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Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs‐SPI emulsion‐filled gels
Author(s) -
Zhang Qiang,
Yin Lijun,
Chen Fusheng,
Zhang Penglong,
Lv Dingyang,
Zhu Tingwei,
Duan Xiaojie
Publication year - 2021
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12581
Subject(s) - rheology , emulsion , materials science , dynamic mechanical analysis , soybean oil , texture (cosmology) , soy protein , chemical engineering , confocal laser scanning microscopy , food science , composite material , chemistry , polymer , medicine , image (mathematics) , biomedical engineering , artificial intelligence , computer science , engineering
This study aimed to prepare wheat bran arabinoxylans‐soy protein isolate (WBAXs‐SPI) emulsion‐filled gels with different oil contents and investigate their rheological, textural, water‐holding capacity (WHC), and microstructural properties. The rheological analysis results showed that the maximum correlation interaction occurs when the soybean oil concentration was 10%, and the elastic modulus (G′) reaches the highest value of 13,562 Pa. Interestingly, the WHC and texture change trend of WBAXs‐SPI emulsion‐filled gel were consistent with rheology. Meanwhile, confocal laser scanning microscopy (CLSM) observation indicated that the emulsion‐filled gels formed an interpenetrating polysaccharide‐protein complex network system. Therefore, the filling emulsion performance could be adjusted by changing the concentration of oil droplets as the active filler. This provides the possibility of developing new food materials encapsulating fat‐soluble substances with a low oil rate and more stable structure.