Development of Stable Water-in-Oil Emulsions Using Polyglycerol Polyricinoleate and Whey Protein Isolate and the Impact on the Quality of Bittern-Tofu

Qiaomei ZhuBeijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China

Jinlong LiBeijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China

Haijie LiuBeijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China

Masayoshi SaitoBiological Resources and Post-harvest Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki, Japan

Eizo TatsumiBiological Resources and Post-harvest Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki, Japan

Lijun YinBeijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China;College of Food Science and Technology, Henan University of Technology, Zhengzhou, ChinaCorrespondence[email protected]

Abstract

The effect of whey protein isolate (WPI) on the stability of water-in-oil (W/O) emulsions and their impact on the quality of tofu was studied in this research. Stability of W/O emulsions was investigated by global stability, particle size, viscosity measurements, and interfacial tension measurements. Results showed that addition of WPI improved the stability of W/O emulsions, and the stabilizing effect was attributed to the diminution in particle size, the increase in viscosity, and the reduction in interfacial tension. Compared to traditional bittern, the application of W/O emulsion coagulants increased the tofu yield and improved the quality of tofu.

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Development of Stable Water-in-Oil Emulsions Using Polyglycerol Polyricinoleate and Whey Protein Isolate and the Impact on the Quality of Bittern-Tofu

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Development of Stable Water-in-Oil Emulsions Using Polyglycerol Polyricinoleate and Whey Protein Isolate and the Impact on the Quality of Bittern-Tofu

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