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...

Full description

Bibliographic Details
Main Authors: Siqi Li, Guipan Chen, Xinyue Shi, Cuicui Ma, Fuguo Liu
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Gels
Subjects:
Online Access:https://www.mdpi.com/2310-2861/8/4/212
_version_ 1797446268658647040
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.
first_indexed 2024-03-09T13:39:08Z
format Article
id doaj.art-2c8439cea5d44757b2f817e6bd3baca0
institution Directory Open Access Journal
issn 2310-2861
language English
last_indexed 2024-03-09T13:39:08Z
publishDate 2022-03-01
publisher MDPI AG
record_format Article
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
work_keys_str_mv AT siqili comparativestudyofheatandenzymeinducedemulsiongelsformedbygelatinandwheyproteinisolatephysicalpropertiesandformationmechanism
AT guipanchen comparativestudyofheatandenzymeinducedemulsiongelsformedbygelatinandwheyproteinisolatephysicalpropertiesandformationmechanism
AT xinyueshi comparativestudyofheatandenzymeinducedemulsiongelsformedbygelatinandwheyproteinisolatephysicalpropertiesandformationmechanism
AT cuicuima comparativestudyofheatandenzymeinducedemulsiongelsformedbygelatinandwheyproteinisolatephysicalpropertiesandformationmechanism
AT fuguoliu comparativestudyofheatandenzymeinducedemulsiongelsformedbygelatinandwheyproteinisolatephysicalpropertiesandformationmechanism