Sarraf Mozhdeh, Naji-Tabasi Sara, Beig-Babaei Adel, Moros José Enrique, Carrillo Maria Carmen Sánchez, Tenorio-Alfonso Adrián
Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Food Chem X. 2024 Oct 22;24:101917. doi: 10.1016/j.fochx.2024.101917. eCollection 2024 Dec 30.
The utilization of edible oleogels as oil structures has been proven to comprise a suitable alternative to fat. In this research, whey protein concentrate (WPC) oleogel structure was designed and improved by the creation of a soluble complex of WPC-basil seed gum (BSG) and WPC-xanthan gum (XG) at different concentrations (0.2, 0.4, and 0.6 % /w). The results showed increasing the hydrocolloids had positive effects on oleogel characteristics, which can preserve oil well in the microstructure network of oleogel. Additionally, the incorporation of hydrocolloids promoted stability of oleogels against stress and heat. Therefore, the centrifuge stability of WPC oleogel was 26 and increase to ∼98 and 100 % in 0.6XG:WPC and 0.6BSG:WPC oleogels, respectively. The evaluation of the rheological properties revealed the predominant elastic behavior of the oleogles. Overall, the addition of either XG or BSG into WPC-based oleogel improved its physicochemical and mechanical characteristics. Moreover, oleogels prepared using 0.6 % BSG-5 % WPC exhibited the best properties.
食用油凝胶作为油脂结构的应用已被证明是一种合适的脂肪替代品。在本研究中，通过在不同浓度（0.2%、0.4%和0.6%/w）下制备乳清浓缩蛋白（WPC）-罗勒籽胶（BSG）和WPC-黄原胶（XG）的可溶性复合物，设计并改进了WPC油凝胶结构。结果表明，增加水胶体对油凝胶特性有积极影响，能够在油凝胶的微观结构网络中很好地保存油脂。此外，水胶体的加入提高了油凝胶对压力和热的稳定性。因此，WPC油凝胶的离心稳定性为26%，在0.6XG:WPC和0.6BSG:WPC油凝胶中分别提高到约98%和100%。流变学性质评估显示油凝胶具有主要的弹性行为。总体而言，向基于WPC的油凝胶中添加XG或BSG均可改善其物理化学和机械特性。此外，使用0.6% BSG - 5% WPC制备的油凝胶表现出最佳性能。
