Soy Protein-Based Emulsions: Application as Lipid Substitutes in Surimi Gels
By analyzing interfacial dynamics between soybean oil concentrations and soy protein isolate (SPI), this study established their impact on Pickering emulsion stability. Two optimal soy protein-based emulsions (EM60 with 60% oil phase; EM75 with 75%) were identified as lipid substitutes in silver car...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/13/2342 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850118528249626624 |
|---|---|
| author | Fali Zhang Jian Shi Yanfei Chen Yao Yue Wenzheng Shi Tanye Xu Min Qu |
| author_facet | Fali Zhang Jian Shi Yanfei Chen Yao Yue Wenzheng Shi Tanye Xu Min Qu |
| author_sort | Fali Zhang |
| collection | DOAJ |
| description | By analyzing interfacial dynamics between soybean oil concentrations and soy protein isolate (SPI), this study established their impact on Pickering emulsion stability. Two optimal soy protein-based emulsions (EM60 with 60% oil phase; EM75 with 75%) were identified as lipid substitutes in silver carp surimi products. The results revealed that uniformly spherical droplets in EM60 enhanced interparticle interactions at emulsion interfaces. Compared to EM75 addition, EM60’s finely dispersed droplets improved gel network compactness in the surimi matrix. This increased water-holding capacity (WHC) by 12.037% and gel strength by 2414.168 g·mm. EM75 addition significantly enhanced gel whiteness by 0.8483 units (<i>p</i> < 0.05). It also demonstrated superior physical filling effects in sol state, reinforcing structural rigidity. As unsaturated lipids, soybean oil substitution for saturated fats (e.g., lard) contributes positively to human health. Pre-emulsified soybean oil yielded stronger structural rigidity in surimi sol than direct oil addition. Post-gelation, significant increases were observed in gel strength (+828.100 g·mm), WHC (+6.093%), and elasticity (+0.07 units). Collectively, SPI-based emulsions offer novel insights for healthy lipid substitution in surimi gels. They elucidate differential impact mechanisms on texture, WHC, whiteness, and microstructure. This provides theoretical guidance for developing premium healthy surimi products. |
| format | Article |
| id | doaj-art-edcc6819b11248539b4401f6a5d4a965 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-edcc6819b11248539b4401f6a5d4a9652025-08-20T02:35:51ZengMDPI AGFoods2304-81582025-07-011413234210.3390/foods14132342Soy Protein-Based Emulsions: Application as Lipid Substitutes in Surimi GelsFali Zhang0Jian Shi1Yanfei Chen2Yao Yue3Wenzheng Shi4Tanye Xu5Min Qu6College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Fisheries and Life Sciences, Dalian Ocean University, Dalian 116023, ChinaSchool of Pharmacy, East China Normal University, Shanghai 200062, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaBy analyzing interfacial dynamics between soybean oil concentrations and soy protein isolate (SPI), this study established their impact on Pickering emulsion stability. Two optimal soy protein-based emulsions (EM60 with 60% oil phase; EM75 with 75%) were identified as lipid substitutes in silver carp surimi products. The results revealed that uniformly spherical droplets in EM60 enhanced interparticle interactions at emulsion interfaces. Compared to EM75 addition, EM60’s finely dispersed droplets improved gel network compactness in the surimi matrix. This increased water-holding capacity (WHC) by 12.037% and gel strength by 2414.168 g·mm. EM75 addition significantly enhanced gel whiteness by 0.8483 units (<i>p</i> < 0.05). It also demonstrated superior physical filling effects in sol state, reinforcing structural rigidity. As unsaturated lipids, soybean oil substitution for saturated fats (e.g., lard) contributes positively to human health. Pre-emulsified soybean oil yielded stronger structural rigidity in surimi sol than direct oil addition. Post-gelation, significant increases were observed in gel strength (+828.100 g·mm), WHC (+6.093%), and elasticity (+0.07 units). Collectively, SPI-based emulsions offer novel insights for healthy lipid substitution in surimi gels. They elucidate differential impact mechanisms on texture, WHC, whiteness, and microstructure. This provides theoretical guidance for developing premium healthy surimi products.https://www.mdpi.com/2304-8158/14/13/2342surimi productslipid substitutesPickering emulsionsoy proteinrheological properties |
| spellingShingle | Fali Zhang Jian Shi Yanfei Chen Yao Yue Wenzheng Shi Tanye Xu Min Qu Soy Protein-Based Emulsions: Application as Lipid Substitutes in Surimi Gels Foods surimi products lipid substitutes Pickering emulsion soy protein rheological properties |
| title | Soy Protein-Based Emulsions: Application as Lipid Substitutes in Surimi Gels |
| title_full | Soy Protein-Based Emulsions: Application as Lipid Substitutes in Surimi Gels |
| title_fullStr | Soy Protein-Based Emulsions: Application as Lipid Substitutes in Surimi Gels |
| title_full_unstemmed | Soy Protein-Based Emulsions: Application as Lipid Substitutes in Surimi Gels |
| title_short | Soy Protein-Based Emulsions: Application as Lipid Substitutes in Surimi Gels |
| title_sort | soy protein based emulsions application as lipid substitutes in surimi gels |
| topic | surimi products lipid substitutes Pickering emulsion soy protein rheological properties |
| url | https://www.mdpi.com/2304-8158/14/13/2342 |
| work_keys_str_mv | AT falizhang soyproteinbasedemulsionsapplicationaslipidsubstitutesinsurimigels AT jianshi soyproteinbasedemulsionsapplicationaslipidsubstitutesinsurimigels AT yanfeichen soyproteinbasedemulsionsapplicationaslipidsubstitutesinsurimigels AT yaoyue soyproteinbasedemulsionsapplicationaslipidsubstitutesinsurimigels AT wenzhengshi soyproteinbasedemulsionsapplicationaslipidsubstitutesinsurimigels AT tanyexu soyproteinbasedemulsionsapplicationaslipidsubstitutesinsurimigels AT minqu soyproteinbasedemulsionsapplicationaslipidsubstitutesinsurimigels |