The effect of oil type on network formation by protein aggregates into oleogels
The effect of oil type on network formation by protein aggregates into oleogels
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DOI：
10.1039/c7ra00396j
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发表时间：
2017-01-01
期刊：
影响因子：
3.9
通讯作者：
Scholten, Elke
中科院分区：
文献类型：
--
作者：
de Vries, Auke;Gomez, Yuly Lopez;Scholten, Elke
本研究的目的是评估油类型对液体油中热定型蛋白质聚集体网络形成的影响。这种聚集体将油结构化为所谓的“油凝胶”的胶凝性质与颗粒-颗粒和颗粒-溶剂相互作用有关。为了改变这些相互作用，使用了极性不同的四种不同的油（中链甘油三酯油、向日葵籽油、特级初榨橄榄油和蓖麻油）。测定蛋白质聚集体油凝胶的流变学性质，并与用相同浓度的亲水性和疏水性胶体二氧化硅颗粒制备的凝胶进行比较。结果表明，由蛋白质聚集体形成的网络的凝胶强度受到油的极性的影响，由于较大的颗粒-溶剂相互作用，导致在更极性的油中的凝胶较弱。对于亲水性二氧化硅颗粒获得了类似的结果。在蓖麻油的情况下，增加的颗粒-溶剂相互作用，但氢键限制凝胶形成的所有颗粒类型。大变形流变学表明，蛋白质油凝胶在大变形下表现出屈服行为，但在变形减小后迅速恢复弹性。蛋白质网络的快速恢复以及蛋白质聚集体之间的相互作用可以通过改变油的特性来调整的事实，可能是食品中各种应用的有趣特征。
The aim of this study was to assess the effect of oil type on the network formation of heat-set protein aggregates in liquid oil. The gelling properties of such aggregates to structure oil into so-called `oleogels' are related to both the particle-particle and particle-solvent interactions. To change these interactions, four different oils ( medium chain triglyceride oil, sunflower oil, extra virgin olive oil and castor oil) differing in polarity were used. The rheological properties of the protein aggregate oleogels were determined and compared to gels prepared with hydrophilic and hydrophobic colloidal silica particles at the same concentration. The results show that gel strength of the network formed by protein aggregates is affected by the polarity of the oil, resulting in weaker gels in more polar oils as a result of larger particle-solvent interactions. Similar results were obtained for hydrophilic silica particles. In the case of castor oil, the increased particle-solvent interactions though hydrogen bonds limited gel formation for all particle types. Large deformation rheology shows that protein oleogels exhibit a yielding behaviour under large deformation, but regenerate its elasticity quickly after deformation is reduced. The rapid recovery of the protein network and the fact that the interactions between the protein aggregates can be tuned by changing the characteristics of the oil, may be interesting features for various applications in foods.