Cisneros-García Iram, Salgado-Cruz Ma de la Paz, García-Hernández Alitzel B, Gutiérrez-López Gustavo F, Hernández-Sánchez Humberto, Camacho-Díaz Brenda H, Alamilla-Beltrán Liliana
Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu 399, Gustavo A. Madero, Ciudad de Mexico 07738, Mexico.
CONAHCyT-Centro de Investigación en Química Aplicada (CIQA), Parque de Investigación e Innovación Tecnológica, Av. Alianza Sur 204, Apodaca 66628, Mexico.
Gels. 2024 Nov 13;10(11):733. doi: 10.3390/gels10110733.
Bigels (BGs) are innovative composite systems that integrate oleogel and hydrogel structures, and are gaining increasing attention for their unique textural and functional properties in food applications. This study evaluated the rheological and mechanical properties of egg white-based bigels incorporating candelilla wax (CW) as an oleogelator. The results indicate that different egg white protein (EWP) (5-10%) concentrations and hydrogel-to-oleogel ratios (20:80 to 80:20) significantly influenced the structural and functional properties of the bigels. Compression testing revealed no significant differences in strength across the tested range; however, higher EWP concentrations enhanced the stability of the BGs. Furthermore, increased candelilla wax oleogel (CWO) content (60%) markedly improved emulsion stability, resulting in superior strength, as confirmed by dynamic light scattering. Rheological studies demonstrated shear-thinning behavior, particularly at higher hydrogel content related to the oleogel (W/O), which exhibited the highest yield stress. Microstructural investigations confirmed the presence of a continuous oleogel phase within the bigels (W/O) and revealed the formation of a complex structure. These findings suggest that a reduced hydrogel-to-oleogel ratio can be utilized across various food systems, opening new possibilities for creating customized food structures with desirable textural and functional attributes.
双凝胶（BGs）是一种整合了油凝胶和水凝胶结构的创新复合体系，因其在食品应用中独特的质地和功能特性而受到越来越多的关注。本研究评估了以小烛树蜡（CW）作为油凝胶剂的蛋清基双凝胶的流变学和力学性能。结果表明，不同的蛋清蛋白（EWP）浓度（5%-10%）和水凝胶与油凝胶的比例（20:80至80:20）对双凝胶的结构和功能特性有显著影响。压缩测试显示，在测试范围内强度没有显著差异；然而，较高的EWP浓度增强了双凝胶的稳定性。此外，增加小烛树蜡油凝胶（CWO）含量（60%）显著提高了乳液稳定性，动态光散射证实其具有更高的强度。流变学研究表明存在剪切变稀行为，特别是在与油凝胶（W/O）相关的较高水凝胶含量下，油凝胶表现出最高的屈服应力。微观结构研究证实了双凝胶（W/O）中存在连续的油凝胶相，并揭示了复杂结构的形成。这些发现表明，降低水凝胶与油凝胶的比例可应用于各种食品体系，为创造具有理想质地和功能特性的定制食品结构开辟了新的可能性。
