Preparation and structural characteristics of composite alginate/casein emulsion gels: A microscopy and rheology study

乳状液 流变学 复合数 酪蛋白 化学工程 化学 色谱法 材料科学 食品科学 复合材料 有机化学 工程类
作者
Peiyuan Li,Chuo Guo,Xiaofei Li,Kai Yuan,Xudong Yang,Yurong Guo,Xi Yang
出处
期刊:Food Hydrocolloids [Elsevier]
卷期号:118: 106792-106792 被引量:26
标识
DOI:10.1016/j.foodhyd.2021.106792
摘要

Composite polysaccharide-protein emulsion gels are ubiquitous in real food systems, but the underlying formation mechanism has not been well understood. In this study, binary alginate/casein systems were selected as a template to prepare four types of composite gels, where the casein concentration was 8.0% ( w/v ) and the alginate (Alg) concentration varied (0.2, 0.4 & 0.75%, w/v ). Based on the composite gel systems, the Alg/casein emulsion gels with 20% oil phase fraction ( v/v ) were further prepared by dispersing emulsified oil droplets into the binary polymer systems, followed by adding glucono-δ-lactone (GDL) to induce gelation. It was found that irrespective of the polymer types that were used to prepare and/or stabilize emulsions, the oil droplets were always located into the casein-dominant regions. At low Alg concentrations, the emulsion gels featured a casein-dominant network with small Alg-enriched liquid droplets entrapped inside; with increasing Alg addition, the emulsion gels tended to converse into a bicontinuous phase structure, as in the case of composite Alg/casein gel matrices (without oil droplets). Depending on emulsion preparation strategies, the incorporation of oil droplets also affected the phase separation rate and extent between the Alg and the caseins. Moreover, with increasing Alg concentration, the gelation time of the composite emulsion gels was shortened, possibly because a higher concentration of Alg exerted a more pronounced effect on promoting casein aggregation. Overall, our study is anticipated to not only give an insight into the formation of composite polysaccharide-protein emulsion gels, but also to offer a methodology for developing novel emulsion-gel related foods. • The incorporation of oil droplets did not alter the tendency to phase separation. • All emulsion gels had similar microstructures at identical alginate concentrations. • With alginate addition, the gelation time of the emulsion gels was shortened. • Different preparation approaches slightly affected the phase separation rate.
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