Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelation

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dc.contributor.authorLin, Duanquanen
dc.contributor.authorKelly, Alan L.en
dc.contributor.authorMaidannyk, Valentynen
dc.contributor.authorMiao, Songen
dc.contributor.funderChina Scholarship Councilen
dc.contributor.funderTeagascen
dc.date.accessioned2023-10-17T10:01:50Z
dc.date.available2023-10-17T10:01:50Z
dc.date.issued2020-05-16en
dc.description.abstractThe aim of this study was to investigate the influence of concentrations of sodium alginate (0.5%–1.5% in the water phase of an emulsion), soy protein isolate (SPI, 0.5%–2.0% in the water phase) and oil phase (10%–40% in the emulsion) on the properties (including water loss, shrinkage, morphological, elastic, and structural properties) of emulsion gel beads during gelation (0–30 min). Gel beads were prepared with external gelation by dropping emulsions into CaCl2 solutions using pipettes. The Young's modulus of emulsion gel beads kept increasing during gelation before reaching a plateau accompanied by syneresis (i.e., water loss), shrinkage, and structural tightening. SPI absorbed at the surface of oil droplets could prevent re-coalescence of droplets during gelation. Additionally, increasing concentrations of sodium alginate and oil increased the Young's modulus of gel beads. Water loss decreased with increasing contents of alginate, SPI and oil, and shrinkage could be diminished by increasing alginate and oil contents.en
dc.description.sponsorshipChina Scholarship Council (No. 201708350111); Teagasc (RMIS6821)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid105998en
dc.identifier.citationLin, D., Kelly, A. L., Maidannyk, V. and Miao, S. (2020) 'Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelation', Food Hydrocolloids, 108, 105998 (10pp). doi: 10.1016/j.foodhyd.2020.105998en
dc.identifier.doi10.1016/j.foodhyd.2020.105998en
dc.identifier.eissn1873-7137en
dc.identifier.endpage10en
dc.identifier.issn0268-005Xen
dc.identifier.journaltitleFood Hydrocolloidsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/15123
dc.identifier.volume108en
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.rights© 2020, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectAlginateen
dc.subjectElastic propertyen
dc.subjectEmulsion gel beaden
dc.subjectMicrostructureen
dc.subjectShrinkageen
dc.subjectSoy protein isolatesen
dc.titleEffect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelationen
dc.typeArticle (peer-reviewed)en
oaire.citation.volume108en
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