Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application

Tang, Yan Ran; Ghosh, Supratim

doi:10.1039/d1ra02250d

Cited by 26 publications

(8 citation statements)

References 61 publications

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“…4. For the newly formed emulsion system, the viscosity would continuously decrease with an increase of shear rate, and this thinning phenomenon is called pseudoplastic behavior 27 . In the case of a low shear rate, the gel network in the emulsion cannot be broken owing to the weak shear force, and the viscosity of the emulsion was high.…”

Section: Resultsmentioning

confidence: 99%

“…For the newly formed emulsion system, the viscosity would continuously decrease with an increase of shear rate, and this thinning phenomenon is called pseudoplastic behavior. 27 In the case of a low shear rate, the gel network in the emulsion cannot be broken owing to the weak shear force, and the viscosity of the emulsion was high. With the continuous increase in the shear rate, the shear force was strengthened, and the emulsion viscosity decreased to a stable level, at which time the emulsion showed the characteristics of Newtonian fluid.…”

Section: Static Rheological Propertiesmentioning

confidence: 99%

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Oil body extraction from high‐fat and high‐protein soybeans by laccase cross‐linked beet pectin: physicochemical and oxidation properties

et al. 2023

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BACKGROUND: Soybean oil bodies (SOB) are droplets of natural emulsified oil. Soybean oil emulsifies well but it is easily oxidized during storage. Beet pectin is a complex anionic polysaccharide, which can be adsorbed on the surface of liposomes to improve their resistance to flocculation. Laccase can covalently cross-link ferulic acid in beet pectin, and its structure is irreversible, which can improve the stability of polysaccharides. RESULTS: At pH 2.5, laccase cross-linked beet pectin high-oil soybean oil body (HOSOB) and high-protein soybean oil body (HPSOB) emulsions showed obvious aggregation and severe stratification, and the oxidation of the emulsions was also high. The flocculation of emulsions decreased with an increase in the pH. The effect of pH on the flocculation of emulsion was confirmed by confocal laser electron microscopy. The ζ potential, emulsification, and rheological shear force increased with increasing pH whereas the particle size and surface hydrophobicity decreased with increasing pH. CONCLUSION: This experiment indicates that the physicochemical stability of the two composite emulsions was strongly affected under acidic conditions but stable under neutral and weakly alkaline conditions. Under the same acid-base conditions, the degree of oxidation of HPSOB composite emulsion changes substantially. The results of this study can provide a basis for the design of very stable emulsions to meet the demand for natural products.

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Section: Resultsmentioning

confidence: 99%

Section: Static Rheological Propertiesmentioning

confidence: 99%

Oil body extraction from high‐fat and high‐protein soybeans by laccase cross‐linked beet pectin: physicochemical and oxidation properties

et al. 2023

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“…The ability to form such strong emulsion gels could provide many exciting opportunities for the food application of canola protein. For example, Tang and Ghosh [65] converted the above-discussed heat-treated 4 wt% CPIstabilized 50 wt% O/W emulsions into an oleogel by vacuum drying to remove moisture. The emulsion-templated oleogel was then used as a conventional shortening replacer in cake-baking applications.…”

Section: Rheological Properties Of Canola-protein-stabilized Emulsionsmentioning

confidence: 99%

A Review of the Utilization of Canola Protein as an Emulsifier in the Development of Food Emulsions

Tang,

Ghosh

2023

Molecules

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Canola is the second-largest cultivated oilseed crop in the world and produces meal consisting of about 35–40% proteins. Despite this, less than 1% of the global plant-based protein market is taken up by canola protein. The reason behind such underutilization of canola protein and its rapeseed counterpart could be the harsh conditions of the industrial oil extraction process, the dark colour of the meal, the presence of various antinutrients, the variability in the protein composition based on the source, and the different properties of the two major protein components. Although academic research has shown immense potential for the use of canola protein and its rapeseed counterpart in emulsion development and stabilization, there is still a vast knowledge gap in efficiently utilizing canola proteins as an effective emulsifier in the development of various emulsion-based foods and beverages. In this context, this review paper summarizes the last 15 years of research on canola and rapeseed proteins as food emulsifiers. It discusses the protein extraction methods, modifications made to improve emulsification, emulsion composition, preparation protocols, and emulsion stability results. The need for further improvement in the scope of the research and reducing the knowledge gap is also highlighted, which could be useful for the food industry to rationally select canola proteins and optimize the processing parameters to obtain products with desirable attributes.

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“…12 In addition, much research proved that methylcellulose and starch are promising hydrocolloid-based oleogelators in the food industry. [13][14][15] Potato starch is a main component of Chinese traditional staple food. Compared to other low-molecular-weight organogelators, PS is cheap, safe and healthy.…”

Section: Introductionmentioning

confidence: 99%

Effect of water content on the physical properties and structure of walnut oleogels

Wang

Wen

et al. 2022

RSC Adv.

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Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application

Abstract: The stability and viscoelasticity of an oil-in-water emulsion formed with canola proteins could be significantly improved by heat-induced protein thermal denaturation followed by aggregation at the oil droplet surface.

Cited by 26 publications

References 61 publications

Oil body extraction from high‐fat and high‐protein soybeans by laccase cross‐linked beet pectin: physicochemical and oxidation properties

Oil body extraction from high‐fat and high‐protein soybeans by laccase cross‐linked beet pectin: physicochemical and oxidation properties

A Review of the Utilization of Canola Protein as an Emulsifier in the Development of Food Emulsions

Effect of water content on the physical properties and structure of walnut oleogels

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