Construction of hemp seed protein isolate-phosphatidylcholine stablized oleogel-in-water gel system and its effect on structural properties and oxidation stability

Abstract

Rice bran wax was added to hemp seed oil (HSO) to prepare oleogel, and hemp seed protein isolate (HPI)-phosphatidylcholine (PC) was used as the emulsifier to obtain an oleogel-in-water (Og/W) gel system. The effect of HPI concentration on the construction of gel system was studied. Microscopic observations found that the oil droplets were encapsulated by the emulsifier. X-ray diffraction and Fourier transform infrared spectroscopy analysis showed that the increase in HPI concentration promoted the interaction between PC and protein, but didn’t affect the crystal structure of gel. Thermogravimetric analysis showed that when the HPI concentration was 8 %, the sample formed a dense gel network and had good thermal stability. At this time, the oil holding capacity of gel was 98.81 ± 0.08 %, and the gel hardness was 109.55 ± 1.74 g. After 30 days of storage, the retention rate of Δ9-THC reached 96.3 %, and the peroxide value was 4.98 mmol/kg.