San-Ei Gen F.F.I., Inc, Toyonaka, Osaka, Japan.
J Texture Stud. 2023 Jun;54(3):428-439. doi: 10.1111/jtxs.12757. Epub 2023 Apr 22.
The aim of the present study is to characterize the mechanical properties of O/W emulsion gels stabilized through soy protein isolate (SPI)-xanthan gum (XG) complex and to elucidate their practical usefulness in plant-based processed meat products. O/W emulsions prepared by mixing aqueous solutions of SPI-XG complexes, which was formed via electrostatic interactions under acidic conditions (pH 4.0), with plant oil were gelled in the presence of several hydrocolloids. Effects of hydrocolloid composition, oil type and load, and oil droplet size on the mechanical properties of the emulsion gels were investigated by dynamic viscoelasticity measurements, and fluorescence microscopy was performed for observation of the oil droplet dispersion. Results indicated that methylcellulose should be required to provide the gels with heat resistance and that the type of oil used should affect dynamic storage modulus (G') of the gels particularly at lower temperatures. It was also found that increased oil load should decrease the gel's resistance to deformation, making the gel structure brittle, and that oil drop size should affect G' and dynamic loss modulus (G") at lower strains. Food application tests indicated that the emulsion gels used had a great impact on the mechanical properties of plant-based meat patties. These findings would contribute to the utilization of the emulsion gels as a lipid portion in plant-based processed meat products, leading to the progress of industrial practice.
本研究的目的是表征通过大豆分离蛋白（SPI）-黄原胶（XG）复合物稳定的 O/W 乳状液凝胶的机械性能，并阐明其在植物性加工肉类产品中的实际用途。通过在酸性条件（pH 4.0）下通过静电相互作用形成的 SPI-XG 复合物的水溶液与植物油混合制备 O/W 乳液，在几种水胶体的存在下使乳液凝胶化。通过动态粘弹性测量研究了水胶体组成、油类型和负载以及油滴大小对乳液凝胶机械性能的影响，并通过荧光显微镜观察油滴分散情况。结果表明，甲基纤维素应该为凝胶提供耐热性，所使用的油的类型特别会影响凝胶在较低温度下的动态储能模量（G'）。还发现，增加油的负载会降低凝胶对变形的抵抗力，使凝胶结构变脆，油滴大小会影响较低应变下的 G'和动态损耗模量（G"）。食品应用测试表明，所使用的乳液凝胶对植物性肉糕的机械性能有很大影响。这些发现将有助于将乳液凝胶用作植物性加工肉类产品中的脂质部分，从而推动工业实践的发展。
