Influence of Ionic Surfactants on the Microstructure of Heat-Set β-Lactoglobulin-Stabilized Emulsion Gels

Mechanical and water-holding properties and microstructures of soy protein isolate emulsion gels induced by CaCl2, glucono-δ-lactone (GDL), and transglutaminase: influence of thermal treatments before and/or after emulsification

The mechanical properties, water-holding capacities (WHC), and microstructures of emulsion gels, induced by glucono-δ-lactone (GDL), CaCl(2), and microbial transglutaminase (MTGase) from unheated and heated soy protein isolate (SPI)-stabilized emulsions (at protein concentration 5%, w/v; oil volume fraction, 20%, w/v), were investigated and compared. The influence of thermal pretreatments (at 90 °C for 5 min) before and/or after emulsification was evaluated. Considerable differences in mechanical, water-holding, and microstructural properties were observed among various emulsion gels. The thermal pretreatment after emulsification increased the strength of the emulsion gels induced by GDL and CaCl(2), whereas in the case of MTGase, thermal pretreatments before and/or after emulsification on the contrary greatly inhibited gel network formation. The application of the enzyme coagulant exhibited much higher potential to form SPI-stabilized emulsion gels with higher mechanical strength than that of the other two coagulants. The WHC of the emulsion gels seemed to be not directly related to their gel network strength. Confocal laser scanning microscope analyses indicated that the network microstructure of the formed emulsion gels, mainly composed of aggregated protein-stabilized oil droplets and protein aggregate clumps, varied with the type of applied coagulants and emulsions. The differences in microstructure were basically consistent with the differences in mechanical properties of the gels. These results could provide valuable information for the formation of cold-set soy protein-stabilized emulsion gels.