Soybean oleosome-based oleogels via polymer-bridging based structuring. Mechanical properties at large deformations☆

Autor: Zambrano Solorzano Juan Carlos, Vilgis Thomas A.
Jazyk: English<br />French
Rok vydání: 2023
Předmět:
Zdroj: Oilseeds and fats, crops and lipids, Vol 30, p 6 (2023)
Druh dokumentu: article
ISSN: 2272-6977
2257-6614
DOI: 10.1051/ocl/2023004
Popis: Oleosomes have emerged in the last decade as a multipurpose oil-in-water emulsion suitable for engineering new lipids materials. The need to increase alternative and sustainable methods to modulate the rheological properties of emulsions has been the leading research interest in the oleogelation field. Soybean oleosomes are evaluated as building blocks for creating oleogels in combination with sodium alginate or ι-carrageenan as the structuring elements. Polymer bridging provides a route to produce compact soft, malleable gels by exploiting attractive electrostatic interactions between negatively charged polysaccharides and oleosome surfaces. We investigated the viscoelastic properties of concentrated polymer bridged gels by oscillatory rheological measurements. The rheological characteristics are governed predominantly by the type of polysaccharide and by the ratio between polysaccharide and oleosome content. One yielding step at low strains indicates the breaking of polysaccharide bridging bonds and was visible in all samples. A two-step yielding process, where the second step corresponds to the cage-breaking process, was present at polysaccharide/oleosome ratios where optimum bridging occurs for alginate and carrageenan, 0.005 g/g, 0.01 g/g, respectively. Nonetheless, the bumps corresponding to the second yielding point were more prominent in alginate gels than in carrageenan gels due to the greater bridging ability of alginate. Identifying these rheological hallmarks could provide new ideas towards the improved design of plant-based fatty food products, e.g., cream cheeses and vegan sausages surrogates.
Databáze: Directory of Open Access Journals
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