Tuning the rheological properties of protein-based oleogels by water addition and heat treatment

Tuning the rheological properties of protein-based oleogels by water addition and heat treatment Although mostly known for their gelling ability in water, proteins can also be used to structure oil into so-called oleogels. To create these oleogels, protein aggregates (d ∼190 nm) were formed by heat treatment in an aqueous environment and then suspended in oil using a solvent exchange procedure. To control the interactions between colloidal protein aggregates in oil, the effect of the addition of a small amount of water and the application of a heat treatment were investigated. Addition of water was shown to induce clustering of the protein aggregates. The effect of increased particle clustering was observed up to water addition in the amount of 0.5 g water/g protein, above which free water droplets were formed. As a result of water addition, G′ increased dramatically by up to three orders of magnitude. Besides an increase in G′, also an increase in critical strain and yield stress was observed. Moreover, the gels became responsive to temperature when water was added. G’ increased even further upon heating, and regained gel strength upon cooling due to enhanced particle-particle interactions. We propose that these interactions are most likely due to the formation of capillary bridges between the protein aggregates. Addition of water and subsequent heat treatment are thus effective ways to increase the interactions between protein aggregates. This simple approach forms an interesting route to tune the rheological properties of protein oleogels. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids Elsevier

Tuning the rheological properties of protein-based oleogels by water addition and heat treatment

Loading next page...
 
/lp/elsevier/tuning-the-rheological-properties-of-protein-based-oleogels-by-water-yBML4hCHQW
Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0268-005X
eISSN
1873-7137
D.O.I.
10.1016/j.foodhyd.2017.11.043
Publisher site
See Article on Publisher Site

Abstract

Although mostly known for their gelling ability in water, proteins can also be used to structure oil into so-called oleogels. To create these oleogels, protein aggregates (d ∼190 nm) were formed by heat treatment in an aqueous environment and then suspended in oil using a solvent exchange procedure. To control the interactions between colloidal protein aggregates in oil, the effect of the addition of a small amount of water and the application of a heat treatment were investigated. Addition of water was shown to induce clustering of the protein aggregates. The effect of increased particle clustering was observed up to water addition in the amount of 0.5 g water/g protein, above which free water droplets were formed. As a result of water addition, G′ increased dramatically by up to three orders of magnitude. Besides an increase in G′, also an increase in critical strain and yield stress was observed. Moreover, the gels became responsive to temperature when water was added. G’ increased even further upon heating, and regained gel strength upon cooling due to enhanced particle-particle interactions. We propose that these interactions are most likely due to the formation of capillary bridges between the protein aggregates. Addition of water and subsequent heat treatment are thus effective ways to increase the interactions between protein aggregates. This simple approach forms an interesting route to tune the rheological properties of protein oleogels.

Journal

Food HydrocolloidsElsevier

Published: Jun 1, 2018

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create lists to
organize your research

Export lists, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off