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Influences of oil volume fraction on properties of black bean protein isolate emulsion gel
  
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KeyWord:black bean protein isolate  emulsion gel  oil volume fraction  rheological property
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WANG Xiaoqing, REN Jian  
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Abstract:
      The black bean protein isolate was added with different volume fractions of oil (10%-60% of soybean oil) to prepare GDL, CaCl2 and transglutaminase induced protein emulsion gel. The apparent viscosity of the emulsion and the property changes of the emulsion gel were studied. The results showed that the apparent viscosity of emulsion increased with the increase of oil volume fractions, because protein molecules were closer to each other in the presence of oil and protein. The formation time of complete three dimensional structure of emulsion gel induced by GDL, CaCl2 and transglutaminase shortened, and gelling strength and water holding capacity increased with the increase of oil volume fractions.
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