Decoding protein structure effects: Konjac glucomannan mediated oleogel networks with different structural properties via emulsion interface design.

Camellia oil-based oleogels were developed using plant-derived (globulin soy protein isolate, SPI) and animal-derived proteins (albumin whey protein isolate, WPI; linear protein gelatin, GE) combined with konjac glucomannan (KGM) via emulsion templating. Composite oleogels (4 % protein + 0.4 % KGM) exhibited denser networks under scanning electron microscopy and improved stability (smaller particle size, lower Turbiscan Stability Index) compared to single-protein systems. Notably, the composite oleogels showed higher hardness than controls, indicating enhanced structural integrity. Among the formulations, KGM-GE composites achieved the highest oil-holding capacity (99.94 %) with exceptional rigidity, whereas KGM-SPI systems displayed balanced functionality-92.00 % oil-binding capacity with reduced textural parameters-suggesting suitability as spreadable fat substitutes. Fourier transform infrared spectroscopy analysis confirmed the formation of intramolecular and intermolecular hydrogen bonds, providing mechanistic insights into network stabilization. These findings elucidate structure-function relationships in protein-polysaccharide oleogels, advancing their application as sustainable solid fat alternatives in functional foods.