Skip to main content
SpringerLink
Log in

Effect of Oil Content and Composition on the Gelling Properties of Egg-SPI Proteins Stabilized Emulsion Gels

  • ORIGINAL ARTICLE
  • Published:
Food Biophysics Aims and scope Submit manuscript

Abstract

Effects of different oils on the rheological properties, textural profile, water loss (WL), oil loss (OL) and microstructure of egg-soybean protein isolate (SPI) stabilized emulsion gels were investigated at neutral pH, wherein soybean oil, olive oil and menhaden oil were used to form emulsions. The results showed that viscosity of emulsions progressively increased with the increase of oil content. Similarly, analysis of the rheological behavior of the formulated emulsion gels revealed an increase in the mechanical strength (G’) with the increase in oil concentration, indicating that oil droplets played a significant role in the formation of the gel structure. In addition, at high levels of oil, the hardness and chewiness of emulsion gels were also high, while a slight decrease in springiness and cohesiveness were observed. A linear relationship between hardness and water/oil loss was found, whereas the Pearson correlation suggested that less drainage of water may slow down the outflow of oil. The microstructural images showed a more compact network as a result of the increase of oil content in the formulation. Scarce significant differences were found among emulsion gels formulated with different oil type, suggesting oil composition played a dispensable role on the gelling properties of emulsion gels.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

References

  1. L. Chen, G.E. Remondetto, M. Subirade, Trends Food Sci. Technol. 17(5), 272–283 (2006)

    Article  CAS  Google Scholar 

  2. J. Chen, E. Dickinson, Colloids Surf. B 12(3), 373–381 (1999)

    Article  CAS  Google Scholar 

  3. X. Gu, L.J. Campbell, S.R. Euston, Food Res. Int. 42(8), 925–932 (2009)

    Article  CAS  Google Scholar 

  4. H. Khalesi, B. Emadzadeh, R. Kadkhodaee, Y. Fang, Int. J. Biol. Macromol. 125, 17–26 (2019)

    Article  CAS  Google Scholar 

  5. F. Li, X. Kong, C. Zhang, Y. Hua, Food Hydrocoll. 29(2), 347–355 (2012)

    Article  CAS  Google Scholar 

  6. L. Mao, Y.H. Roos, S. Miao, J. Agric, Food Chem. 62(47), 11420–11428 (2014)

    Article  CAS  Google Scholar 

  7. C.-H. Tang, F. Liu, Food Hydrocoll. 30(1), 61–72 (2013)

    Article  CAS  Google Scholar 

  8. C.-H. Tang, L.-J. Luo, F. Liu, Z. Chen, Food Res. Int. 51(2), 804–812 (2013)

    Article  CAS  Google Scholar 

  9. C.-H. Tang, M. Yang, F. Liu, Z. Chen, LWT - food Sci. Technol. 53(1), 15–21 (2013)

    Article  CAS  Google Scholar 

  10. M. Yang, F. Liu, C.-H. Tang, Food Res. Int. 52(1), 409–418 (2013)

    Article  CAS  Google Scholar 

  11. T. van Vliet, Colloid Polym. Sci. 266(6), 518–524 (1988)

    Article  Google Scholar 

  12. E. Dickinson, Colloids Surf. B 20(3), 197–210 (2001)

    Article  CAS  Google Scholar 

  13. T. van Vliet, C.M.M. Lakemond, R.W. Visschers, Curr. Opin. Colloid Interface Sci. 9(5), 298–304 (2004)

    Article  Google Scholar 

  14. E. Dickinson, Food Hydrocoll. 28(1), 224–241 (2012)

    Article  CAS  Google Scholar 

  15. T. Farjami, A. Madadlou, Food Hydrocoll. 62, 262–272 (2017)

    Article  CAS  Google Scholar 

  16. M. Zhang, J. Li, Y. Su, C. Chang, X. Li, Y. Yang, L. Gu, Food Hydrocoll. 97, 105191 (2019)

    Article  CAS  Google Scholar 

  17. M. Zhang, Y. Yang, N.C. Acevedo, Food Chem. 318, 126421 (2020)

    Article  CAS  Google Scholar 

  18. H. Liu, X.M. Xu, S.D. Guo, LWT - food Sci. Technol. 40(6), 946–954 (2007)

    Article  CAS  Google Scholar 

  19. K. Manoi, S.S.H. Rizvi, Food Hydrocoll. 23(7), 1837–1847 (2009)

    Article  CAS  Google Scholar 

  20. D. J. McClements, in Food emulsions –Principles, practice and techniques, ed. by D. J. McClements. (Washington, 1999), pp. 235–266

