Effect of Coagulants and Small Molecular Surfactants on Gel Properties of Soy Protein Emulsion Gels

Abstract:

The effects of the stability of soy protein emulsion，variety and amount of coagulants and small molecular surfactants on the structure and properties of soy protein emulsion gels were researched in detailed. Gel strength was determined by rheometer and texturalanalyzer. Gel structure was analyzed by Laser scanning confocal microscopy. Water holding capacity of gel were also determined. The results showed that better emulsion stability led to strongergel strength and better water-holding capacity. The strength and water-holding capacity of the gel induced by mixture of GDL and CaSO4 were better than that of gel induced by individual GDL or CaSO4.The addition ofTween 20 into emulsion was positive for the gel strength if the amount was higher than 0.4%（v/v）. Adding Soybean lecithin into emulsion was benefit for the water-holding capacity of gel，whereasno significanteffects on gel strength were observed.