Formation of protein oleogels via capillary attraction of engineered protein particles

Wang, Gao-Shang; Chen, Hongyu; Wang, Limin; Zou, Yuan; Wan, Zhinian; Yang, Xiao‐Quan

doi:10.1016/j.foodhyd.2022.107912

Cited by 25 publications

(11 citation statements)

References 50 publications

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“…For WPM oleogel, compact clusters of protein particles with less fractal dimension were observed. Previously, we had calculated the fractal dimension (D f ) of the protein network in oleogels was 2.16, 26 which agrees well with the typical value for reaction limited cluster aggregation (RLCA, D = 2.1). 41 Therefore, we believed that improved interparticle attraction by ball milling would be responsible for forming protein oleogels.…”

Section: ■ Results and Discussionsupporting

confidence: 81%

“…24 More recently, we developed a simple and robust ball milling technology for structuring protein oleogels directly. 26 Upon the addition of a small amount of water (5.0 wt %), a 3D protein particle networks was formed via improved interparticle interaction by ball milling, allowing for physically trapping the liquid oil into a self-standing gel-like system, as shown in Figure 2a. Figure 2b comprises CLSM images, showing the microstructures of those protein oleogels.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…Preparation and Characterization of Polyphenol-Enriched Protein Oleogels. The protein oleogels were prepared by ballmilling according to protocols we described recently 26 (see Figure 2a). Ball milling was carried out under optimized conditions in 50 mL zirconia jars with 32 g ZrO 2 balls on a Retch PM100 planetary ball mill instrument, with a rotation speed ratio of the sun wheel and milling jar at 1:2.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…In particular, edible oleogel formulation could be designed to administer n-3 oils to children, the elderly, and clinical patients with dysphagia or swallowing problems . That is very important because children, the elderly, and clinical patients are considered the largest consumers of n-3 oil supplements. , More recently, we have developed a novel and facile method to produce protein oleogels via enhanced attraction of engineered protein particles by ball milling . By adding a much small amount of water (2–5 wt %) to the mixture of liquid oils and protein particles dispersed by ball milling, the self-standing protein oleogels were formed.…”

Section: Introductionmentioning

confidence: 99%

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Polyphenol-Enriched Protein Oleogels as Potential Delivery Systems of Omega-3 Fatty Acids

Wang

Chen

Feng

et al. 2022

J. Agric. Food Chem.

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Omega-3 polyunsaturated fatty acids (n-3 FAs) are essential nutrients and are considered effective in improving human health. Recent studies highlight the importance of the combination of n-3 FAs and polyphenols for limiting the oxidation of n-3 FAs and exhibiting synergistic beneficial effects. Herein, we developed a novel formulation technology to prepare oleogels that could be used for the codelivery of n-3 FAs and polyphenols with high loading efficacy and oxidative stability. These oleogels are made from algal oil with polyphenol-enriched whey protein microgel (WPM) particles as gelling agents via simple and scalable ball milling technology. The oxidative status, fatty acid composition, and volatiles of protein oleogels during accelerated storage were systematically assessed by stoichiometry and gas chromatography–mass spectrometry. These results showed that protein oleogels could overcome several challenges associated with the formulation of n-3 oils, including long-term oxidative stability and improved sensory and textural properties. The protein oleogel system could provide an excellent convenience for formulating multiple nutrients and nutraceuticals with integrating health effects, which are expected to be used in the care of highly vulnerable populations, including children, the elderly, and patients.

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Section: ■ Results and Discussionsupporting

confidence: 81%

Section: ■ Results and Discussionmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Polyphenol-Enriched Protein Oleogels as Potential Delivery Systems of Omega-3 Fatty Acids

Wang

Chen

Feng

et al. 2022

J. Agric. Food Chem.

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“…Besides nutritional properties, lipids facilitate the delivery of lipophilic nutraceuticals. Lipid-based colloid formation or oleogelation is designed to simulate the structure and semi-solid rheological behavior, and is widely utilized in the food industry, including coating, bakery, dairy products, meat, plant-based and artificial meat products ( 101 ).…”

Section: Applications Of Small-angle X-ray Scattering In Characterizi...mentioning

confidence: 99%

Recent advances in structural characterization of biomacromolecules in foods via small-angle X-ray scattering

Sun

Chen

et al. 2022

Front. Nutr.

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Small-angle X-ray scattering (SAXS) is a method for examining the solution structure, oligomeric state, conformational changes, and flexibility of biomacromolecules at a scale ranging from a few Angstroms to hundreds of nanometers. Wide time scales ranging from real time (milliseconds) to minutes can be also covered by SAXS. With many advantages, SAXS has been extensively used, it is widely used in the structural characterization of biomacromolecules in food science and technology. However, the application of SAXS in charactering the structure of food biomacromolecules has not been reviewed so far. In the current review, the principle, theoretical calculations and modeling programs are summarized, technical advances in the experimental setups and corresponding applications of in situ capabilities: combination of chromatography, time-resolved, temperature, pressure, flow-through are elaborated. Recent applications of SAXS for monitoring structural properties of biomacromolecules in food including protein, carbohydrate and lipid are also highlighted, and limitations and prospects for developing SAXS based on facility upgraded and artificial intelligence to study the structural properties of biomacromolecules are finally discussed. Future research should focus on extending machine time, simplifying SAXS data treatment, optimizing modeling methods in order to achieve an integrated structural biology based on SAXS as a practical tool for investigating the structure-function relationship of biomacromolecules in food industry.

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Oleogels Produced by Indirect Methods

Gravelle,

Bovi Karatay,

Hubinger

2024

Advances in Oleogel Development, Characterization, and Nutritional Aspects

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Formation of protein oleogels via capillary attraction of engineered protein particles

Cited by 25 publications

References 50 publications

Polyphenol-Enriched Protein Oleogels as Potential Delivery Systems of Omega-3 Fatty Acids

Polyphenol-Enriched Protein Oleogels as Potential Delivery Systems of Omega-3 Fatty Acids

Recent advances in structural characterization of biomacromolecules in foods via small-angle X-ray scattering

Oleogels Produced by Indirect Methods

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