Gelled Egg White, Gelatin, and Fibroin Protein Emulsions: Physico-Chemical and Rheological Characterization

The aim of this study was to prepare some animal protein solutions-in-oil type gelled emulsions. The 5% solutions of egg white, gelatin, and fibroin proteins were used with sunflower oil, and Span 20 as emulsifier. The prepared emulsions were treated with heat, acid, and heat+acid treatments. The samples showed centrifuge stability, and had cream-yellow color (L* values of 59.46 to 76.28, a* values of -0.42 to -1.55 and b* values of 3.13 to 9.47) tones. Their melting peak temperatures and enthalpies were ranged from 74.56 to 131.87 oC, and from 2.73 to 122.31 J/g, respectively. Rheological frequency sweep test proved that they were stable gels with G´ (storage modulus) values ranging from 900 to 1500 Pa. Further, they had structural recovery ability after exposed to high shear. Further investigations on the potential food applications (dairy, meat products, spreadable fats, etc.) of these emulsions are recommended.