Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil

作者：Liu, Xiao; Chen, Xiao-Wei; Guo, Jian; Yin, Shou-Wei; Yang, Xiao-Quan^*

来源：Food Hydrocolloids, 2016, 61: 747-755.

DOI：10.1016/j.foodhyd.2016.06.037

• Structuring oils
• Emulsion gels
• Wheat gluten
• Edible glycerol
• Partially hydrogenated oils

Structuring liquid oils into solid fats without partially hydrogenated oils (PHOs) can decrease trans fats intakes, now become emergent technical challenge and demanding task. This paper presented a simple and economic strategy for structuring liquid oils by using wheat gluten (WG) stabilized oil-in-glycerol emulsion gels. The WG was firstly dissolved in edible glycerol at 130 degrees C, and emulsion gels were then prepared through homogenization of high corn oil volume fraction (phi(oil) = 60%) with the glycerol suspension of WG at room temperature. Both WG and edible glycerol are widely available low-cost food ingredients. Confocal laser scanning microscopy (CLSM) images clearly indicated the formation of WG protein percolating oil-in-glycerol emulsion gels. Gel trapping technology (GTT) and interfacial tension decay were applied to characterize the adsorbed monolayer and the absorption behavior of wheat proteins (WG, gliadin-rich fraction, and glutenin-rich fraction) at the oil-glycerol interface. The results revealed that gliadin played a dominant role in the formation of interfacial architecture, but the synergistic interfacial effects of glutenin and gliadin were also observed. The WG based emulsion gels exhibited higher elastic, shear thinning behavior, good thixotropic recovery, and heat stability, which showed the potential application in alternatives for plastic fat, such as spreads, and other delivery systems for functional ingredients without PHOs.

• 出版日期2016-12
• 单位华南理工大学