Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch

In this study, enzymatically hydrolyzed rice starches (ERS) with a low dextrose equivalent (DE, DE < 5) was applied to prepare emulsion-filled gel (EFG). Results showed that enzymatically hydrolyzed rice starches (DE = 1-4) could build the gel structures required for EFG, and these ERS-EFGs had a creamy white appearance. The storage modulus (G '), loss modulus (G '') and firmness of ERS-EFGs were weaker than the EFG based on native rice starch (NRS-EFG). The starch content in gel matrix directly affected the properties of ERS-EFGs. The addition of starch caused an increase in storage modulus and loss modulus and improved the freeze-thaw stability and firmness of ERS-EFGs. The addition of emulsion droplets diluted the starch concentration, leading to a decrease in the gel modulus (both G ' and G ''), freeze-thaw stability, and gel firmness. Both ERS-EFGs and NRS-EFG had good thixotropic recovery. These results implied that the rheological and textural properties of ERS-EFG can be regulated according to the targeted food system by controlling the parameters of starch DE, starch concentration and emulsion content.

Automated summary

The study found that the rheological and textural properties of ERS-EFG can be regulated by controlling the parameters of starch DE, starch concentration, and emulsion content. Starch content in the gel matrix directly affected the properties of ERS-EFG, with the addition of starch improving freeze-thaw stability and firmness, while the addition of emulsion droplets diluted starch concentration. Both ERS-EFGs and NRS-EFG exhibited good thixotropic recovery.