Study of properties of Soy Protein-Stabilized Emulsion Gels Induced by Microbial Transglutaminase
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Abstract:
The properties and microstructures of MTGase induced SPI emulsion gels with different oil volume fractions (?=0.2~0.6) were studied. It was found that the water-holding capacity and G' progressively increased with oil fractions increasing. Confocal laser scanning microscope analyses indicated that the network microstructure of the formed emulsion gels varied with oil volume fractions. The networks became much stronger with oil volume increasing. Protein-coated oil droplets can act as “active fillers” in the emulsion gel formation.
