期刊
FOOD RESEARCH INTERNATIONAL
卷 44, 期 1, 页码 360-366出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2010.10.006
关键词
Olive oil-in-water emulsion; Infrared spectroscopy; Lipid structure; Protein structure
资金
- Plan Nacional de Investigacion Cientifica, Desarrollo e Innovacion Tecnologica (I + D + I) [AGL2007-61038/ALI, AGL2008-04892-CO3-01]
- Consolider-Ingenio [CSD2007-00016]
- Ministerio de Ciencia y Tecnologia
- INTRAMURAL [CSIC-2009701104]
Lipid and protein structural characteristics of olive oil-in-water emulsions formulated with various stabilizer systems were investigated using Fourier transform infrared spectroscopy (FT-IR). Proximate composition, water binding and textural properties were also evaluated in these emulsions. Two different olive oil-in-water emulsions were studied: E/SPI prepared with soy protein isolate as a stabilizing system, and E/SPI + SC + MTG prepared with a combination of soy protein isolate, sodium caseinate and microbial transglutaminase as a stabilizing system. Results showed that textural properties (P<0.05) were dependent on the stabilizing system. E/SPI + SC + MTG emulsion presented greater (P<0.05) lipid chain disorder, more lipid-protein interactions, and more (P<0.05) et-helix and ci-sheet structures. A relationship between textural and structural properties was also observed as a function of the stabilizing system employed in the formulation of emulsions. A more thorough understanding of this connection could help improve the development of food products with appropriate physical properties. (C) 2010 Elsevier Ltd. All rights reserved.
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