Whey protein aerogel as blended with cellulose crystalline particles or loaded with fish oil

Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient

“…Major peaks of oleogels were between 1109-1155 cm À1 (C-O stretching), 1236-1240 cm À1 (C-O), 1453-1459 cm À1 (C-N), 1529-1534 cm À1 (-NH), 1642-1644 cm À1 (stretching vibrations of the C]O), 1744 cm À1 (C]O, originated from CO), 2852-2874 cm À1 (symmetric CH 2 stretching), 2924-2925 cm À1 (antisymmetric CH 2 stretching) and 3280-3295 cm À1 (hydroxyl groups (-OH) of polymers in the freeze-dried foams), which was similar to the FTIR spectra of oleogels prepared using gelatin-XG stabilized foam 2 and other biopolymer-stabilized oleogels. 27,30 In the present case, the shi of peak positions of symmetric and antisymmetric stretching vibrations of C-H bonds of canola oil towards higher wavenumber (2921 in canola oil to 2924-2925 in oleogel, and 2852 in canola oil to 2854-2875 in oleogel) was observed (Table S1 †), indicating the change in chemical environment of protein and oil due to their interaction. Moreover, shi in peaks around 3280-3285 cm À1 in foams towards higher wavenumbers in oleogels (around 3290-3295 cm À1 ), and shis in amide II band positions indicate decrease in hydrogen bonding between protein-XG or intramolecular hydrogen bonding present in protein and concomitant increase in hydrophobic interaction between the protein and oil during oleogel formation.…”

“…2 Also, an increase in oil loading was reported in the case of whey protein aerogel with increased hydrophobic interaction. 30 All of these reveals that the hydrophobic interaction might be the major interaction in the formation of protein-stabilized oleogels. Both van der Waals and hydrophobic interactions reduce when the distance between the two objects increases.…”

Biopolymer Aerogels and Foams: Chemistry, Properties, and Applications

“…The reinforcing effect of biopolymers is a major rationale for preparing biopolymer composite aerogels (see also Section 3.9). This strategy has been applied to purely organic as well as organic–inorganic,, , hybrid aerogels. Nanocellulose has been used to strengthen soy protein, whey protein, and organosilane (PMSQ) aerogels.…”

Chapter 14. Cellulose and Protein Aerogels for Oil Spill Cleaning, Life Science and Food Engineering Applications

“…Recently, natural protein-based aerogels have attracted increasing research interest due to their biocompatibility and biodegradability for food engineering and life science applications. A few proteins such as whey protein, [43][44][45] silk fibroin, 46,47 egg white protein, 48 and soy protein [49][50][51][52] have been exploited for the formation of aerogels. This section introduces the fabrication methods and the multi-properties of the different types of proteinbased aerogels and their potential applications.…”

“…In recent years, the production of natural protein-based aerogels has become a highly attractive subject in materials chemistry due to the requirement of biodegradability and biocompatibility for pharmaceutical, medical and food applications. 42 Several types of proteins, including whey protein, [43][44][45] silk fibroin, 46,47 egg white protein 48 and soy protein, [49][50][51][52] have been exploited for the formation of aerogels. The effects of various synthesis conditions, such as drying methods, 43 pH values, 48 ionic strengths 48 and precursor concentrations 47 have been investigated for optimizing the porous structure and multi-properties of the resultant aerogels.…”