Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics

Abstract

We present the preparation and physicochemical properties of thermally induced emulsion gels of a soy protein isolate–whey protein isolate (SPI–WPI)/calcium chloride composite, and the analysis of their nutrient release behaviors using fat-soluble vitamin E as a model system by simulating its digestion in vitro. In general, the SPI–WPI composite emulsion gel was found to have better water-holding capacity and texture than the emulsion gels formed by the single protein. The microstructure and rheological properties of the gel suggested that the CaCl2 concentration significantly influences the fundamental structure and mechanical properties of the SPI–WPI gel. The in vitro digestion experiments revealed that the mixed protein emulsion gel improves the bioavailability of vitamin E. This study is of great significance in the utilization of these natural emulsifiers, as they can be used in the development of emulsion delivery systems for lipophilic nutrients and other health products.