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Published on: January 24, 2017
A novel strategy for preparation of rice bran protein oleogels based on high internal phase emulsion template
Songbai Zheng1, Muwen Lu1, Jie Xiao1
1Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China.
Background:
Oleogels have been extensively explored as fat substitutes with no trans fatty acids and low saturated fatty acids in recent years as a result of increased health problems found to be related to the intake of trans and saturated fatty acids.
Results:
Herein, high internal phase emulsion (HIPE) stabilized by rice bran protein (RBP) was prepared and further utilized as a template for preparation of RBP oleogels. RBP HIPE with the strongest rheological properties was obtained at pH 5.0 as a result of appropriate structural deformation, surface charge and a high three-phase contact angle at this pH. However, RBP oleogels prepared at pH 9.0 exhibited the highest yield stress after drying process. At this pH, RBP showed higher resistance to deformation caused by water evaporation. This highlighted the importance of structural stability of protein network on rheological properties of the resultant oleogels. Furthermore, with an increase in drying temperature, RBP oleogels exhibited higher yield stress and gel strength because water was better removed as a result of an enhanced capability to overcome the capillary pressure of emulsion.
Conclusion:
The present study further revealed the structure-activity relationship between protein, HIPE and oleogel, and also provided theoretical support for the development of protein-based oleogel. © 2023 Society of Chemical Industry.
