Filler Effects of Oil Droplets on Physical Properties of Emulsion Gels

  • Y. Matsumura
  • H. Sakamoto
  • M. Motoki
  • T. Mori


Filler effects of oil droplets on viscoelastic properties of emulsion gels were investigated by small deformation mechanical measurements. Emulsions were made with soya oil and soy l1S globulin(15 wt % oil, 1.5 - 7 % protein concentrations). Emulsions and soy 11S globulin solutions were gelated by Ca++-independent transglutaminase from microorganism. The shear storage modulus (G’) and loss modulus (G”) of proteinous gels and emulsion gels depended on the protein concentration. The concentrate-dependence of modulus was approximately by an exponential function of the form G ∞ cn, in which n=4 and n=2 was found in the case of the proteinous gel and the emulsion gel, respectively. Shear moduli of emulsion gels were much higher than those of proteinous gels. The gel made from fine emulsion (containing smaller size oil droplets) exhibited higher G’ and G” than the gel from coarse emulsion. Addition of Tween 20 was found to reduce G’ and G” of emulsion gel even if the protein matrix is not significantly displaced from the oil-water interface by the surfactant.


Filler Effect Viscoelastic Parameter Coarse Emulsion Shear Storage Modulus Lysine Isopeptide Bond 
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Copyright information

© Springer Science+Business Media New York 1994

Authors and Affiliations

  • Y. Matsumura
    • 1
  • H. Sakamoto
    • 2
  • M. Motoki
    • 2
  • T. Mori
    • 1
  1. 1.Research Institute for Food ScienceKyoto UniversityGokasyo, UjiJapan
  2. 2.Food Research & Development LaboratoriesAjinomoto, Co. ,INC.Kawasakiku Kawasaki-shiJapan

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