The effect of oil type on network formation by protein aggregates into oleogels

Abstract

The aim of this study was to assess the effect of oil type on the network formation of heat-set protein aggregates in liquid oil. The gelling properties of such aggregates to structure oil into so-called 'oleogels' are related to both the particle-particle and particle-solvent interactions. To change these interactions, four different oils (medium chain triglyceride oil, sunflower oil, extra virgin olive oil and castor oil) differing in polarity were used. The rheological properties of the protein aggregate oleogels were determined and compared to gels prepared with hydrophilic and hydrophobic colloidal silica particles at the same concentration. The results show that gel strength of the network formed by protein aggregates is affected by the polarity of the oil, resulting in weaker gels in more polar oils as a result of larger particle-solvent interactions. Similar results were obtained for hydrophilic silica particles. In the case of castor oil, the increased particle-solvent interactions though hydrogen bonds limited gel formation for all particle types. Large deformation rheology shows that protein oleogels exhibit a yielding behaviour under large deformation, but regenerate its elasticity quickly after deformation is reduced. The rapid recovery of the protein network and the fact that the interactions between the protein aggregates can be tuned by changing the characteristics of the oil, may be interesting features for various applications in foods.

Influence of pH, Temperature and Protease Inhibitors on Kinetics and Mechanism of Thermally Induced Aggregation of Potato Proteins

“…The influence of pH will lead to different properties of the aggregates, such as exposed hydrophobicity and stabilization through disulfide bonds. Such aggregates can be used to stabilize foams [ 18 ] and emulsions [ 19 ] or as oil-structuring agents [ 20 ]. Furthermore, aggregates are considered the building block of protein gels.…”

Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability

“…The most common limitations of the EC oleogels are the poor oxidative stability because of the high temperatures (>135-140 • C) required to induce the polymer EC gelation (Gravelle et al, 2012). Therefore, using hydrocolloid-based oleogelators including different sources of proteins (Patel et al, 2015;de Vries et al, 2017) and polysaccharides like celluloses ethers, methylcellulose (MC) (Patel et al, 2014a;Tanti et al, 2016a,b;Meng et al, 2018a), and hydroxypropylmethylcellulose (HPMC) (Patel et al, 2013;Oh and Lee, 2018;Oh et al, 2019;Bascuas et al, 2020), have attracted noticeable research attention. Hydrocolloids are widely used in food because of their commercial availability, large production, and low cost (Scholten, 2019;Abdolmaleki et al, 2020).…”

Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids

“…Different correlations have been observed between the oil polarity and strength of the gel, depending on the gelling agent used. De Vries et al () reported that the gel strength of the network, formed by proteins aggregates, was affected by the polarity of the oil, resulting in weaker oleogels when using a more polar oil. However, Gravelle et al () attributed the increase in mechanical strength of the oleogel to an increase in the polarity of the oils using ethylcellulose as gelling agent.…”