guang 2 ; Li, Ping 2 ; Zeng, Jiarui 2 ; Zhang, Yi 1 ; Zhang, Mingwei 2 ;
作者机构： 1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Key Lab Funct Foods, Minist Agr & Rural Affairs,Guangdong Key Lab Agr P, Guangzhou 510610, Peoples R China
关键词： acid-mediation; emulsion-filled gels; microstructure; oil bodies; soy protein isolate
期刊名称：FOODS （ 2022影响因子：5.2； 五年影响因子：5.5 ）
年卷期： 2024 年 13 卷 9 期
收录情况： SCI
摘要： Oil bodies (OBs) are naturally occurring pre-emulsified oil droplets that have broad application prospects in emulsions and gels. The main purpose of this research was to examine the impact of the OB content on the structure and functional aspects of acid-mediated soy protein isolate (SPI) gel filled with OBs. The results indicated that the peanut oil body (POBs) content significantly affected the water holding capacity of the gel. The rheological and textural analyses showed that POBs reduced the gel strength and hardness. The scanning electron and confocal laser scanning microscopy analyses revealed that POBs aggregated during gel formation and reduced the gel network density. The Fourier transform infrared spectrum (FTIR) analysis demonstrated that POBs participated in protein gels through hydrogen bonds, steric hindrance and hydrophobic interactions. Therefore, OBs served as inactive filler in the acid-mediated protein gel, replaced traditional oils and provided alternative ingredients for the development of new emulsion-filled gels.
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