Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels
Soy protein isolates (SPI) are capable of forming cold-set gels. This techno-functional property can be affected by the presence of tara gum (TG). Under certain conditions, these SPI/TG systems may also form water-in-water (W/W) emulsions. The aim of this study was to evaluate acid gels formed from...
| Authors: | , , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2019 |
| Country: | Argentina |
| Institution: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repository: | CONICET Digital (CONICET) |
| Language: | English |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/139621 |
| Online Access: | http://hdl.handle.net/11336/139621 |
| Access Level: | Open access |
| Keyword: | COLD-SET GELATION CONFOCAL MICROSCOPY THERMODYNAMIC COMPATIBILITY WATER HOLDING CAPACITY WATER-IN-WATER EMULSIONS https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Summary: | Soy protein isolates (SPI) are capable of forming cold-set gels. This techno-functional property can be affected by the presence of tara gum (TG). Under certain conditions, these SPI/TG systems may also form water-in-water (W/W) emulsions. The aim of this study was to evaluate acid gels formed from soy protein isolates (SPI) and tara gum (TG) aqueous mixtures, and to find the conditions in which the W/W emulsions of SPI droplets dispersed in a TG continuous phase can be stabilized by SPI gelation as a strategy to prevent emulsion destabilization. Cold-set gels of SPI 0.3 g/L at different TG concentrations (0–0.05 g/L) showed different microstructures, a consequence of a different balance between gelation and segregative phase separation processes. SPI gels showed a homogenous and compact microstructure. When TG was present at 0.01 g/L and 0.02 g/L, the protein network was less interconnected, showing coarse-stranded and bicontinuous gels, respectively. At TG > 0.03 g/L, stable W/W emulsions were formed, revealing an abrupt decrease in gel firmness, a significant loss of fracture capacity, and a decrease in the water holding capacity. These findings may be used as a starting point for the application of these gelled systems as thickeners, texture modifiers, and coating materials for delivery of bioactive compounds. |
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