Jump to Main Content
Enhanced CaSO4-induced gelation properties of soy protein isolate emulsion by pre-aggregation
- Wang, Xufeng, Zeng, Maomao, Qin, Fang, Adhikari, Benu, He, Zhiyong, Chen, Jie
- Food chemistry 2018 v.242 pp. 459-465
- calcium, emulsions, gelation, gels, microstructure, modulus of elasticity, rheology, soy protein isolate, water holding capacity
- The effects of CaSO4-induced pre-aggregation on the rheological and structural properties of soy protein isolate (SPI) emulsion gels were investigated. As the Ca2+ concentration during pre-aggregation increased (from 0mM to 7.5mM), the elastic modulus of the gels showed substantial increase, indicating stiffer gel structures. Large-deformation rheology suggested stronger but more brittle networks formed at higher Ca2+ concentration during pre-aggregation. However, when the pre-aggregated Ca2+ concentration reached 10mM, the corresponding gel became weaker. Water-holding capacity (WHC) of the gels were significantly improved via the pre-aggregation process. The differences in rheological properties and WHC among the gels were consistent with the variation in their microstructures. Pre-aggregation helped to form denser and more uniform structures with thicker strands, whereas over aggregation made the gel network coarser.