Related Experiment Video
Updated: Jun 9, 2026
Microwave-assisted Functionalization of Poly(ethylene glycol) and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation
Published on: October 29, 2013
Increased polysaccharide molecular interaction improves foam template oil absorption behavior of egg white protein
Yarong Wang1, Xinyue Zhang1, Mohamed Salama2
1Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Abstract:
To address trans saturated fats health risks, novel alkaline-heated egg white protein (AHEWP) with propylene glycol alginate (PGA) and sodium alginate (SA) composite oleogels were developed using the foam template method. In methodology, the effects of PGA:SA mass ratios on the physicochemistry, functionality, microstructure, oil absorption kinetics and thermal stability were evaluated. Results showed that the 1:1 (PGA:SA) oleogel formed stable 3D network structure through protein folding and polysaccharide electrostatic interactions. Accordingly, this exhibited moderate porosity, balanced oil retention, and enhanced dynamic rheology and thermal stability. In addition, polysaccharides synergistically improved foam stability, expansion rate and interfacial film strength, with raised SA exposing hydrophobic groups, increasing α-helix and reducing β-sheet/turn. Group 1:1 presented optimal oil absorption (OAC, 37.44 g/g) and holding capacity (OHC, 83.10%). Overall, this study introduces lyophilized AHEWP-PGA/SA foam templates filled with liquid oil as novel fat substitutes, paving way for developing functional food-grade oleogels with tailored textures.
