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  • Title: Enhanced CaSO4-induced gelation properties of soy protein isolate emulsion by pre-aggregation.
    Author: Wang X, Zeng M, Qin F, Adhikari B, He Z, Chen J.
    Journal: Food Chem; 2018 Mar 01; 242():459-465. PubMed ID: 29037715.
    Abstract:
    The effects of CaSO4-induced pre-aggregation on the rheological and structural properties of soy protein isolate (SPI) emulsion gels were investigated. As the Ca2+ concentration during pre-aggregation increased (from 0mM to 7.5mM), the elastic modulus of the gels showed substantial increase, indicating stiffer gel structures. Large-deformation rheology suggested stronger but more brittle networks formed at higher Ca2+ concentration during pre-aggregation. However, when the pre-aggregated Ca2+ concentration reached 10mM, the corresponding gel became weaker. Water-holding capacity (WHC) of the gels were significantly improved via the pre-aggregation process. The differences in rheological properties and WHC among the gels were consistent with the variation in their microstructures. Pre-aggregation helped to form denser and more uniform structures with thicker strands, whereas over aggregation made the gel network coarser.
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