Comparison of the physical properties and microstructure of bigels prepared from ethyl cellulose oleogels and konjac glucomannan hydrogels containing casein or whey protein isolate
Lijuan Han, Shiqi Zhang, Yingxin Chen, Lingzhi Su, Junbo He, Weinong Zhang
TL;DR
This study compares how different proteins affect the structure and properties of bigels made from hydrogels and oleogels.
Contribution
The study introduces a new method to screen binary hydrogels for bigel production based on protein type and concentration.
Findings
Casein-based bigels showed phase inversion with increased concentration, while whey protein isolate-based bigels did not.
Casein–KGM mixtures had better emulsification performance than whey protein isolate–KGM mixtures.
Protein type and concentration in binary hydrogels significantly influence bigel microstructure and properties.
Abstract
Bigels were prepared from ethyl cellulose oleogels and binary hydrogels containing konjac glucomannan (KGM) and two homologous proteins: casein (CS) and whey protein isolate (WPI). An increase in CS concentration led to an initial enhancement, followed by a reduction in the yield stress and hardness of the bigels. Conversely, variations in WPI concentration did not have a significant effect on these properties. As protein concentration increased, WPI-based bigels maintained the hydrogel-in-oleogel structure, whereas CS-based bigels exhibited phase inversion. The change in binary hydrogels was responsible for the structural evolution and property differences in bigels. Both CS–KGM and WPI–KGM binary hydrogels played a role in stabilizing the droplets and decreasing interfacial tension. Notably, CS–KGM mixtures demonstrated superior emulsification performance compared to WPI–KGM mixtures.…
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Taxonomy
TopicsFood Chemistry and Fat Analysis · Polysaccharides Composition and Applications · Proteins in Food Systems