Structural Characterization and Application of Crosslinked Soybean Protein Isolate-Based Oleogel Containing κ-Carrageenan: A Promising Approach for Surimi Product Development
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2024-09-02
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Abstract
In this study, Soybean Isolate Protein (SPI) based oleogel was constructed by mixing SPI and κ-Carrageenan (κ-CG) using an emulsion-template approach optimized by adjusting SPI/κ-CG ratio. Theresults demonstrated that the intramolecular and intermolecular hydrogen-bonds between SPI and κ-CGreinforced three-dimensional lattice structure of the oleogels. With the increase of κ-CG content, the oildroplets were more uniformly dispersed in the continuous SPI-κ-CG rigid network, which formed a densenetwork structure and improved the storage module, loss module, recovery rate, and gel strength of theresulting oleogels. In particular, when the SPI/κ-CG ratio was 9/1, the oleogel was dense and delicatewith no oil leakage. This formulation also showed the highest oil binding capacity (OBC, 94.52%) andthermal stability (412.91 ℃). Cryo-scanning electron microscopy showed that the oleo-surimi gel had adense network structure, and the oil droplets were stably encapsulated in the surimi gel matrix bypolysaccharide-protein interfacial membrane. Compared with surimi gel made with the direct addition ofliquid oil, the water-holding capacity and textural properties of oleo-surimi gel were effectively improved.The approach of making oleo-surimi gel could lead to innovation in the development of novel surimiproducts.
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Preprint
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This is a preprint from Yang, Xiaoqing, Zhifeng Tan, Zheming Wang, Xiliang Yu, Qi Wang, Chenxu Yu, and Xiuping Dong. "Structural Characterization and Application of Crosslinked Soybean Protein Isolate-Based Oleogel Containing κ-Carrageenan: A Promising Approach for Surimi Product Development." (2024). doi: https://doi.org/10.21203/rs.3.rs-4826851/v1.
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This work is licensed under a Creative Commons Attribution 4.0 International License
(https://creativecommons.org/licenses/by/4.0/).