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    Home > Food News > Food Articles > Prof. Song Miao’s team: Preparation and stability study of gelatinous soy protein isolate emulsion induced by sodium alginate/microgel

    Prof. Song Miao’s team: Preparation and stability study of gelatinous soy protein isolate emulsion induced by sodium alginate/microgel

    • Last Update: 2021-07-28
    • Source: Internet
    • Author: User
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    Editor in charge: Food Science

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    Recently, the
    team of Professor Miao Song from the Teagasc National Food Research Center of the Irish Ministry of Agriculture published an online academic article "Formation and creaming stability of alginate/micro-gel particle-induced gel-like emulsions stabilized by soy" in the international authoritative journal Food Hydrocolloids (IF=9.
    147) Protein isolate" uses the interaction of sodium alginate and sodium alginate microgel to prepare a gel-like emulsion stabilized by soy protein isolate to improve the stability of the soy protein isolate emulsion.
    At the same time, the emulsion coagulation is also studied.
    The effect of gelatinization on the storage stability and bioavailability of the embedded lycopene provides a new idea for improving the stability of vegetable protein emulsions and provides a reference for the future application of sodium alginate microgels in food (Original link: https://doi.
    org/10.
    1016/j.
    foodhyd.
    2021.
    107040)

    .



    Compared with animal protein (such as whey protein and casein) and compound emulsifiers (such as Tween 20, Span 80 and Span 85), vegetable protein has poor emulsification

    .
    At present, there are two main methods to improve the stability of vegetable protein emulsions: protein modification and emulsion gelation

    .
    The modification techniques of plant protein mainly include heat treatment, high pressure, ultrasonic, enzymatic hydrolysis, acid-base method, oxidation method, and protein-polysaccharide compound method

    .
    Emulsion gelation techniques mainly include improving the oil phase, interface protein modification methods (such as high-pressure treatment and enzymatic cross-linking), and the introduction of gelling agents

    .
    Therefore, the final form of the vegetable protein emulsion prepared by these two methods and its application in food are quite different

    .
    The emulsion prepared from the modified protein is still in liquid form, so it is usually used in sauces, beverages and liquid delivery systems

    .
    However, the emulsion is usually in a semi-solid form after gelation, so it is often used in meat products or solid-state delivery systems

    .
    Sodium alginate has good gel properties.
    At the same time, due to its mild gel conditions and unique digestive properties, sodium alginate-based emulsion gels have attracted much attention in recent years

    .
    The gel principle of sodium alginate is that when the sodium ions in the molecule are replaced by calcium ions or hydrogen ions, calcium-induced or acid-induced gels can be formed

    .
    Therefore, in the food industry in the past, people usually induced its gelation by adding calcium chloride or calcium carbonate and gluconolactone

    .
    However, in previous studies, we found that adding the sodium alginate microgel prepared by the outer gel method to the sodium alginate solution can significantly increase the viscosity of the sodium alginate solution and exhibit gel properties

    .
    Therefore, we predict that the simultaneous introduction of sodium alginate and sodium alginate microgel into the vegetable protein emulsion may induce the formation of a gel-like emulsion to improve its stability

    .
    Therefore, the purpose of this research is to study the preparation of sodium alginate/microgel-induced gel emulsion and its application in improving the stability of soy protein isolate emulsion.

    .
    The results of the study showed that the conditions for gelation of soy protein isolate emulsion were the presence of both sodium alginate (>0.
    1%) and high concentration of sodium alginate microgel (>6.
    0%), but the content of oil droplets (0~10%) ) Does not affect the gelation of the soy protein isolate emulsion

    .
    Continuously increasing the concentration of sodium alginate microgel (2-10%) can significantly increase the viscosity and centrifugal stability of the soy protein isolate emulsion and increase the storage modulus of the gel-like emulsion

