Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions

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dc.citation.volume8
dc.contributor.authorCheng Y
dc.contributor.authorYe A
dc.contributor.authorSingh H
dc.contributor.editorMarangoni AG
dc.coverage.spatialNetherlands
dc.date.accessioned2024-05-02T23:56:13Z
dc.date.available2024-05-02T23:56:13Z
dc.date.issued2024-01-06
dc.description.abstractPartially replacing animal proteins with plant proteins to develop new products has much attention. To get knowledge of their application in emulsion gels, heat-induced composite protein emulsion gels were fabricated using the mixtures of whey protein isolate (WPI) and soy protein isolate (SPI) with the final total protein concentration of 10% (w/w). The water holding capacity (WHC), mechanical and rheological properties and microstructure of mixed protein emulsion gels prepared at different WPI to SPI ratios (100:0, 90:10, 70:30, 50:50, 30:70, 10:90, 0:100, w/w) were investigated. The ratios of WPI to SPI showed little effect on the WHC of the mixed protein emulsion gels (p > 0.05). Increasing the ratio of SPI decreased the hardness and storage modulus (G') of mixed protein emulsion gels, whereas the porosity of mixed protein emulsion gels in the microstructure increased, as shown by CLSM. Both β-lactoglobulin and α-lactalbumin from WPI and 7 S and 11 S from SPI participated in forming the gel matrix of mixed protein emulsion gels. More protein aggregates existed as the gel matrix filler at the high soy protein levels. Interestingly, the G' of mixed protein emulsion gels at the WPI to SPI ratio of 50:50 was higher than the sum of G' of individual WPI and SPI emulsion gels. The whey protein network predominated the gel matrix, while soy protein predominated in the active filling effect. When subjected to an in vitro dynamic gastric digestion model, soy protein in the gels (WPI:SPI = 50:50) degraded faster than whey protein during gastric digestion. This study provided new information on the characteristics of composite protein emulsion gel fabricated with the WPI and SPI mixture.
dc.description.confidentialfalse
dc.format.pagination100674-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/38283161
dc.identifier.citationCheng Y, Ye A, Singh H. (2024). Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions.. Curr Res Food Sci. 8. (pp. 100674-).
dc.identifier.doi10.1016/j.crfs.2023.100674
dc.identifier.eissn2665-9271
dc.identifier.elements-typejournal-article
dc.identifier.issn2665-9271
dc.identifier.number100674
dc.identifier.piiS2665-9271(23)00242-3
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69482
dc.languageeng
dc.publisherElsevier B V
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S2665927123002423
dc.relation.isPartOfCurr Res Food Sci
dc.rights(c) 2024 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectComposite gel
dc.subjectDynamic digestion
dc.subjectHardness
dc.subjectMicrostructure
dc.subjectRheological properties
dc.titleCharacterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions
dc.typeJournal article
pubs.elements-id485770
pubs.organisational-groupOther
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