Bi Chonghao, Zhou Tong, Wu Zeyuan, Huang Zhigang
School of Artificial Intelligence, Beijing Technology and Business University, No. 11 Fu Cheng Road Haidian District, Beijing 100048, China.
Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing 100048, China.
Foods. 2023 Apr 23;12(9):1754. doi: 10.3390/foods12091754.
In this study, the effect of soybean oil concentration on the rheology, water-holding capacity, and thermal stability of acid-mediated soy protein isolate (SPI) emulsion gels was investigated. The microstructure was analyzed and interpreted by CLSM and SEM observations. The results showed that the addition of soybean oil improved the elastic properties of the acid-mediated SPI emulsion gels. The storage modulus increased from 330 Pa (2% soybean oil concentration) to 545 Pa (8% soybean oil concentration) with a significant increase ( < 0.05). The increase in soybean oil concentration resulted in more SPI-coated oil droplets acting as active particles, enhancing the gel network. The acid-mediated SPI emulsion gels became more disordered as the soybean oil concentration increased, with the fractal dimension increasing from 2.92 (2%) to 2.95 (8%). The rheological properties, thermal analysis, and microstructure of 6% SPI gel and acid-mediated SPI emulsion gels with 2% to 8% soybean oil concentration were compared. The acid-mediated SPI emulsion gels with soybean oil as the active filler showed improved gel properties, greater thermal stability, and a homogeneous network structure compared to the acid-mediated SPI emulsion gels.
在本研究中，研究了大豆油浓度对酸介导的大豆分离蛋白（SPI）乳液凝胶的流变学、持水能力和热稳定性的影响。通过共聚焦激光扫描显微镜（CLSM）和扫描电子显微镜（SEM）观察对微观结构进行了分析和解释。结果表明，大豆油的添加改善了酸介导的SPI乳液凝胶的弹性性能。储能模量从330 Pa（大豆油浓度为2%）增加到545 Pa（大豆油浓度为8%），有显著增加（<0.05）。大豆油浓度的增加导致更多被SPI包裹的油滴作为活性颗粒，增强了凝胶网络。随着大豆油浓度的增加，酸介导的SPI乳液凝胶变得更加无序，分形维数从2.92（2%）增加到2.95（8%）。比较了6% SPI凝胶以及大豆油浓度为2%至8%的酸介导的SPI乳液凝胶的流变性能、热分析和微观结构。与酸介导的SPI乳液凝胶相比，以大豆油作为活性填料的酸介导的SPI乳液凝胶表现出改善的凝胶性能、更高的热稳定性和均匀的网络结构。
