Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel

Bi, Chong‐hao; Wang, Peng-lin; Sun, Dongyu; Yan, Zeng; Liu, Yi; Huang, Zhigang; Gao, Fei

doi:10.1016/j.jfoodeng.2020.109923

Cited by 69 publications

(37 citation statements)

References 25 publications

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“…The presence of covalent bonds leads to permanent 'chemical' cross-links within the network, whereas the other three types of weaker 'physical' forces contribute to a complex set of more temperature-dependent interactions ). In addition, process parameters (e.g., temperature, protein content, ionic strength, pH, the presence of other components, ultrasound pretreatment, and high-pressure homogenization) also can influence the structures and mechanical properties of protein-based bulk emulsion gels (Bi, et al, 2020;Cheng, et al, 2019).…”

Section: Matrix Structuresmentioning

confidence: 99%

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Lin

Kelly

Miao

2020

Trends in Food Science & Technology

214

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Section: Matrix Structuresmentioning

confidence: 99%

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Lin

Kelly

Miao

2020

Trends in Food Science & Technology

214

View full text Add to dashboard Cite

show abstract

“…The horizontal and vertical coordinates were taken as logarithmic points, and each logarithmic interval took 10 points. The strain of PPI suspension was set at 0.5% and that of acid-induced PPI gels was set at 0.1% in frequency sweep test (data was shown in Figure 2 and Figure 6 in order to keep the oscillatory amplitude within the LVR for all samples [14,15] . Data were recorded at a rate of 10 points per decade.…”

Section: Frequency Sweep Testmentioning

confidence: 99%

Rheological properties of peanut protein isolate aggregation suspension and acid-induced gel

Huang¹,

Chi²,

Hua³

et al. 2021

International Journal of Agricultural and Biological Engineering

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The dynamic rheological properties of peanut protein isolate (PPI) suspension and acid-induced PPI gels were studied. In frequency sweep test, the storage modulus (G′) and the loss modulus (G″) of PPI aggregation suspensions at different concentrations increased with the increase of frequency. The steady state shear flow test showed that PPI aggregation suspension had a thinning behavior of the shear, and the image of steady shear curve fitted the Carreau model. After gel formation, acid-induced PPI gels showed a typical Type I behavior (strain thinning) in strain sweep test, meaning that PPI gel got easily broken down, and there was a very small opportunity for the protein molecules to re-establish the network. Compared with the strain sweep of PPI aggregation suspensions and gels, the range of the storage modulus existed a dramatic difference, which could get about tenfold. As the frequency increased, both elasticity and viscosity increased in frequency sweep test, which indicated that the frequency dependence of the storage modulus increased with the increase of concentration.

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“…These numerous small oil droplets might act as active anchors to strengthen the protein network, leading to the significant increase in gel strength. Bi et al (2020) also reported that at a higher HPH pressure, the SPI‐stabilized emulsion tended to form a more stable gel structure. However, when the size and amount of oil droplets are similar, the protein network may become an important factor in determining gel strength.…”

Section: Resultsmentioning

confidence: 95%

Comparative study of high‐intensity ultrasound and high‐pressure homogenization on physicochemical properties of peanut protein‐stabilized emulsions and emulsion gels

Jiang

Zhang

et al. 2021

J Food Process Engineering

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The physicochemical properties of peanut protein‐stabilized emulsions and emulsion gels prepared by high‐intensity ultrasound (HIU) and high‐pressure homogenization (HPH) were compared. The effects of different ultrasound emulsification conditions (ultrasonic time and power, protein concentration, and oil phase percentage) on the initial particle size and stability of peanut protein‐stabilized emulsions were investigated. It was observed that the optimal HIU emulsification conditions consisted of a concentration of 4% (w/v) proteins, a volume percentage of 30% (v/v) oil, and an ultrasonic treatment at 300 W for 20 min. Compared with the two emulsions prepared by HPH at 300 and 500 bar, respectively, the HIU‐prepared fresh emulsion showed a larger particle size, similar zeta potential but higher interfacial protein concentration and apparent viscosity. Additionally, the HIU‐prepared emulsion had lower flocculation and coalescence indices and was more resistant to gravitation separation during storage. The cold‐set gel strength of the HIU‐prepared emulsion was stronger than that of the HPH‐prepared emulsion (300 bar), but weaker than that of the emulsion (500 bar). The non‐adsorbed proteins from the HIU‐prepared emulsion had unique structural characteristics, such as higher molecular weight, more unordered secondary structures, and stronger surface hydrophobicity, which likely explained why the HIU‐prepared emulsion possessed better physical stability and gelling ability.Practical ApplicationsHigh‐pressure homogenization (HPH) is currently the most frequently used method in the food industry to produce emulsions. However, a high‐pressure homogenizer is expensive and not easy to operate. In contrast, high‐intensity ultrasound (HIU) emulsification is considered a cost‐effective technique. In this study, a peanut protein‐stabilized emulsion was successfully produced by HIU emulsification method. Its physical stability was significantly better than that of the emulsions made by HPH. This work provides new knowledge for the application of peanut protein as a natural emulsifier combined with ultrasonic technology in the food industry.

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Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel

Cited by 69 publications

References 25 publications

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Rheological properties of peanut protein isolate aggregation suspension and acid-induced gel

Comparative study of high‐intensity ultrasound and high‐pressure homogenization on physicochemical properties of peanut protein‐stabilized emulsions and emulsion gels

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