Abstract
The development of oleogels has received increasing attention due to their health benefits and potential to replace saturated or trans fats. This work reports a preparation of sinapine-protein oleogels using a capillary suspension method, comparing the effect of different concentrations of sinapine and the three proteins on the stability of the system. The results show that the incorporation of 4–8 μg/mL of sinapine promoted the formation of capillary bridges between protein particles. The oil constraint capacity of WPI-oleogels is improved by about 20 % due to the addition of sinapine. The structural integrity of the oleogels was highly dependent on the protein hydrophilic capacity and the concentration of secondary fluid-sinapine. In addition, the stabilized oleogels prepared by sinapine had high energy storage modulus and thixotropic recovery, indicating the stabilizing effect of sinapine. Thus, the interfacially adsorbed particles and the polymer gel network jointly contribute to the dense structure of the oleogels. That the preparation of sinapine-protein oleogels based on capillary suspension has potential applications in foods with adjustable rheological and textural properties.
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