Impact of the release rate of magnesium ions in multiple emulsions (water-in-oil-in-water) containing BSA on the resulting physical properties and microstructure of soy protein gel

Qiaomei Zhu; Ling Zhao; Hui Zhang; Masayoshi Saito; Lijun Yin

doi:10.1016/j.foodchem.2016.10.016

Impact of the release rate of magnesium ions in multiple emulsions (water-in-oil-in-water) containing BSA on the resulting physical properties and microstructure of soy protein gel

Food Chem. 2017 Apr 1:220:452-459. doi: 10.1016/j.foodchem.2016.10.016. Epub 2016 Oct 4.

Authors

Qiaomei Zhu¹, Ling Zhao¹, Hui Zhang¹, Masayoshi Saito², Lijun Yin³

Affiliations

¹ Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
² Biological Resources and Post-Harvest Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki, Japan.
³ Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; College of Food Science and Technology, Henan University of Technology, Zhengzhou, China. Electronic address: ljyin@cau.edu.cn.

PMID: 27855925
DOI: 10.1016/j.foodchem.2016.10.016

Abstract

The objective of present study was to prepare multiple water-in-oil-in-water (W/O/W) emulsions that exhibit different release rates of magnesium ions; and assess their utility as coagulants in improving tofu quality. W/O/W emulsions containing bovine serum albumin (BSA) and magnesium chloride (MgCl₂) were developed for controlled release applications. An increasing BSA concentration led to an increase in viscosity and droplet size of W/O/W double emulsions, as well as a decreased release rate of encapsulated Mg²⁺ from emulsions. The gelation process of soy protein was simulated by conducting dynamic viscoelastic measurements. The rate constant (k) and saturated storage modulus (G'_sat) values of soy protein gel decreased as BSA concentration increased, suggesting that BSA could slow the release of magnesium ions from double emulsions. Confocal laser scanning microscopy (CLSM) results showed that increased concentration of BSA created a more homogeneous microstructure of soy protein gels with smaller pores within the gel network structure.

Keywords: BSA; MgCl(2); Microstructure; Release rate; Tofu; W/O/W emulsions.

MeSH terms

Animals
Cattle
Emulsions / chemistry
Gels / chemistry*
Magnesium / metabolism*
Microscopy, Confocal
Oils / chemistry*
Serum Albumin, Bovine / chemistry*
Soy Foods / analysis*
Soybean Proteins / chemistry*
Water / chemistry*

Substances

Emulsions
Gels
Oils
Soybean Proteins
Water
Serum Albumin, Bovine
Magnesium