Functional properties of dairy phospholipid gels

摘要

In this study dairy phospholipid (PL) gels were madeusing 3 different concentrations of PL (15%, 30%, and45%) and soybean oil to determine the gel-forming abilityand functional traits that dairy PL have. After 24 hof storage the visual stability, crystal morphology, solidfat content, melting behavior, viscosity, and oil bindingcapacity of the gels were evaluated. All samples showedvisual stability, whereas polarized light microscopyshowed that high concentrations of PL reduced PL mobility,preventing tubular micelles from forming at highconcentrations of PL (45%). Solid fat content increasedwith an increase in PL concentration. The melting enthalpyincreased as the concentration of PL increased.The viscosity was assessed at 0.01, 0.1, and 1.0 1/s shearrates. A significant difference was observed between the45% PL samples and the other samples at low and intermediateshear, but at high shear levels, a significantdifference was only seen between the 15% PL sampleand the other samples. The oil binding capacity showeda significant difference between the 45% PL sample andthe other 2 samples. This study shows that dairy PLcan be added to a vegetable oil to produce semi-solidmaterial with appropriate functional properties.