AI Article Synopsis
- The study explores how heating time and induction methods affect the properties and digestion behavior of rice bran protein aggregates (RBPAs) in emulsion gels.
- Suitable heating times (1-6 hours) improve the adsorption of protein aggregates at the oil/water interface, while excessive heating (7-10 hours) leads to protein precipitation and reduced performance.
- Double-cross-linked emulsion gels showed better water holding capacity and slower release of fatty acids during digestion, highlighting their potential for creating low-fat food alternatives.
Article Abstract
To investigate the effects of heating time and induction methods on the physicochemical properties and in vitro digestion behavior of emulsion gels, rice bran protein aggregates (RBPAs) were formed by acid-heat induction (90 °C, pH 2.0) and the emulsion gels were further prepared by adding GDL or/and laccase for single/double cross-linked induction. Heating time affected the aggregation and oil/water interfacial adsorption behavior of RBPAs. Suitable heating (1-6 h) was conducive to faster and more adsorption of aggregates at the oil/water interface. While excessive heating (7-10 h) resulted in protein precipitation, which inhibited the adsorption at the oil/water interface. The heating time at 2, 4, 5 and 6 h was thus chosen to prepare the subsequent emulsion gels. Compared with the single cross-linked emulsion gels, the double-cross-linked emulsion gels showed higher water holding capacity (WHC). After simulated gastrointestinal digestion, the single/double cross-linked emulsion gels all exhibited slow-release effect on free fatty acid (FFA). Moreover, the WHC and final FFA release rate of emulsion gels were closely related to the surface hydrophobicity, molecular flexibility, sulfhydryl, disulfide bond and interface behavior of RBPAs. Generally, these findings proved the potential of emulsion gels in designing fat alternatives, which could provide a novel technique for the fabrication of low-fat food.
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| http://dx.doi.org/10.1016/j.foodres.2023.112976 | DOI Listing |
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