Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins

Effect of water bath-assisted water extraction on physical and chemical properties of soybean oil body emulsion

Soybean oil body (SOB), rich in polyunsaturated fatty acids and biologically active substances, is used as a natural emulsifier in food processing. In addition, SOB is healthier than synthetic emulsifiers. However, the physical and chemical properties of the SOB emulsion directly affect its application in food processing. In order to study the effect of water bath extraction (WBAE) on SOBs, the effects of WBAE method on the composition of SOBs, the zeta potential, average particle size, oxidation stability, and viscosity characteristics of SOB emulsions were researched. It was found that both protein and moisture contents of SOB decreased with increasing WBAE temperature; however, lipid content increased. These results were attributed to the exogenous proteins gradually denatured and dissociated with extraction temperature from 60°C to 100°C. Increasing the extraction temperature, the average particle size of the SOB emulsions increased, the oxidative stability was improved, the Zeta potential and viscosity decreased, and the fluidity of emulsions was improved. The SOB extracted at 100°C has broad application prospects in food, and this research is meaningful for supplying fundamental information for selecting proper extraction temperature of SOBs.

WITHDRAWN: Reinforcing the rheological and mechanical properties of WPI nanocomposite hydrogels with birefringence morphologies

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Gelation of food protein-protein mixtures

Gelation of proteins is one of the principal means to give desirable texture to food products. Gelation of individual proteins in aqueous solution has been investigated intensively in the past, but in most food products the system contains mixtures of different types of proteins. Therefore one needs to consider interaction between different proteins both before and during gelation. Most food proteins can be classified as globular proteins, but casein and gelatin are also important food proteins. In this review the focus is on gelation induced by heating or cooling, which is the most commonly used method. After briefly discussing general features of protein aggregation and gelation, the literature on gelation of mixtures of different types of globular proteins is reviewed as well as that of mixtures of globular proteins with gelatin or with casein. The effect on the gel stiffness and the microstructure of the gelled mixtures will be discussed in terms of different scenarios that can be envisaged: independent aggregation and gelation, co-aggregation and phase separation.