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Conversion of whey protein aerogel particles into oleogels : effect of oil type on structural features
Citation Link: https://doi.org/10.15480/882.3937
Publikationstyp
Journal Article
Date Issued
2021-11-23
Sprache
English
TORE-DOI
Journal
Volume
13
Issue
23
Article Number
4063
Citation
Polymers 13 (23): 4063 (2021)
Publisher DOI
Scopus ID
Publisher
Multidisciplinary Digital Publishing Institute
Protein aerogel particles prepared by supercritical-CO₂-drying (SCD) of ground whey protein (WP) hydrogels (20% w/w, pH 5.7) were converted into oleogels by dispersion in selected edible oils (castor, cod liver, corn, flaxseed, MCT, peanut and sunflower oil). The obtained oleogels were analysed for oil content, microstructure, rheological properties, and ATR-FTIR spectra. Except for castor oil, solid-like, plastic materials with comparable composition (80% oil, 20% WP) and rheological properties (G′~3.5 × 10 5 Pa, G″~0.20 × 10 5 Pa, critical stress~800 Pa, tanδ~0.060) were obtained. Optical and confocal microscopy showed that the generated structure was associated with the capillary-driven absorption of oil into the porous aerogel particles interconnected via particle-particle interactions. In this structure, the oil was stably entrapped. Results evidenced the reduced role of edible oil characteristics with the exception of castor oil, whose high polarity probably favoured particle–oil interactions hindering particle networking. This work demonstrates that WP aerogels could be regarded as versatile oleogel templates allowing the structuring of many edible oils into solid-like materials.
Subjects
aerogel
oleogel
rheological properties
oil type
absorption
DDC Class
540: Chemie
Funding Organisations
More Funding Information
Work carried out in the framework of COST Action CA18125 “Advanced Engineering and Research of aeroGels for Environment and Life Sciences” (AERoGELS), funded by the European Commission”. Baldur Schroeter and Irina Smirnova acknowledge the DFG (SM 82/18-1) for a partial support of this work.
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