Formation and characterisation of concentrated emulsion gels stabilised by faba bean protein isolate and its applications for 3D food printing

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dc.citation.volume671
dc.contributor.authorHu Y
dc.contributor.authorCheng L
dc.contributor.authorLee SJ
dc.contributor.authorYang Z
dc.date.accessioned2024-04-23T22:55:32Z
dc.date.accessioned2024-07-25T06:33:37Z
dc.date.available2023-05-10
dc.date.available2024-04-23T22:55:32Z
dc.date.available2024-07-25T06:33:37Z
dc.date.issued2023-08-20
dc.description.abstractConcentrated emulsions were prepared at a fixed oil concentration (50 wt%) using faba bean protein isolates (FPI) as an emulsifier and texturizer. Effects of FPI concentration (1, 3 and 5 wt%; at pH7), pH (pH 3, 5, 7, and 9; 3 wt%) and addition of salts (200 mM NaCl and 40 mM CaCl2; at 3 wt% FPI and pH 7) on the emulsion formation were studied. The oil droplet size and microstructural characteristics were examined by static light scattering and confocal laser scanning microscopy (CLSM), and the viscoelastic behaviours of emulsions were characterised by oscillatory rheology. At all different FPI concentrations, the emulsions formed viscoelastic gels with different gel strengths and stability due to network formation and interactions between jammed oil droplets and protein aggregates. The oil droplet size, rheological properties, and 3D printability of emulsions were not significantly changed by the presence of salts. The storage modulus G′ (1 Hz) values were higher at higher FPI concentrations, and higher pH values (i.e., pH 7 and 9) as the droplet size was smaller and the droplet packing was more compact, resulting in a better 3D printing performance. Furthermore, the heat treatment (90 °C for 30 min) remarkedly improved gel strength and the 3D printability because of protein denaturation and oil droplet aggregation. This finding demonstrated that the emulsion gel formed with FPI was tuneable for food 3D printing. Most of samples displayed high printing precision with great self-supporting capability, which may find potential applications in creating specialised diet.
dc.description.confidentialfalse
dc.identifier.citationHu Y, Cheng L, Lee SJ, Yang Z. (2023). Formation and characterisation of concentrated emulsion gels stabilised by faba bean protein isolate and its applications for 3D food printing. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 671.
dc.identifier.doi10.1016/j.colsurfa.2023.131622
dc.identifier.eissn1873-4359
dc.identifier.elements-typejournal-article
dc.identifier.issn0927-7757
dc.identifier.number131622
dc.identifier.piiS0927775723007069
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/70415
dc.languageEnglish
dc.publisherElsevier BV
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0927775723007069
dc.relation.isPartOfColloids and Surfaces A: Physicochemical and Engineering Aspects
dc.rights(c) 2023 The Author/s
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectEmulsion gel
dc.subjectFaba bean protein isolate
dc.subject3D Printing
dc.subjectViscoelasticity
dc.subjectMicrostructures
dc.titleFormation and characterisation of concentrated emulsion gels stabilised by faba bean protein isolate and its applications for 3D food printing
dc.typeJournal article
pubs.elements-id461476
pubs.organisational-groupOther
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