The processing instability and strong pungent smell limit the use of allicin. To overcome these shortcomings, emulsion gels loaded with allicin were constructed using soybean protein isolate (SPI) and gum Arabic (GA) through ultrasound treatment and transglutaminase (TG) induction. The effect of ultrasonic modification and GA concentration on the physical properties of emulsion gels was investigated, and the protective effect of emulsion gel on allicin was evaluated. The results showed that ultrasonic pretreatment of SPI can significantly improve the water holding capacity, hardness, viscosity, and elasticity modulus of emulsion gels, forming denser homogeneous network structure, and these properties were best when GA concentration was 0.3%. In the process of gel formation, ultrasound can change the spatial structure of protein, the introduction of polysaccharide can enhance the hydrogen bond between molecules, and TG can promote the intramolecular crosslinking, the three worked together to form a gel network. The encapsulation efficiency of...
Preparation, characterization, formation mechanism and stability of allicin-loaded emulsion gel.
Fuguo Liu, College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China. E-mail firstname.lastname@example.org
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Cuicui Ma, Siqi Li, Yan Yin, Wenhan Xu, Tiantian Xue, Yutang Wang, Xuebo Liu, Fuguo Liu; Preparation, characterization, formation mechanism and stability of allicin-loaded emulsion gel.. IFIS Food and Health Sciences Database 2022; doi:
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