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Item type:Publication, Access status: without files , Oleogels from mesoporous whey and potato protein based aerogel microparticles : influence of microstructural properties on oleogelation ability(Elsevier, 2023); ; ; ; Animal-based whey protein isolate (WPI) and plant-based potato protein isolate (PPI) aerogel microparticles (particle size ∼40–77 μm) were produced via top-down wet milling of alcogels followed by supercritical–CO2–drying and used as matrices for structuring of liquid sunflower oil. pH variation (pH 3.0, 7.0, 9.0) during heat-induced gelation was used to tune aerogel microstructural properties, resulting in high specific surface areas (347–480 m2/g) and mesopore volumes (2.3–5.6 m3/g) as well as different macro-to mesoporous ratios. Oleogels oil content (70–84 wt.%) and firmness (0.55–1.25 N) were related to pH during gelation, yielding firmest oleogels for aerogel templates produced at pH 9. All oleogel samples showed high physical stability, as shown by oil holding capacity (OHC) up to 95%. Minimization of macropore volume, high mesopore fractions, and high specific surface areas were found to increase OHC. Results suggest that for WPI and PPI, different aerogels microstructures induced by different gelation pH rather than protein nature, to be the driving factor affecting aerogel oleogelation ability and demonstrate the versatility of the aerogel particle-template approach in terms of protein source, thus highlighting the importance of aerogel microstructure design to fine-tune oleogel properties.Publicationtype: Journal Article122 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Access status: without files , 83 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Access status: without files , Hydro- and aerogels from ethanolic potato and whey protein solutions: Influence of temperature and ethanol concentration on viscoelastic properties, protein interactions, and microstructureDenaturation, aggregation, and gelation of protein solutions can be induced through increased temperatures and the presence of organic solvents. Depending on the molecular features of the involved proteins, the denaturation conditions lead to very different gel properties. However, it is poorly understood how organic solvents in combination with heat treatments can be used to modify the textural properties of protein gels. In this study, the combined effects of heat and ethanol (EtOH) treatment on hydrogel formation by whey (WPI) and potato protein isolates (PPI) were investigated. The different protein hydrogels were subjected to a complete solvent exchange with EtOH and dried with supercritical CO2 to obtain aerogels with a high inner surface area. Increasing EtOH concentration during thermally induced hydrogel formation reduced the temperature of unfolding up to a point where denaturation occurred at room temperature. WPI and PPI formed very different gels in the presence of EtOH. WPI gels with an EtOH content below 10% (w/w) were elastic and mainly linked through disulfide bonds. Higher EtOH content led to weak gels, mainly linked through electrostatic and hydrogen bonds. For PPI gels, increasing EtOH content did not influence the protein interactions within the gels, and textural properties were very similar. The textural properties of the resulting aerogels were dependent on the type of protein interactions created in the hydrogels. This work provides insights into the way food proteins form gel networks and how these interactions can be manipulated to produce gels with tailor-made properties.Publicationtype: Journal Article121 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Access status: without files , Microstructures of potato protein hydrogels and aerogels produced by thermal crosslinking and supercritical dryingAerogels are highly porous structures created from hydrogels by solvent exchange and supercritical CO2 drying. They can be produced from proteins and used for encapsulation of active ingredients. In this work, the structural relationship between various protein based hydrogels and aerogels was investigated. We compare egg white protein (EWP) and patatin rich potato protein isolates (PPI) in terms of gel and aerogel production thereof. Thereby, aerogels were produced for the first time from patatin-rich potato protein isolates. Both protein sources can form strong hydrogels, but they differ in their molecular properties, especially regarding the presence of reactive groups available for covalent crosslinking. Therefore, we studied the rheological profiles of hydrogels of both protein groups and applied the ratio of elastic modulus at gel formation temperature (G'hot) and after cooling to ambient temperature (G'cool) as criterion for comparing gel formation capacities produced from structurally different proteins. The ratio G'cool/G'hot was also identified as an indicator of the relation of non-covalent bonds to covalent and/or hydrophobic interactions and for characterizing aerogel structural properties. PPI hydrogels were found to be dominated by hydrophobic interactions, while covalent disulfide bonds determine EWP hydrogel stabilization. Nevertheless, PPI and EWP hydrogel and aerogels showed similar stabilities. More than the protein source, the pH during hydrogel formation was found to decisively influence the protein interaction potential and gel/aerogel characteristics. Irrespective of the protein source low pH led to brittle aerogels with high specific surface areas and low G'cool/G'hot ratios. At a pH close to the isoelectric point (IEP) brittle gels with low specific surface areas and high G'cool/G'hot ratios were measured. At alkaline pH gels were most stable, the specific surface area and G'cool/G'hot ratios were intermediate. Overall, the results help to control the structural properties of gels and aerogels towards potential applications in food systems.Publicationtype: Journal Article249