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Influence of particle size and ionic strength on the freeze-thaw stability of emulsions stabilized by whey protein isolate

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Food Science and Human Wellness 2022年第4期11卷 922-932页

作者： Hao Lai Fuchao Zhan Yujie Wei Abel W.S.Zongo Sha Jiang Haomin Sui Bin Li Jing Li College of Food Science and Technology Huazhong Agricultural UniversityWuhan 430070China Key Laboratory of Environment Correlative Dietology(Huazhong Agricultural University) Ministry of EducationWuhan 430070China

The influence of particle size and ionic strength on the freeze-thaw(FT) stability of emulsions stabilized by whey protein isolate(WPI) was investigated in this study. The destabilization of emulsions during the FT process could be suppressed in a way by decreasing the particle size of the initial emulsions, which was the result of retarding the coalescence between oil droplets. To further improve the FT stability of emulsions, different amounts of Na Cl were added before emulsification. The emulsions with the ionic strength at 30–50 mmol/L exhibited good FT stability. Notably, the ionic strength in this range would not lower the freezing point of emulsions below the freezing temperature used in this study. Salt addition could improve the structural properties of proteins, which was available to strengthen the rigidity and thickness of interfacial layers, sequentially building up the resistance that the destruction of ice crystals to emulsions. Moreover, stronger flocculation between emulsion droplets could promote the formation of a gel-like network structure dominated by elasticity in the emulsion system, which might effectively inhibit the movement of droplets, and improve the FT stability of emulsions eventually. The result was of great significance for the preparation of emulsion-based foods with improved FT stability.

关键词： Emulsion freeze-thaw stability Whey protein isolate Particle size Ionic strength

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Effect of Malva Nut Gum on Pasting Characteristics and freeze-thaw stability of Commercial Wheat, Rice or Waxy Rice Flour

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Journal of Agricultural Science and Technology(B) 2012年第3期2卷 298-306页

作者： Yuthana Phimolsiripol Division of Product Development Technology Faculty of Agro-lndustry Chiang Mai University Chiang Mai 50100 Thailand

The objective of this research was to investigate the effect of Malva nut gum （MG） replacement on the pasting characteristics and freeze-thaw stability of wheat, rice or waxy rice flours. Pasting properties and freeze-thaw stability of different flours incorporated with 0, 0.5%, 1%, 2%, 3% and 5% of MG were investigated. Pasting temperature （60 ℃-87 ℃） of the pastes significantly decreased with increasing of MG content for wheat and rice flours, but had no significant effect for waxy rice flour. Incorporation of MG into all flours significantly elevated the peak viscosity by about 0.9-2.6 folds when compared to non-MG samples. Hot paste viscosity, breakdown and final viscosity for all flour mixtures significantly increased with increasing of MG which ranged from 81-427, 37-559 and 152-463 RVU, respectively. freeze-thaw stability measurement demonstrated that higher level of MG in wheat and rice gel mixtures could decrease syneresis. However, MG had no effect on syneresis of waxy rice gel. Presence of MG in flours alters the pasting properties and syneresis effect. It is suggested that higher viscosity and lower syneresis of gels could be modified by MG.

关键词： Malva nut gum pasting characteristic freeze-thaw stability wheat flour rice flour waxy rice flour.

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Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles

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Food Science and Human Wellness 2024年第2期13卷 1018-1028页

作者： Huinan Wang Jiaxin Zhang Xinran Liu Jinxiang Wang Xuepeng Li Jianrong Li Key Laboratory of Food Nutrition and Safety Ministry of EducationCollege of Food Science and EngineeringTianjin University of Science and TechnologyTianjin 300457China College of Food Science and Technology Bohai UniversityNational R&D Branch Center of Surimi and Surimi Products ProcessingJinzhou 121013China

A Pickering emulsion based on sodium starch octenyl succinate(SSOS)was prepared and its effects on the physicochemical properties of hairtail myofibrillar protein gels(MPGs)subjected to multiple freeze-thaw(F-T)cycles were *** whiteness,water-holding capacity,storage modulus(G')and texture properties of the MPGs were significantly improved by adding 1%-2%Pickering emulsion(Pstability of MPGs.

关键词： Pickering emulsion Myofibrillar protein Gel properties freeze-thaw stability Intermolecular interactions

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Functional properties of defatted chickpea flour heat-induced gels

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International Journal of Agricultural and Biological Engineering 2024年第2期17卷 280-286页

作者： Chonghao Bi Aoxue Qie Tong Zhou Yi Liu Bin Tian School of Artificial Intelligence Beijing Technology and Business UniversityBeijing 100048China

Defatted chickpea flour(DCF),which is a by-product of chickpea oil extraction industry,is rich in nutrients that are beneficial to human *** this study,the effects of temperature and DCF variation on the rheological properties,water holding capacity,freeze-thaw stability and microstructure of DCF heat induced gels were *** results showed that the viscoelasticity,frequency dependence,and resistance strength of heat induced gels increased significantly with the increase of temperature and DCF *** degree of denaturation and water retention of heat induced gels increased significantly with increased variables within the temperature and variation windows of 75℃ to 95℃ and 13%to 21%.The CLSM results revealed that variations of both temperature and DCF variation could cause the proteins in the heat induced gels to aggregate gradually and to form protein *** temperature or variation exceeded certain value(85℃ or 17%),the protein aggregations broke up and the protein clusters became smaller and more ***,the heat induced gels presented better water holding capacity,viscoelasticity,structural stability and gel property at a temperature of 95℃ or a DCF variation of 21%within the present experimental range.

关键词： defatted chickpea flour rheological property freeze-thaw stability water holding capacity microstructure

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