Abstract
A series of zein-stabilized oleogels were prepared and plasticized by the addition of glycerol. The rheological and microstructural properties of oleogels were studied as a function of glycerol and zein concentration. The plasticized zein oleogel was best characterized as gels with a weak-link regime. The fractal dimension calculation as an indication of structure density indicated that oleogels at low glycerol content had a loose protein network that became denser with further addition of glycerol. Increasing zein concentration formed a denser oleogel network. The oleogels showed a thermo-responsive rheological property in the range of 25–100 °C that was reversible based on glycerol/zein ratios. The transition from solid-like to liquid-like behavior of oleogels by heating started from 75 °C, where G′ could drop up to two orders of magnitude. Besides, the structural analysis did not show any indication of protein secondary structural denaturation during heating.
| Original language | English |
|---|---|
| Article number | 108582 |
| Journal | Food Hydrocolloids |
| Volume | 139 |
| Number of pages | 12 |
| ISSN | 0268-005X |
| DOIs | |
| Publication status | Published - 2023 |
Bibliographical note
Publisher Copyright:© 2023 The Authors
Keywords
- Emulsion-templated method
- Glycerol
- Oleogel
- Rheological behavior
- Zein