Development and characterisation of a novel bigel based on pea protein hydrogel and rice bran wax oleogel: Enhancement of rheological properties and freeze-thaw stability

Abstract

In this study, a novel pea protein (PP)-based bigel was developed, featuring a high internal phase emulsion. The impact of gelling agent concentration on the gel properties and freeze-thaw stability of the bigel was investigated. The bigel was comprised of two distinct gel phases: an aqueous-phase gel with a covalent network formed by PP and transglutaminase (TGase), and an oil-phase gel with a crystal network structure of rice bran wax (RBW). Microstructural analysis revealed a bi-continuous network structure in the bigel, with network density increasing as TGase and RBW concentrations rose. Rheological analysis showed that storage modulus (G′), apparent viscosity, and structural recovery of the bigel increased with higher TGase and RBW concentrations. Temperature scanning experiments confirmed that the bigel maintained its elastic solid behavior even at elevated temperatures. Optimal sensory properties and low coefficient of friction were achieved at 0.4 % TGase and 7 % RBW concentrations. Additionally, the bigel exhibited notable freeze-thaw stability at TGase and RBW concentrations exceeding 0.2 % and 5 %, respectively. These findings highlight the excellent gelation properties and stability of the PP-RBW-based bigel, suggesting its potential as a fat substitute in the food industry.