Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein |
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Authors: | AM Herrero P CarmonaT Pintado F Jiménez-ColmeneroC Ruíz-Capillas |
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Affiliation: | a Instituto del Frío-ICTAN (CSIC), Ciudad Universitaria, 28040 Madrid, Spainb Instituto de Estructura de la Materia (CSIC), Serrano 121, 28006 Madrid, Spain |
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Abstract: | Lipid and protein structural characteristics of olive oil-in-water emulsions formulated with various stabilizer systems were investigated using Fourier transform infrared spectroscopy (FT-IR). Proximate composition, water binding and textural properties were also evaluated in these emulsions. Two different olive oil-in-water emulsions were studied: E/SPI prepared with soy protein isolate as a stabilizing system, and E/SPI + SC + MTG prepared with a combination of soy protein isolate, sodium caseinate and microbial transglutaminase as a stabilizing system. Results showed that textural properties (P < 0.05) were dependent on the stabilizing system. E/SPI + SC + MTG emulsion presented greater (P < 0.05) lipid chain disorder, more lipid-protein interactions, and more (P < 0.05) ??-helix and ??-sheet structures. A relationship between textural and structural properties was also observed as a function of the stabilizing system employed in the formulation of emulsions. A more thorough understanding of this connection could help improve the development of food products with appropriate physical properties. |
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Keywords: | Olive oil-in-water emulsion Infrared spectroscopy Lipid structure Protein structure |
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