    .
    The results of storage experiments showed that the soy protein isolate emulsion without sodium alginate microgel showed serious delamination, but the emulsion with 4% or 8% microgel did not appear delamination during the six-week storage period.
    At the same time, no emulsion droplet polymerization was observed in these experimental samples

    .
    In addition, the digestion results showed that the introduction of sodium alginate microgel would slightly reduce the bioavailability of lycopene embedded in the soy protein isolate emulsion

    .
    These research results provide an experimental basis for the application of polysaccharide gel induced by sodium alginate/microgel in improving the stability of vegetable protein emulsions

    .
    There are at least two advantages to using the method of this study to prepare gelled emulsions

    .
    First, this is a simple and effective preparation method, and the viscosity and storage modulus of the gelled emulsion can be adjusted by adjusting the concentration of the microgel

    .
    Second, the structure of the gelled emulsion prepared by this method is a double gel structure (gel embedded gel), which is a delivery system with high research prospects and high application value

    .

    Figure 1: Graphical abstract of the article

    Attachment: A series of research results recently published by Professor Miao Song's team on emulsion gel:

    1.
    Lin, D.
    , Kelly, AL, & Miao*, S.
    (2020).
    Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels.
    Trends in Food Science & Technology, 102, 123-137.

    2.
    Lin, D.
    , Kelly, AL, & Miao*, S.
    (2021).
    The role of mixing sequence in structuring O/W emulsions and emulsion gels produced by electrostatic protein- polysaccharide interactions between soy protein isolate-coated droplets and alginate molecules.
    Food Hydrocolloids, 113, 106537.

    3.
    Lin, D.
    , Kelly, AL, Maidannyk, V.
    , & Miao*, S.
    (2020).
    Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate -based emulsion gel beads during gelation.
    Food Hydrocolloids, 108, 105998.

    4.
    Lin, D.
    , Kelly, AL, Maidannyk, V.
    , & Miao*, S.
    (2020).
    Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads.
    Food Hydrocolloids, 110, 106165.

    5.
    Lin, D.
    , Kelly, AL, & Miao*, S.
    (2021).
    Alginate-based emulsion micro-gel particles produced by an external/internal O/W/O emulsion-gelation method: Formation, suspension rheology, digestion, and application to gel-in-gel beads.
    Food Hydrocolloids, 120, 106926.

    6.
    Lin, D.
    , Kelly, AL, & Miao*, S.
    (2021).
    Improved stability of alginate/soy protein isolate-stabilized emulsions by formation of micro-gel particle-induced gel-like emulsions.
    Food Hydrocolloids, 121 , 107040.

    About the Author

    Professor Miao Song


    Miao Song, a professor, is currently a tenured senior researcher at the TEAGASC National Food Research Center of the Irish Ministry of Agriculture, and a doctoral tutor at the University of Cork (UCC) in Ireland.
    He has long been engaged in basic theoretical and applied research in the field of food materials and storage and processing technology.
    The technical center is engaged in post-doctoral research, and is a global R&D manager and R&D specialist at the Unilever R&D center in the Netherlands

    .
    Since his appointment at Teagasc National Food Research Center, Dr.
    Song Miao has maintained close cooperation with many domestic universities, scientific research institutes, and multinational companies for a long time.
    The main research directions are: food physical materials, food drying and granulation, powder technology, probiotics active molecules entrapped bacteria and food delivery systems design and architecture, and functional food processing, dairy and other technical and functional food ingredients

    .

    PhD candidate Lin Duanquan


    Lin Duanquan has studied at the University College Cork of Ireland and the Teagasc National Food Research Center of the Ministry of Agriculture and Food Development of Ireland since October 2017.
    The instructors are Prof.
    Song Miu and Dr.
    Alan Kelly

    .
    The main research direction is the construction of emulsion gel-based delivery system and the interaction between vegetable protein and polymer.
    At present, more than 10 domestic and foreign journal articles have been published (including 8 in SCI), 6 invention patents have been authorized, and English monographs have been edited 3 (chapter chief writer)

    .

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