College of Food Science and Technology, Bohai University, Jinzhou 121013, China
Liaoning Province Grain and Cereal Food Bio-Efficient Transformation Engineering Research Center, Bohai University, Jinzhou 121013, China
Shandong Yuwang Ecological Food Industry Co. Ltd., Dezhou 251200, China
Abstract
Emulsion gels can be used to replace part of the fat, reducing the amount of saturated fatty acids in foods such as mayonnaise, as delivery vehicle for active bioactive substances. The emulsion gels were prepared by heat-treated soy protein isolate (SPI) and soybean hull polysaccharide (SHP). The effects of different SHP contents (0, 0.15%, 0.30%, 0.45%, 0.60%) on the structure, rheological properties, gelation properties and emulsion stability of the emulsion gels were investigated using rheometer, Fourier transform infrared spectrometer, X-ray diffraction, scanning electron microscopy and texture analyzer. The results showed that the microstructure of the emulsion gel become denser and the storage stability, G′ value, G″ value and the relative recovery of the emulsion gels increased as the additive amount of SHP increased. The apparent viscosity of the emulsion gels also increased with the increase of SHP addition and reached maximum at 0.45% SHP. The existence of intermolecular interactions and hydrogen bonding between SHP and SPI was founded by infrared spectroscopy and scanning electron microscopy. It was confirmed by 7 d storage experiments that the storage stability of the emulsion gel was enhanced with the increase of SHP addition, and the best stability of the emulsion gel was achieved when the SHP addition was 0.45%. This study aimed to provide the theoretical basis for the development and application of SHP in food emulsion gels.
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