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Effect of the incorporation of galactomannans and solid lipid particles stabilized with different surfactants in the properties and stability of cold-set gels

Grant number: 17/06224-9
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): August 01, 2017
Effective date (End): May 29, 2021
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Cooperation agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
Principal researcher:Samantha Cristina de Pinho
Grantee:Thais Carvalho Brito Oliveira
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil


Soy protein isolate (IPS) is an interesting ingredient for the food industry due to its nutritional characteristics, low production cost and many functional properties, including the ability to form gels under cold-set conditions. Cold-set gelation methods have been extensively investigated, as they allow the incorporation of thermosensitive compounds in food products and also reduce the decreases of quality, generally caused by excessive heat treatments. Although studies regarding the cold-set gelation of SPI are found in the literature, most authors use raw materials extracted in laboratory, which usually present different properties in comparison to the commercial ingredients applied in the food industry. Due to the alterations resulted from the extraction processes, commercial SPIs generally present challenging characteristics, such as low solubility at acid and neutral pHs, which difficult their application as gelling agents on large scale.Several authors affirm, however, that the functionality of SPI may be modified and improved with the incorporation of polysaccharides, such as the galactomannans, to the systems, as these compounds may be able to stabilize the structures formed by the proteins. Locust bean gum and guar gum are examples of galactomannans widely applied in the food industry that may be used for the production of mixed protein-polysaccharide gels. These polysaccharides have molecules with different mannose-galactose (M/G) ratios and, for this reason, they tend to present different behaviors when in contact with protein molecules.Information regarding the interactions among proteins and polysaccharides are fundamental for the comprehension of the properties of several complex food systems, and also for the development of new formulations. It is known that these ingredients may be applied, for example, for the production of emulsion-filled gels, which consist of lipid droplets or particles entrapped in gelled systems. These systems have been arousing the interest of several researchers, who seek to comprehend the influence of the characteristics of the matrix, the dispersed lipids, the surfactants applied and the interactions among the components, in the final properties of the emulsion-filled gels. For this purpose, several analytical tools, such rheological tests (small and large deformations), microscopies, and small-angle X-ray scattering (SAXS) techniques, can be explored. Besides its importance to the development of complete characterizations of gelled systems, these techniques can also be applied for the evaluation of possible structural alterations resulted from the aging of the gels, which may present extreme manifestations, leading, for example, to the collapse of the structures. In this context, the main objective of this PhD project is to study the effect of the incorporation of different galactomannans (locust bean gum and guar gum) and solid lipid microparticles stabilized with different surfactants (whey protein isolate and the combination of tween 80 and span 80), on the rheological and structural properties of cold-set gels produced with soy protein isolate, with the addition of different salts (CaCl2 and NaCl), as well as the evaluation of the stability of the gelled systems throughout the storage period. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
BRITO-OLIVEIRA, THAIS C.; CAZADO, CAMILA P. S.; CAVINI, ANA CLARA M.; SANTOS, LORENA M. F.; MORAES, IZABEL C. F.; PINHO, SAMANTHA C. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: How the ageing process affect their microstructure and the stability of incorporated beta-carotene. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 154, JAN 15 2022. Web of Science Citations: 0.
LETÍCIA DOS SANTOS FERREIRA; THAIS CARVALHO BRITO-OLIVEIRA; SAMANTHA CRISTINA DE PINHO. Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation. FOOD SCIENCE AND TECHNOLOGY, n. ahead, p. -, 2021.
BRITO-OLIVEIRA, THAIS C.; CAVINI, ANA CLARA M.; FERREIRA, LETICIA S.; MORAES, IZABEL C. F.; PINHO, SAMANTHA C. Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans. FOOD STRUCTURE-NETHERLANDS, v. 26, OCT 2020. Web of Science Citations: 0.

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