Matsumiya, K and Murray, BS (2016) Soybean protein isolate gel particles as foaming and emulsifying agents. Food Hydrocolloids, 60. pp. 206-215. ISSN 0268-005X
Abstract
In order to enhance functional properties of commercial soybean protein isolate (SPI), SPI microgel particles as foaming and emulsifying agents were studied. Microparticulation of heat-set SPI macrogels containing no added and various added salts was systematically carried out using a high-speed blender, an ultrasonicator and a high-pressure jet homogenizer. Among the tested conditions, the smallest gel particles were achieved via the high-pressure jet homogenization process under conditions of no added salts. Conversion of ordinary high molecular weight commercial SPI into the counterpart gel particles enhanced foam stabilizing properties of the suspensions and stability against creaming and freeze-thaw triggered instability of the emulsions, while the enhancement was not necessarily achieved for low-molecular-weight partially hydrolysed SPI. This can be attributed to the different steric repulsive effects of the gel particles.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2016, Elsevier Ltd. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Soybean protein isolate; Gel particle; Pickering stabilization; Emulsion; Foam; Stability |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 03 May 2016 13:07 |
Last Modified: | 11 Apr 2017 04:40 |
Published Version: | http://dx.doi.org/10.1016/j.foodhyd.2016.03.028 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodhyd.2016.03.028 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:98994 |