Emulsion gels based on quinoa protein hydrolysates, alginate, and high‑oleic sunflower oil: evaluation of their physicochemical and textural properties
Abstract: This study aims to assess the physicochemical and mechanical properties of O/W emulsion gels formulated with quinoa protein partial hydrolysates (QPH). The effect of varying QPH concentrations (0.5%, 1%, and 2%) on these attributes was also investigated. The QPH were obtained from quinoa...
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| Autores principales: | , , |
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| Otros Autores: | |
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Springer
2024
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/18232 |
| Aporte de: |
| Sumario: | Abstract: This study aims to assess the physicochemical and mechanical properties of O/W emulsion gels formulated with quinoa
protein partial hydrolysates (QPH). The effect of varying QPH concentrations (0.5%, 1%, and 2%) on these attributes was
also investigated. The QPH were obtained from quinoa protein concentrate (QPC) after treatment with alcalase. Surface
hydrophobicity (
S0) and emulsifying properties of QPH suspensions were determined. Microstructure, color, water holding
capacity (WHC), thermal stability, as well as textural properties of the formulated emulsion gels, were also evaluated. After
the hydrolysis treatment, S0
exhibited a significant increase (p = 0.006). The emulsifying activity of QPH also increased
(p = 0.002), while the emulsion stability decreased (p < 0.000) as QPH concentrations increased. Confocal laser scanning
microscopy images showed that in QPH-based emulsion gels, oil droplets seemed to be more associated with each other
forming a three-dimensional network that was less bound to the matrix, in comparison with QPC-based emulsion gels. In
addition, hydrolysis produced a significant reduction in WHC of emulsion gels (p = 0.000); however, in all samples evaluated
the WHC was around 70%. Furthermore, after heat treatment, there was a decrease in this parameter (p < 0.000). The evaluation
of textural properties showed that hardness was significantly lower for emulsion gels formulated with QPH (p < 0.000);
whereas no differences between emulsion gels with 0.5% QPC and those with 0.5, 1, and 2% QPH were obtained. Therefore,
hydrolysates have the potential to be used in emulsion gel formulation and could be applied to the development of soft-solid
food products. |
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