Incorporation of Locust Bean Gum and Solid Lipid Microparticles as Strategies to Improve the Properties and Stability of Calcium-Rich Soy Protein Isolate Gels
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View abstract on PubMed
Summary
This summary is machine-generated.Calcium-rich soy protein isolate (SPI) gels showed improved water-holding capacity with locust bean gum (LBG). Solid lipid microparticles (SLMs) enhanced gel stability, showing potential for calcium-rich product prototypes.
Area Of Science
- Food Science
- Material Science
Background
- Soy protein isolate (SPI) gels are potential matrices for calcium fortification.
- Calcium chloride (CaCl2)-induced SPI gels exhibit poor water-holding capacity and stability.
- Locust bean gum (LBG) and solid lipid microparticles (SLMs) are explored as stabilizers.
Purpose Of The Study
- To investigate the properties and stability of calcium-rich SPI gels.
- To evaluate the effects of LBG and SLM incorporation on gel characteristics.
- To assess the potential of these gels as calcium-rich product prototypes.
Main Methods
- Preparation and characterization of SPI gels with varying LBG concentrations.
- Incorporation of SLMs to improve gel stability.
- Evaluation of visual aspect, rheology, water-holding capacity (WHC), and microstructure.
- Assessment of gel syneresis and stability over 20 days.
Main Results
- CaCl2-induced SPI gels had low WHC (40.0% ± 2.2).
- LBG incorporation improved WHC but not long-term stability, leading to syneresis.
- SLM addition significantly enhanced gel stability, reducing syneresis for over 20 days.
- SLMs mitigated microstructural compaction and improved potential as a product prototype.
Conclusions
- LBG improves initial WHC of SPI gels, but SLMs are crucial for long-term stability.
- SLM incorporation enhances the potential of SPI gels as stable, calcium-rich food prototypes.
- Further research may be needed to address rheological changes affecting sensory properties.
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