Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions
Partially replacing animal proteins with plant proteins to develop new products has much attention. To get knowledge of their application in emulsion gels, heat-induced composite protein emulsion gels were fabricated using the mixtures of whey protein isolate (WPI) and soy protein isolate (SPI) with...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927123002423 |
| _version_ | 1797363815647543296 |
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| author | Yu Cheng Aiqian Ye Harjinder Singh |
| author_facet | Yu Cheng Aiqian Ye Harjinder Singh |
| author_sort | Yu Cheng |
| collection | DOAJ |
| description | Partially replacing animal proteins with plant proteins to develop new products has much attention. To get knowledge of their application in emulsion gels, heat-induced composite protein emulsion gels were fabricated using the mixtures of whey protein isolate (WPI) and soy protein isolate (SPI) with the final total protein concentration of 10% (w/w). The water holding capacity (WHC), mechanical and rheological properties and microstructure of mixed protein emulsion gels prepared at different WPI to SPI ratios (100:0, 90:10, 70:30, 50:50, 30:70, 10:90, 0:100, w/w) were investigated. The ratios of WPI to SPI showed little effect on the WHC of the mixed protein emulsion gels (p > 0.05). Increasing the ratio of SPI decreased the hardness and storage modulus (G′) of mixed protein emulsion gels, whereas the porosity of mixed protein emulsion gels in the microstructure increased, as shown by CLSM. Both β-lactoglobulin and α-lactalbumin from WPI and 7 S and 11 S from SPI participated in forming the gel matrix of mixed protein emulsion gels. More protein aggregates existed as the gel matrix filler at the high soy protein levels. Interestingly, the G′ of mixed protein emulsion gels at the WPI to SPI ratio of 50:50 was higher than the sum of G′ of individual WPI and SPI emulsion gels. The whey protein network predominated the gel matrix, while soy protein predominated in the active filling effect. When subjected to an in vitro dynamic gastric digestion model, soy protein in the gels (WPI:SPI = 50:50) degraded faster than whey protein during gastric digestion. This study provided new information on the characteristics of composite protein emulsion gel fabricated with the WPI and SPI mixture. |
| first_indexed | 2024-03-08T16:26:22Z |
| format | Article |
| id | doaj.art-858f522a2a584b3381e91e721f622d0f |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-03-08T16:26:22Z |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-858f522a2a584b3381e91e721f622d0f2024-01-07T04:32:28ZengElsevierCurrent Research in Food Science2665-92712024-01-018100674Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditionsYu Cheng0Aiqian Ye1Harjinder Singh2School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, 212013, China; Riddet Institute, Massey University, Private Bag, Palmerston North 4442, 11 222, New ZealandRiddet Institute, Massey University, Private Bag, Palmerston North 4442, 11 222, New Zealand; Corresponding author. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.Riddet Institute, Massey University, Private Bag, Palmerston North 4442, 11 222, New ZealandPartially replacing animal proteins with plant proteins to develop new products has much attention. To get knowledge of their application in emulsion gels, heat-induced composite protein emulsion gels were fabricated using the mixtures of whey protein isolate (WPI) and soy protein isolate (SPI) with the final total protein concentration of 10% (w/w). The water holding capacity (WHC), mechanical and rheological properties and microstructure of mixed protein emulsion gels prepared at different WPI to SPI ratios (100:0, 90:10, 70:30, 50:50, 30:70, 10:90, 0:100, w/w) were investigated. The ratios of WPI to SPI showed little effect on the WHC of the mixed protein emulsion gels (p > 0.05). Increasing the ratio of SPI decreased the hardness and storage modulus (G′) of mixed protein emulsion gels, whereas the porosity of mixed protein emulsion gels in the microstructure increased, as shown by CLSM. Both β-lactoglobulin and α-lactalbumin from WPI and 7 S and 11 S from SPI participated in forming the gel matrix of mixed protein emulsion gels. More protein aggregates existed as the gel matrix filler at the high soy protein levels. Interestingly, the G′ of mixed protein emulsion gels at the WPI to SPI ratio of 50:50 was higher than the sum of G′ of individual WPI and SPI emulsion gels. The whey protein network predominated the gel matrix, while soy protein predominated in the active filling effect. When subjected to an in vitro dynamic gastric digestion model, soy protein in the gels (WPI:SPI = 50:50) degraded faster than whey protein during gastric digestion. This study provided new information on the characteristics of composite protein emulsion gel fabricated with the WPI and SPI mixture.http://www.sciencedirect.com/science/article/pii/S2665927123002423Composite gelRheological propertiesHardnessMicrostructureDynamic digestion |
| spellingShingle | Yu Cheng Aiqian Ye Harjinder Singh Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions Current Research in Food Science Composite gel Rheological properties Hardness Microstructure Dynamic digestion |
| title | Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions |
| title_full | Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions |
| title_fullStr | Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions |
| title_full_unstemmed | Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions |
| title_short | Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions |
| title_sort | characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions |
| topic | Composite gel Rheological properties Hardness Microstructure Dynamic digestion |
| url | http://www.sciencedirect.com/science/article/pii/S2665927123002423 |
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