The effects of heating and acidulation on the properties and stability of plant seed protein emulsion gels

Yllmaz E., KESKİN USLU E.

Acta Alimentaria, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1556/066.2024.00002
  • Dergi Adı: Acta Alimentaria
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: emulsion, gel, plant protein, polymorphism, rheology, sunflower oil
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

This study aimed to prepare water-in-oil-type gelled protein emulsions. Sorghum, chickpea, and barley proteins were extracted from the seed flours with an alkaline procedure, and 2% protein solutions were used as an aqueous phase with Span 20 emulsifier to create sunflower oil emulsion gels. Prepared gels were analysed for main physicochemical properties, polymorphism, and rheology. Results showed that stable emulsion gels were creamy-greenish in colour and had mechanical stability. They included β and β′ type fat crystals. Rheological analyses indicated that they were soft-gel-like preparates, having certain levels of structural recovery ability after shear. These emulsion gels could be spreadable-fat-like products or shortening alternatives in processed foods. They might provide an extra advantage due to plant protein content. Food application studies are anticipated in future studies.