Thermo-responsive behavior of glycerol-plasticized oleogels stabilized by zein

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Thermo-responsive behavior of glycerol-plasticized oleogels stabilized by zein. / Keshanidokht, Shaghayegh; Kumar, Saket; Thulstrup, Peter Waaben; Via, Matias Alejandro; Clausen, Mathias Porsmose; Risbo, Jens.

In: Food Hydrocolloids, Vol. 139, 108582, 2023.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Keshanidokht, S, Kumar, S, Thulstrup, PW, Via, MA, Clausen, MP & Risbo, J 2023, 'Thermo-responsive behavior of glycerol-plasticized oleogels stabilized by zein', Food Hydrocolloids, vol. 139, 108582. https://doi.org/10.1016/j.foodhyd.2023.108582

APA

Keshanidokht, S., Kumar, S., Thulstrup, P. W., Via, M. A., Clausen, M. P., & Risbo, J. (2023). Thermo-responsive behavior of glycerol-plasticized oleogels stabilized by zein. Food Hydrocolloids, 139, [108582]. https://doi.org/10.1016/j.foodhyd.2023.108582

Vancouver

Keshanidokht S, Kumar S, Thulstrup PW, Via MA, Clausen MP, Risbo J. Thermo-responsive behavior of glycerol-plasticized oleogels stabilized by zein. Food Hydrocolloids. 2023;139. 108582. https://doi.org/10.1016/j.foodhyd.2023.108582

Author

Keshanidokht, Shaghayegh ; Kumar, Saket ; Thulstrup, Peter Waaben ; Via, Matias Alejandro ; Clausen, Mathias Porsmose ; Risbo, Jens. / Thermo-responsive behavior of glycerol-plasticized oleogels stabilized by zein. In: Food Hydrocolloids. 2023 ; Vol. 139.

Bibtex

@article{41ae7ad7331d413fa99fe099dcaff1e2,

title = "Thermo-responsive behavior of glycerol-plasticized oleogels stabilized by zein",

abstract = "A series of zein-stabilized oleogels were prepared and plasticized by the addition of glycerol. The rheological and microstructural properties of oleogels were studied as a function of glycerol and zein concentration. The plasticized zein oleogel was best characterized as gels with a weak-link regime. The fractal dimension calculation as an indication of structure density indicated that oleogels at low glycerol content had a loose protein network that became denser with further addition of glycerol. Increasing zein concentration formed a denser oleogel network. The oleogels showed a thermo-responsive rheological property in the range of 25–100 °C that was reversible based on glycerol/zein ratios. The transition from solid-like to liquid-like behavior of oleogels by heating started from 75 °C, where G′ could drop up to two orders of magnitude. Besides, the structural analysis did not show any indication of protein secondary structural denaturation during heating.",

keywords = "Emulsion-templated method, Glycerol, Oleogel, Rheological behavior, Zein",

author = "Shaghayegh Keshanidokht and Saket Kumar and Thulstrup, {Peter Waaben} and Via, {Matias Alejandro} and Clausen, {Mathias Porsmose} and Jens Risbo",

note = "Publisher Copyright: {\textcopyright} 2023 The Authors",

year = "2023",

doi = "10.1016/j.foodhyd.2023.108582",

language = "English",

volume = "139",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Thermo-responsive behavior of glycerol-plasticized oleogels stabilized by zein

AU - Keshanidokht, Shaghayegh

AU - Kumar, Saket

AU - Thulstrup, Peter Waaben

AU - Via, Matias Alejandro

AU - Clausen, Mathias Porsmose

AU - Risbo, Jens

PY - 2023

Y1 - 2023

N2 - A series of zein-stabilized oleogels were prepared and plasticized by the addition of glycerol. The rheological and microstructural properties of oleogels were studied as a function of glycerol and zein concentration. The plasticized zein oleogel was best characterized as gels with a weak-link regime. The fractal dimension calculation as an indication of structure density indicated that oleogels at low glycerol content had a loose protein network that became denser with further addition of glycerol. Increasing zein concentration formed a denser oleogel network. The oleogels showed a thermo-responsive rheological property in the range of 25–100 °C that was reversible based on glycerol/zein ratios. The transition from solid-like to liquid-like behavior of oleogels by heating started from 75 °C, where G′ could drop up to two orders of magnitude. Besides, the structural analysis did not show any indication of protein secondary structural denaturation during heating.

AB - A series of zein-stabilized oleogels were prepared and plasticized by the addition of glycerol. The rheological and microstructural properties of oleogels were studied as a function of glycerol and zein concentration. The plasticized zein oleogel was best characterized as gels with a weak-link regime. The fractal dimension calculation as an indication of structure density indicated that oleogels at low glycerol content had a loose protein network that became denser with further addition of glycerol. Increasing zein concentration formed a denser oleogel network. The oleogels showed a thermo-responsive rheological property in the range of 25–100 °C that was reversible based on glycerol/zein ratios. The transition from solid-like to liquid-like behavior of oleogels by heating started from 75 °C, where G′ could drop up to two orders of magnitude. Besides, the structural analysis did not show any indication of protein secondary structural denaturation during heating.

KW - Emulsion-templated method

KW - Glycerol

KW - Oleogel

KW - Rheological behavior

KW - Zein

U2 - 10.1016/j.foodhyd.2023.108582

DO - 10.1016/j.foodhyd.2023.108582

M3 - Journal article

VL - 139

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

M1 - 108582

ER -

ID: 336136355

Department of Food Science