Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism
Emulsion gels have received increasing attention due to their unique physicochemical properties. In this paper, gelatin and whey protein isolate (WPI) were used to construct emulsion-filled gels by heat-induced or enzyme-induced methods, and their rheology, texture properties and microstructure were...
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MDPI AG
2022-03-01
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author | Siqi Li Guipan Chen Xinyue Shi Cuicui Ma Fuguo Liu |
author_facet | Siqi Li Guipan Chen Xinyue Shi Cuicui Ma Fuguo Liu |
author_sort | Siqi Li |
collection | DOAJ |
description | Emulsion gels have received increasing attention due to their unique physicochemical properties. In this paper, gelatin and whey protein isolate (WPI) were used to construct emulsion-filled gels by heat-induced or enzyme-induced methods, and their rheology, texture properties and microstructure were explored and compared. The effect of the preparation methods, emulsion droplet characteristics and gel matrix concentration on the elastic modulus and hardness of the gels were firstly investigated, then the key control factors were picked out by calculating the Pearson correlation index, and the design principle was constructed by combining these factors flexibly for emulsion gels with adjustable texture. The results show that the emulsion gels formed by different preparation methods have completely distinct microstructures and emulsion distributions, as well as the macroscopic properties of the gels, specifically the enzyme-induced gels exhibited greater elastic modulus and hardness, while heat-induced gels were softer and more delicate. In addition, the droplet sizes of filled emulsions and matrix concentration mainly affected the rheological properties and hardness of the gels. This study successfully established the design principles of emulsion gels with tunable texture structure, which provided a reference for targeted gels preparation according to the texture properties required by specific application scenarios. |
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language | English |
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series | Gels |
spelling | doaj.art-2c8439cea5d44757b2f817e6bd3baca02023-11-30T21:09:05ZengMDPI AGGels2310-28612022-03-018421210.3390/gels8040212Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation MechanismSiqi Li0Guipan Chen1Xinyue Shi2Cuicui Ma3Fuguo Liu4College of Food Science and Engineering, Northwest A & F University, Yangling, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A & F University, Yangling, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A & F University, Yangling, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A & F University, Yangling, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A & F University, Yangling, Xianyang 712100, ChinaEmulsion gels have received increasing attention due to their unique physicochemical properties. In this paper, gelatin and whey protein isolate (WPI) were used to construct emulsion-filled gels by heat-induced or enzyme-induced methods, and their rheology, texture properties and microstructure were explored and compared. The effect of the preparation methods, emulsion droplet characteristics and gel matrix concentration on the elastic modulus and hardness of the gels were firstly investigated, then the key control factors were picked out by calculating the Pearson correlation index, and the design principle was constructed by combining these factors flexibly for emulsion gels with adjustable texture. The results show that the emulsion gels formed by different preparation methods have completely distinct microstructures and emulsion distributions, as well as the macroscopic properties of the gels, specifically the enzyme-induced gels exhibited greater elastic modulus and hardness, while heat-induced gels were softer and more delicate. In addition, the droplet sizes of filled emulsions and matrix concentration mainly affected the rheological properties and hardness of the gels. This study successfully established the design principles of emulsion gels with tunable texture structure, which provided a reference for targeted gels preparation according to the texture properties required by specific application scenarios.https://www.mdpi.com/2310-2861/8/4/212emulsion gelstexturerheologytunabledesign principles |
spellingShingle | Siqi Li Guipan Chen Xinyue Shi Cuicui Ma Fuguo Liu Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism Gels emulsion gels texture rheology tunable design principles |
title | Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism |
title_full | Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism |
title_fullStr | Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism |
title_full_unstemmed | Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism |
title_short | Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism |
title_sort | comparative study of heat and enzyme induced emulsion gels formed by gelatin and whey protein isolate physical properties and formation mechanism |
topic | emulsion gels texture rheology tunable design principles |
url | https://www.mdpi.com/2310-2861/8/4/212 |
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