Preparation of Soy Protein based Fluid Gel Particles and Their Functional Properties
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Abstract:
The applications of fluid gel particles have been of widespread interest, but researchers have rarely focused on the large-scale production and the control of the particle morphology. In this study, soy protein isolate (SPI) was used as the main raw material, and different amounts of gum arabic (GA) and Tween 80 were added to prepare soy protein based fluid gel particles by heat treatment with continuous stirring and spray drying process. The functional properties of the obtained fluid gel particles, including average particle size, viscosity, morphology, moisture content, hygroscopicity, and dispersibility were characterized. The results showed that the surface of the particles prepared with GA was smooth and the number of collapses was reduced. Particles prepared with the addition of 1.6% GA were smaller than the other fluid gel particles. The addition of Tween 80 allowed the particles to become spherical and increased the roughness of the particle surface. The hygroscopicity of the particles increased rapidly with increasing amount of added Tween 80, but was not affected significantly with the addition of GA. The wettability of the particles could be improved by adding Tween 80. The hardness of the soy protein based heat-set gel could be enhanced when this type of particles were used to partially replace SPI. These fluid gel particles can modify the viscosity and textural properties of food systems, and can serve as a new generation of protein based ingredient in food processing.
