Mechanical, thermal stability and microstructural properties of emulsion-filled gels: Effect of sugar beet pectin/soy protein isolate ratio

Abstract

The current study focused on how matrix ratio affected the gel properties and microstructures of sugar beet pectin (SBP)/soy protein isolate (SPI)-based gels with and without emulsion. Roles of emulsion stabilized by Tween 20 and different ratios of matrices in gelation induced by laccase and heat treatment were evaluated. The textural, rheological and thermal stability properties of either gels or gels containing emulsion were enhanced with increasing level of SBP and weakened with increasing concentration of SPI. With the increase of SBP concentration, the emulsion addition showed no significant influence on the textural parameters of gels. However, the thermal stability of gel was weakened because of the emulsion addition. The E/P212 showed improved textural and rheological properties compared with the gel without emulsion. All gels exhibited a frequency-independent behavior, and the water holding capacity of each gel was about 90%. Moreover, microstructure analysis indicated that the well-filled honeycomb gel was formed in E/P212. The gelation behavior was mainly dominant by SBP, and the underlying gelation mechanism was that the SBP was cross-linked to promote the gelatinization reaction and rate of SPI.