Effect of ionic strength on the structure and rheological properties of whey protein-hyaluronic acid emulsion gel
The aim of this study was to investigate the effects of Na+and Ca2+at different concentrations on the gel structure and rheological prop-erties of whey protein isolate-hyaluronic acid emulsion gels.In this experiment,sodium chloride and calcium chloride were added to the solution to make the emulsion gels.Particle size potential and endogenous fluorescence were used to determine the properties of the solution.The texture,water retention,and rheological properties of the emulsion gel were determined.The emulsion gel network structure was observed by confocal laser microscope.The experiment result showed that the addition of ions makes the emulsion gel have better texture properties,water-holding ca-pacity,uniform and compact network structure,and improve the gel stability.When the concentration of Na+is 50 mmol/L,the absolute value of solution potential is the highest,and the emulsion gels has the best structural properties,rheological properties and water-holding capacity.At this time,the emulsion gels has a good network structure.The experimental results showed that the addition of Ca2+improved the texture properties and water-holding ability of the emulsion gels,resulting in a more uniform and compact network structure and enhanced gel stability.The exper-iment will provide the technology for the development of whey protein-based emulsion gel.
whey protein isolatehyaluronic acidionic strengthemulsion gels
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