  21. F. Liu, C.-H. Tang, Food Chem. 127(4), 1641–1647 (2011)

    Article  CAS  Google Scholar 

  22. C.K. Reiffers-Magnani, J.L. Cuq, H.J. Watzke, Food Hydrocoll. 13(4), 303–316 (1999)

    Article  Google Scholar 

  23. M. Primacella, T. Wang, N.C. Acevedo, Food Hydrocoll. 96, 529–536 (2019)

    Article  CAS  Google Scholar 

  24. X.D. Sun, S.D. Arntfield, Food Hydrocoll. 25(1), 25–31 (2011)

    Article  CAS  Google Scholar 

  25. I.-H. Jin, J.-E. Kim, J.-H. Seo, S.-P. Lee, Food Sci. Biotechnol. 22(1), 129–136 (2013)

    Article  CAS  Google Scholar 

  26. J. Chen, E. Dickinson, M. Langton, A.-M. Hermansson, LWT - food Sci. Technol. 33(4), 299–307 (2000)

    Article  CAS  Google Scholar 

  27. C.-H. Tang, L. Li, J.-L. Wang, X.-Q. Yang, LWT - food Sci. Technol. 40(4), 579–586 (2007)

    Article  CAS  Google Scholar 

  28. M. Wu, Y.-L. Xiong, J. Chen, X. Tang, G. Zhou, J. Food Sci. 74(4), E207–E217 (2009)

    Article  CAS  Google Scholar 

  29. C.-H. Tang, L. Chen, E.A. Foegeding, J. Agric. Food Chem. 59(8), 4071–4077 (2011)

    Article  CAS  Google Scholar 

  30. V.L. Sok Line, G.E. Remondetto, M. Subirade, Food Hydrocoll. 19(2), 269–278 (2005)

    Article  CAS  Google Scholar 

  31. X. Wang, Z. He, M. Zeng, F. Qin, B. Adhikari, J. Chen, Food Chem. 221, 130–138 (2017)

    Article  CAS  Google Scholar 

  32. M. Færgemand, B.S. Murray, E. Dickinson, J. Agric. Food Chem. 45(7), 2514–2519 (1997)

    Article  Google Scholar 

Download references

Acknowledgements

The authors would like to thank for the financial support of the National Key Research and Development Program of China [No. 2018YFD0400303] and the project of China Scholarship Council. This paper is a product of the Iowa Agriculture and Home Economics Experiment Station, Ames, Iowa. Project No. IOW03902 sponsored by Hatch Act and State of Iowa funds.

Funding

The work was supported by the National Key Research and Development Program of China [No. 2018YFD0400303] and the project of China Scholarship Council. Also this paper is a product of the Iowa Agriculture and Home Economics Experiment Station, Ames, Iowa. Project No. IOW03902 sponsored by Hatch Act and State of Iowa funds.

Author information

Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, People’s Republic of China

    Mengqi Zhang & Yanjun Yang

  2. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, People’s Republic of China

    Mengqi Zhang & Yanjun Yang

  3. Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, 50011, USA

    Mengqi Zhang & Nuria C. Acevedo

Authors
  1. Mengqi Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yanjun Yang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Nuria C. Acevedo
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding authors

Correspondence to Yanjun Yang or Nuria C. Acevedo.

Ethics declarations

Conflict of Interest

The authors declare no conflict of interest.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Zhang, M., Yang, Y. & Acevedo, N.C. Effect of Oil Content and Composition on the Gelling Properties of Egg-SPI Proteins Stabilized Emulsion Gels. Food Biophysics 15, 473–481 (2020). https://doi.org/10.1007/s11483-020-09646-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11483-020-09646-8

Keywords

Search

Navigation