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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Cold-Set Gelation of Commercial Soy Protein Isolate: Effects of the Incorporation of Locust Bean Gum and Solid Lipid Microparticles on the Properties of Gels

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Author(s):
Brito-Oliveira, Thais C. [1] ; Bispo, Marina [1] ; Moraes, Izabel C. F. [1] ; Campanella, Osvaldo H. [2, 3] ; Pinho, Samantha C. [1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Dept Food Engn, Sch Anim Sci & Food Engn FZEA, Ave Duque de Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil
[2] Purdue Univ, Whistler Ctr Carbohydrate Res, Smith Hall, W Lafayette, IN 47907 - USA
[3] Purdue Univ, Agr & Biol Engn, W Lafayette, IN 47907 - USA
Total Affiliations: 3
Document type: Journal article
Source: FOOD BIOPHYSICS; v. 13, n. 3, p. 226-239, SEP 2018.
Web of Science Citations: 2
Abstract

This study aimed to evaluate the ability of commercial soy protein isolate (SPI) to form cold-set gels under different pHs (5-11), pre-heating temperatures (60 A degrees C, 80 A degrees C), CaCl2 (0-15 mM) and SPI (5-15%, w/v) concentrations, and also select a formulation for the investigation of the effects of incorporating locust bean gum (LBG) (0-0.3%, w/v) and solid lipid microparticles (SLM) on gels rheological and microstructural properties. Gels were evaluated in terms of visual aspect, water-holding capacity, microstructure (using confocal laser scanning microscopy and cryo-scanning electronic microscopy) and rheological properties. SPI showed higher solubilities at pHs 7 (32.0%), 9 (51.6%) and 11 (100%). Self-supported gels were obtained under several conditions at alkaline pHs. At pH 7, only systems pre-heated to 80 A degrees C with 15% (w/v) SPI and 10 or 15 mM CaCl2 gave self-supported gels. At neutral pH, samples showed relative structural instability, which was minimized with LBG incorporation. Formulations G(SPI) (pH 7, preheated to 80 A degrees C, 15% (w/v) SPI, 10 mM CaCl2) and G(MIX) (pH 7, preheated to 80 A degrees C, 15% (w/v) SPI, 0.2% (w/v) LBG, 15 mM CaCl2) were selected for emulsion-filled gels (EFG) production. Power law parameters (K', KaEuro(3)), calculated from frequency sweep results, revealed that non-filled G(MIX) (K': 472.1; KaEuro(3): 77.6) was stronger than G(SPI) (K': 170.4; KaEuro(3): 33.6). Besides, G(MIX) showed microphase separation. SLM stabilized with Tween 80-Span 80 were active fillers in EFG, altering microstructures and increasing G', G{''} and the Young's modulus (1.8 to 2.1 kPa for G(SPI) and 1.4 to 2.2 kPa for G(MIX)). (AU)

FAPESP's process: 14/26106-2 - Curcumin encapsulated in lipid microparticles incorporated in filled gels: a study comparing cold-set protein gels and mixed protein-polysaccharide gels
Grantee:Thais Carvalho Brito Oliveira
Support type: Scholarships in Brazil - Master
FAPESP's process: 16/03271-3 - Rheological characterization and mathematical modeling of cold-set mixed emulsion-filled gels produced with soy protein isolate and polysaccharides
Grantee:Thais Carvalho Brito Oliveira
Support type: Scholarships abroad - Research Internship - Master's degree