Whey protein-constructed oleogels as cheese fat replacers: Modulating cheese functional behavior via protein...

Area of Science:

• Food Science
• Materials Science
• Biotechnology

Background:

• Whey protein aggregates (WPA) are novel oleogelators with unique functional properties.
• Understanding the structure-function relationship of WPA is crucial for their application.

Purpose of the Study:

• To investigate the link between WPA structure and oleogelation performance in sunflower oil.
• To evaluate WPA as potential fat replacers in cheese formulations.

Main Methods:

• Controlled thermal denaturation and aggregation of whey proteins.
• Modulation of heating conditions (85-95°C/15 min) and protein concentrations (5-20%).
• Characterization of WPA microstructures and evaluation of oleogel properties.

Main Results:

• Distinct WPA microstructures were engineered, showing a structure-function dependency.
• Large WPA (28.1 μm) exhibited higher oil-holding capacity (85.4%).
• Smaller WPA (21.3 μm) demonstrated enhanced solid-like properties and thermal stability.

Conclusions:

• WPA oleogels can be customized by modulating their molecular structure for specific applications.
• WPA oleogels act as inert fillers in cheese, improving texture and viscoelasticity.
• This research provides insights for effective fat replacement in cheese using WPA.