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KMID : 1007520000090020063
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Food Science and Biotechnology
2000 Volume.9 No. 2 p.63 ~ p.67
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Properties of Potato Starch and Soy Protein Isolate Gels Containing Emulsified Oil Droplets
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Kim Kyung-Hee
Kim Ki-Sook
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Abstract
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Effects of emulsified oil droplets on the gel property and microstructure of potato starch and soy protein isolate (SPI) gels were studied. The stress and energy values of starch gel containing oil droplets were much lower than those of oil-free gel. On the other hand, the stress and energy values of SPI gel containing oil droplets were remarkably higher compared with those of oil-free gel. The microstructure of starch and SPI gels containing oil droplets was observed by Cryo-scanning electron microscopy (Cryo-SEM). The gel structure of starch containing oil droplets showed some liquid phases between the oil droplets and the networks. The gel matrix was not connected to the surface of oil droplets by gel strands. SPI gel network coated with oil droplets and the strands of SPI gel adhered to the surface of oil droplets without phases between the gel network and the oil droplets. It suggested that the incorporation of oil droplets into the gel network is a very important factor in determining the gel property of filled gels.
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