Acta Alimentaria
Volume/Issue:
Volume 53: Issue 2
The effects of heating and acidulation on the properties and stability of plant seed protein emulsion gels
Authors:
E. Yılmaz Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17020, Çanakkale, Türkiye

Search for other papers by E. Yılmaz in
Current site
Google Scholar
PubMed Close
https://orcid.org/0000-0003-1527-5042
and
E. Keskin Uslu Department of Food Processing, Ezine Vocational College, Çanakkale Onsekiz Mart University, 17600, Ezine, Çanakkale, Türkiye

Search for other papers by E. Keskin Uslu in
Current site
Google Scholar
PubMed Close
https://orcid.org/0000-0002-8266-7137
Pages:
237–246
Online Publication Date:
04 Apr 2024
Publication Date:
12 Jun 2024
Article Category:
Research Article
DOI:
https://doi.org/10.1556/066.2024.00002
Keywords:
plant protein; sunflower oil; emulsion; gel; rheology; polymorphism
Restricted access

Abstract

This study aimed to prepare water-in-oil-type gelled protein emulsions. Sorghum, chickpea, and barley proteins were extracted from the seed flours with an alkaline procedure, and 2% protein solutions were used as an aqueous phase with Span 20 emulsifier to create sunflower oil emulsion gels. Prepared gels were analysed for main physicochemical properties, polymorphism, and rheology. Results showed that stable emulsion gels were creamy-greenish in colour and had mechanical stability. They included β and β′ type fat crystals. Rheological analyses indicated that they were soft-gel-like preparates, having certain levels of structural recovery ability after shear. These emulsion gels could be spreadable-fat-like products or shortening alternatives in processed foods. They might provide an extra advantage due to plant protein content. Food application studies are anticipated in future studies.

  • AOCS (2012). AOCS Official Method Cj 2-95. X-ray diffraction analysis of fats. In: Official methods and recommended practices of the AOCS, 6th Ed.. AOCS Press, Champaign, IL, USA.

    • Search Google Scholar
    • Export Citation

  • Bradford, M.M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 72: 248–254.

    • Search Google Scholar
    • Export Citation

  • Chrysam, M.M. (1996). Margarines and spreads. In: Hui, Y.H. (Ed.), Bailey's industrial oil and fat products, Vol. 3. Wiley-Intersience Pub, New York, US, pp. 65–114.

    • Search Google Scholar
    • Export Citation

  • Dickinson, E. (2012). Emulsion gels: the structuring of soft solids with protein-stabilised oil droplets. Food Hydrocolloids, 28(1): 224–241.

    • Search Google Scholar
    • Export Citation

  • Grasso, N., Lynch, N.L., Arendt, E.K, and O'Mahony, J.A. (2022). Chickpea protein ingredients: a review of composition, functionality and applications. Comprehensive Review of Food Science and Food Safety, 21(1): 435–452.

    • Search Google Scholar
    • Export Citation

  • Keskin Uslu, E. and Yılmaz, E. (2021). Oleogels of some plant-based waxes: characterization and comparison with sunflower wax oleogel. Journal of the American Oil Chemists' Society, 98(6): 643–655.

    • Search Google Scholar
    • Export Citation

  • Lukinac, J. and Jukic, M. (2022). Barley in the production of cereal-based products. Plants, 11(24): 3519.

  • McClements, D.J. (2020). Future foods: a manifesto for research priorities in structural design of foods. Food & Function, 11: 1933–1945.

    • Search Google Scholar
    • Export Citation

  • Mezger, T.G. (2014). Applied rheology, 1st ed.. Anton Paar GmbH, Austria.

  • Minitab (2010). Minitab statistical software (Version 16.1). Minitab, Inc., State.

  • Stahl, M.A., Buscato, M.H.M., and Grimaldi, R. (2017). Low sat-structured fats enriched in α-linolenic acid: physicochemical properties and crystallization characteristics. Journal of Food Science and Technology, 54(11): 3391–3403.

    • Search Google Scholar
    • Export Citation

  • Xiao, J., Chen, Y., and Huang, Q. (2017). Physicochemical properties of kafirin protein and its applications as building blocks of functional delivery systems. Food & Function, 8: 1402–1413.

    • Search Google Scholar
    • Export Citation

  • Zhang, S., Jiang, Y., Zhang, S., and Chen, L. (2022). Physical properties of peanut and soy protein-based emulsion gels ınduced by various coagulants. Gels, 8(2): 79.

    • Search Google Scholar
    • Export Citation
  • Collapse
  • Expand
Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • CABELLS Journalytics
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

2023  
Web of Science  
Journal Impact Factor 0,8
Rank by Impact Factor Q4 (Food Science & Technology)
Journal Citation Indicator 0.19
Scopus  
CiteScore 1.8
CiteScore rank Q3 (Food Science)
SNIP 0.323
Scimago  
SJR index 0.235
SJR Q rank Q3

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 450 EUR/article (only for OA publications)
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2025 Online subsscription: 880 EUR / 968 USD
Print + online subscription: 1016 EUR / 1116 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Oct 2024 225 1 1
Nov 2024 81 0 0
Dec 2024 45 0 0
Jan 2025 92 0 0
Feb 2025 112 0 0
Mar 2025 109 0 0
Apr 2025 0 0 0