School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China.
J Texture Stud. 2024 Aug;55(4):e12855. doi: 10.1111/jtxs.12855.
The effects of oil type, emulsifier type, and emulsion particle size on the texture, gel strength, and rheological properties of SPI emulsion-filled gel (SPI-FG) and TFSP emulsion-filled gel (TFSP-FG) were investigated. Using soybean protein isolate or sodium caseinate as emulsifiers, emulsions with cocoa butter replacer (CBR), palm oil (PO), virgin coconut oil (VCO), and canola oil (CO) as oil phases were prepared. These emulsions were filled into SPI and TFSP gel substrates to prepare emulsion-filled gels. Results that the hardness and gel strength of both gels increased with increasing emulsion content when CBR was used as the emulsion oil phase. However, when the other three liquid oils were used as the oil phase, the hardness and gel strength of TFSP-FG decreased with the increasing of emulsion content, but those of SPI-FG increased when SPI was used as emulsifier. Additionally, the hardness and gel strength of both TFSP-FG and SPI-FG increased with the decreasing of mean particle size of emulsions. Rheological measurements were consistent with textural measurements and found that compared with SC, TFSP-FG, and SPI-FG showed higher G' values when SPI was used as emulsifier. Confocal laser scanning microscopy (CLSM) observation showed that the distribution and stability of emulsion droplets in TFSP-FG and SPI-FG were influenced by the oil type, emulsifier type and emulsion particle size. SPI-stabilized emulsion behaved as active fillers in SPI-FG reinforcing the gel matrix; however, the gel matrix of TFSP-FG still had many void pores when SPI-stabilized emulsion was involved. In conclusion, compared to SPI-FG, the emulsion filler effect that could reinforce gel networks became weaker in TFSP-FG.
研究了油相种类、乳化剂种类和乳液粒径对 SPI 乳液填充凝胶（SPI-FG）和 TFSP 乳液填充凝胶（TFSP-FG）的质构、凝胶强度和流变性能的影响。使用大豆分离蛋白或乳清蛋白酸钠作为乳化剂，以可可脂替代品（CBR）、棕榈油（PO）、初榨椰子油（VCO）和菜籽油（CO）为油相制备乳液。将这些乳液填充到 SPI 和 TFSP 凝胶基质中，制备乳液填充凝胶。结果表明，当 CBR 用作乳液油相时，两种凝胶的硬度和凝胶强度随乳液含量的增加而增加。然而，当使用其他三种液体油作为油相时，随着乳液含量的增加，TFSP-FG 的硬度和凝胶强度降低，而 SPI-FG 的硬度和凝胶强度增加。此外，两种 TFSP-FG 和 SPI-FG 的硬度和凝胶强度都随着乳液平均粒径的减小而增大。流变学测量结果与质构测量结果一致，发现与 SC 相比，当 SPI 用作乳化剂时，TFSP-FG 和 SPI-FG 的 G'值更高。共聚焦激光扫描显微镜（CLSM）观察表明，油相种类、乳化剂种类和乳液粒径影响 TFSP-FG 和 SPI-FG 中乳液滴的分布和稳定性。SPI 稳定的乳液在 SPI-FG 中作为活性填料增强凝胶基质；然而，当涉及 SPI 稳定的乳液时，TFSP-FG 的凝胶基质仍有许多空隙。总之，与 SPI-FG 相比，TFSP-FG 中增强凝胶网络的乳液填充效应较弱。
