Fabrication and characterization of oleogels stabilized by pea protein-curdlan microgels

The objective of this research was to create a food-grade oleogel as an alternative to traditional solid fats, with lower levels of trans and saturated fatty acids. Oleogels with a 30 % oil concentration were successfully prepared using pea protein isolate (PPI)-curdlan (CD) microgels via an emulsion-templating method. The PPI-CD microgels, with diameters ranging from 325 to 375 nm, demonstrated excellent emulsifying properties. After centrifugation at 10,000 rpm for 15 min, the oleogels retained approximately 98 % of the oil, showing strong oil-binding capacity. Confocal laser scanning microscopy (CLSM) revealed that the oil domains were effectively trapped within a dense, interconnected protein network, indicating good structural stability. Rheological analysis indicated that the PPI-CD-stabilized oleogels exhibited significantly higher gel strength, viscoelasticity, and thixotropic recovery than oleogels stabilized by PPI alone. These oleogels showed high recovery rates (55-97 %) after shear stress, suggesting strong self-healing capabilities. Thermal analysis through differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) confirmed that the oleogels had good thermal stability, further supporting their potential for use in food products. This study highlights the promise of PPI-CD microgels as a healthier alternative to traditional solid fats in food formulations.