Development and characterization of wax-bovine bone protein-grapeseed oil composite oleogels: Experimental and
Jingya Chen1, Wenjing Shi1, Cenchen Ran1
1School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Abstract:
Three new types of composite oleogel formulations were designed. Specifically, oleogels were prepared using 90% grapeseed oil as the oil phase and carnauba wax (CW)/beeswax/rice bran wax-bovine bone protein (BBP) as gelators. All samples were solid and had an oil-binding capacity of >90%. BBP addition considerably improved the waxy texture of the oleogel and had an important effect on the crystalline network. X-ray diffractometry indicated that BBP increased the β'-crystal content. All samples showed sol-gel thermodynamic behavior under temperature scanning. Fourier-transform infrared spectroscopy and molecular docking confirmed the formation of noncovalent interactions dominated by van der Waals forces during the development of the oleogel. The optimal components of the three oleogels exhibited an excellent effect of slowing down the release of free fatty acids. This study could serve as a reference for the development and application of wax-protein as a new binary gelator in the food industry.
