Sheikh Fatemeh, Hasani Maryam, Kiani Hossein, Asadollahzadeh Mohammad Javad, Sabbagh Farzaneh
Department of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood 3619943189, Iran.
Bioprocessing and Biodetection Lab (BBL), Department of Food Science and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj 31587-77871, Iran.
Gels. 2023 Sep 23;9(10):774. doi: 10.3390/gels9100774.
In this study, the protein and oleosomes of sesame seeds were extracted individually and used to prepare a gel composed of gelatin, protein, and oleosomes. Mixtures of gelatin and sesame seeds protein were prepared, and oleosomes with different percentages (0, 10, 20 and 30% of their weight) were used. Different amounts of oleosomes in the composite gel samples were examined for their morphological, rheological, and textural properties. The results of the viscoelastic properties of different composite gel samples indicated that a higher percentage of oleosomes would increase the storage modulus (G'), loss modulus (G″), and complex viscosity (η*). The storage modulus of all gel samples was greater than the loss modulus, suggesting a solid behavior. So, in the sample with 30% oleosome, the storage modulus and the loss modulus reached 143,440 Pascals and 44,530 Pascals. The hardness and breaking force in samples containing 30% oleosome reached 1.29 ± 0.02 and 0.17 ± 0.02, respectively. In general, it can be said that composite gels based on gelatin-sesame seed protein modified with oleosome can be used as a part of food components in various dairy products, gelatin desserts, lean meat products and the production of useful products.
在本研究中，分别提取芝麻籽的蛋白质和油体，并用于制备由明胶、蛋白质和油体组成的凝胶。制备了明胶和芝麻籽蛋白质的混合物，并使用了不同百分比（按其重量计为0%、10%、20%和30%）的油体。研究了复合凝胶样品中不同含量的油体的形态、流变学和质地特性。不同复合凝胶样品的粘弹性特性结果表明，较高百分比的油体会增加储能模量（G'）、损耗模量（G''）和复数粘度（η*）。所有凝胶样品的储能模量均大于损耗模量，表明呈现固体行为。因此，在含有30%油体的样品中，储能模量和损耗模量分别达到143440帕斯卡和44530帕斯卡。含有30%油体的样品中的硬度和断裂力分别达到1.29±0.02和0.17±0.02。总体而言，可以说基于用油性体改性的明胶-芝麻籽蛋白的复合凝胶可作为各种乳制品、明胶甜点、瘦肉制品以及有用产品生产中的食品成分的一部分。
