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  • Author or Editor: E. Keskin Uslu x
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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.

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Abstract

This study aimed to develop and characterise emulgels based on aqueous γ-cyclodextrin metal-organic framework (γ-CD-MOF) solutions with sunflower oil in the presence of Tween 20, 40, and 60 emulsifiers. The main physical, structural, and rheological properties of γ-CD-MOF emulgels were investigated. The emulgels prepared with 5% and 10% γ-CD-MOF were durable. The X-ray diffraction patterns proved the existence of β polymorph type lipid crystals. The rheological analyses showed that the gel strength increased with increased γ-CD-MOF concentration, and thixotropic behaviour was observed depending on the gel strength at 10 °C. In addition, the samples were heat resistant proved by rheological temperature ramp tests. Finally, addition of the emulsifiers did not cause any change in the centrifuge stability and colour properties of the emulgels. These samples could be used to prepare different emulsion type food products.

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