Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 515539
Title Structuring oil by protein building blocks
Author(s) Vries, Auke de
Source University. Promotor(en): Erik van der Linden, co-promotor(en): Elke Scholten. - Wageningen : Wageningen University - ISBN 9789463430760 - 167
Department(s) Physics and Physical Chemistry of Foods
VLAG
Publication type Dissertation, internally prepared
Publication year 2017
Keyword(s) gelation - gels - proteins - mechanical properties - oils - solidification - gelering - eiwitten - mechanische eigenschappen - oliën - hardwording
Categories Mechanical Operations / Physical Chemistry
Abstract

Over the recent years, structuring of oil into ‘organogels’ or ‘oleogels’ has gained much attention amongst colloid-, material,- and food scientists. Potentially, these oleogels could be used as an alternative for saturated- and trans fats in food products. To develop oleogels as a suitable replacement for saturated fats, the requirements go beyond merely providing a solid appearance to an otherwise liquid oil. For food applications, the gelator should be a well-known ingredient for food manufacturers, have a good nutritional value, and contribute to ‘clean labelling’. Proteins meet all these requirements and could therefore be of high potential. The general concept of protein-based oil gelation fits well into the growing general interest to reduce solid fats from food products along with increase in flexibility in terms of choice of ingredients. In this thesis, the suitability of proteins as a structuring agent for liquid oil was investigated and the rheological behaviour was described. To create protein oleogels, heat-set whey protein gels and protein aggregates, or ‘building blocks’, are created in an aqueous environment. Then, the aqueous phase is exchanged for a liquid oil phase via an intermediate solvent. It was show that by using this procedure, the created protein building blocks are highly efficient in creating oleogels. It is encouraging to see that the interactions between proteins can be altered by simple changes to the system, such as changing the oil type, water addition, or applying a heat treatment. This leads to the possibility to effectively and substantially tune the rheological properties of the final oleogel, such as its gel strength or yielding behaviour.

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