Structuring canola oil with canola proteins
Notice bibliographique
Résumé
Oleogelation is an approach to structure liquid oil without using saturated or trans-fat for improved health benefits. With the official ban of the partially hydrogenated oil in the United States and Canada in 2018, this alternative oil structuring approach have gained increased interest over the years. The overall goal of the research work was to develop emulsion-templated oleogel from canola protein-stabilized concentrated oil-in-water (O/W) emulsions. Canola protein isolate (CPI) (1-4 wt%), extracted from cold-pressed canola meal, was used to stabilize 50 wt% O/W emulsions using high-pressure homogenization, and the effect of different environmental factors on the emulsions stability and rheology was studied. The emulsions were stable to coalescence with the addition of 1 wt% salt, 10 wt% vinegar, both salt and vinegar and heat treatment (80 °C for 30 min). All emulsions exhibited higher storage (G′) than loss moduli (G″) before crossover in the strain-dependent oscillatory rheological analysis, suggesting gel-like behaviour. In the presence of salt or vinegar, gel strength decreased due to the salt-soluble nature of CPI and higher droplet charge in the presence of vinegar. With the addition of both salt and vinegar, the droplets aggregated and formed a strong gel due to the charge screening effect from salt and increased surface hydrophobicity in acidic pH. The heated emulsions exhibited about ten times higher in gel strength than the unheated emulsions, which was attributed to the protein denaturation leading to extensive droplets and protein aggregation. Subsequently, 1 and 4 wt% CPI-stabilized emulsions (unheated and heated) were vacuum dried and sheared to form oleogels. In general, the heated emulsion (HE) oleogel showed a higher gel strength and oil binding capacity than the unheated emulsions (UE) oleogel. Among all, the 4 wt% CPI HE oleogels showed the highest gel strength, firmness, stickiness and oil binding capacity, indicating better retained structure. Hence, the 4 wt% CPI oleogels was selected as shortening replacer in cake baking. Oleogel cakes were softer, and their specific volume was also significantly higher than the shortening cake. It was proposed that the protein-stabilized continuous air channels, observed in the HE oleogel cakes, contributed to its higher cake volume leading to lower hardness than the shortening cake. Overall, this research showed that canola protein isolates from cold-pressed meal can be used as a highly efficient stabilizer of concentrated O/W emulsion, which can be used in both liquid and gelled food applications. It also successfully demonstrated the application of canola protein isolate in oil structuring by forming emulsion-templated oleogels as a successful replacer of conventional highly saturated fat in cake baking.
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Comment cette classification a été obtenuedéplier
Prédiction machine sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Le volet Gemma est une étiquette directe du modèle pour chaque travail de la base, lue sur la notice réduite au titre. Le volet Codex est un classifieur appris des 10 348 étiquettes directes de Codex et calibré sur les taux pondérés de l'échantillon; les champs sans appui suffisant ne portent aucun appel Codex. Le mode candidate est l'union des deux volets; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont pas des étiquettes humaines.
Scores du classifieur distillé par catégorie (deux têtes)
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,000 | 0,000 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,000 | 0,000 |
| Bibliométrie | 0,000 | 0,000 |
| Études des sciences et des technologies | 0,000 | 0,000 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,001 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découleClassification
machine, non validéePrédiction automatique; un appel candidat d’une seule source (Gemma direct ou Codex distillé), pas un consensus.
Le détail, modèle par modèle et score par score, se trouve en fin de page sous « Comment cette classification a été obtenue ».