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Decoding protein structure effects: Konjac glucomannan mediated oleogel networks with different structural properties
Ziwei Luo1, Sumeng Wei2, Minhua Zhang1
1Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Food Chemistry
|June 26, 2025
Summary
New oleogels using plant and animal proteins with konjac glucomannan offer enhanced stability and texture. These sustainable food ingredients show promise as alternatives to solid fats.
Area of Science:
- Food Science
- Material Science
Background:
- Oleogels are gaining traction as sustainable alternatives to solid fats in food applications.
- Protein-polysaccharide interactions are key to developing structured oleogels with desirable functionalities.
Purpose of the Study:
- To develop and characterize camellia oil-based oleogels using combinations of plant-derived (soy protein isolate, SPI) and animal-derived proteins (whey protein isolate, WPI; gelatin, GE) with konjac glucomannan (KGM).
- To investigate the impact of protein-polysaccharide interactions on the structural integrity, stability, and textural properties of the developed oleogels.
Main Methods:
- Oleogels were prepared using emulsion templating with varying protein sources (SPI, WPI, GE) and KGM.
- Structural analysis was performed using scanning electron microscopy (SEM).
- Stability was assessed via particle size analysis and Turbiscan Stability Index.
- Textural properties (hardness) and oil-holding capacity were measured.
- Fourier transform infrared spectroscopy (FTIR) was used to confirm network stabilization mechanisms.
Main Results:
- Composite oleogels (4% protein + 0.4% KGM) demonstrated denser networks, improved stability, and enhanced hardness compared to single-protein systems.
- Konjac glucomannan-gelatin (KGM-GE) composites exhibited the highest oil-holding capacity (99.94%) and rigidity.
- Konjac glucomannan-soy protein isolate (KGM-SPI) systems offered a balanced oil-binding capacity (92.00%) with reduced textural properties, suitable for spreadable fat substitutes.
- FTIR analysis confirmed hydrogen bond formation, elucidating network stabilization.
Conclusions:
- Protein-polysaccharide composite oleogels significantly enhance structural integrity and stability compared to individual protein systems.
- The choice of protein (GE vs. SPI) allows for tailored oleogel properties, enabling applications as rigid structures or spreadable fat replacers.
- These findings provide insights into structure-function relationships for developing sustainable oleogels as functional food ingredients.
