Preparation of Laccase-Ca2+/Mg2+Duo-induced Emulsion Gels and Application of Load Functional Factors in both Oil and Water Phase
In order to optimize the preparation process of emulsion gels,a soy protein isolate-sugar beet pectin emul-sion gel was prepared by duo induction of laccase and Ca2+/Mg2+,and a model for the comprehensive property index of the emulsion gel textural properties was established based on the normalization method.High concentration of Ca2+was replaced with lower concentration of Mg2+to reduce the amount of ions added during the emulsion gel preparation.The results showed that compared with the laccase and Ca2+duo-induced emulsion gel,the laccase and Mg2+duo-induced emulsion gel had shorter gelation time(340 s),similar rheological properties,more uniform microstructure and oil droplet distribution,better storage stability and higher release rate in the small intestine(73.1％for β-carotene,85.7％for ri-boflavin).This study not only prepared a novel emulsion gel that can be used as the multi-phased nutrient carrier,but also offered a possible solution of replacing high concentrations of Ca2+with lower concentrations of Mg2+.
laccase and Ca2+/Mg2+duo inductionemulsion gelsoy protein isolatesugar beet pectin
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