Effect of Soybean Protein Isolate Combined with Xanthan Gum on the Physical Properties of Linseed Oil Emulsion and Template Oleogels
In order to explore the potential of soy protein isolate and xanthan gum complex to prepare linseed oil based-oleogels,the oleogels were prepared using emulsion-templated method under the condition of soy protein isolate(SPI)(mass fraction 5%)∶xanthan gum(XG)(mass fraction 0.5%)of 1∶1,2∶1,3∶1,5∶1,10∶1.The effects of XG addition ratio on emulsion stability,gel strength,oil loss rate,and secondary structure were investigated.The results revealed that with the increase of XG addition ratio,the physical stability and viscoelasticity of emulsion increased,and the particle size of emul-sion declined significantly with a minimum of(2.99+0.29)μm.The emulsification stability increased by 1.5 times compared with the control group,showing solid characteristic.When the ratio of SPI to XG was 1∶1,the oil loss rate of oleogels was 26.87%less than than that of pure soy protein isolate-based oleogels.And oleogels displayed a high gel strength of G′＞11000 Pa,which was higher than pure protein based-oleogels(1900 Pa),as the ratio of SPI to XG was 3∶1.Through the analysis of the secondary structure of the gel,it was found that the hydrogen bond in the polymer chain was an important driving force for the formation of polymer oleogels.Therefore,this research has given a reference for the preparation of oleo-gels with food-approved polymer and also provided a theoretical basis for their potential application as a substitute for solid fats.
linseed oilsoy protein isolatexanthan gumemulsion templateoleogels
万方数据
维普
