The effect of oil type and solvent quality on the rheological behavior of zein stabilized oil-in-glycerol emulsion gels

Yuan Zou, Pieter Paul Thijssen, Xiaoquan Yang, Elke Scholten*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Scopus)

Abstract

The aim of this study was to assess the effect of oil type and solvent quality on the structure formation and rheological properties of zein-stabilized oil-in-glycerol emulsion gels. To change the interactions within the system, four types of oil (medium chain triglyceride (MCT) oil, sunflower oil, extra virgin olive (EVO) oil, and castor oil) with different polarity were used, and the solvent quality was modified by temperature and water addition. In all cases, emulsion gels were obtained with G’ > G’’. At each protein concentration and oil content, the gel strength and crossover strain γco increased with an increase in oil polarity, indicating the formation of a stronger gel structure and higher stability against structure breakdown. These results are related to the fact that a higher oil polarity decreases the oil-protein hydrophobic interactions and thereby increasing the interactions between the proteins to form a strong network in the continuous phase. In addition, water addition to the continuous phase enhanced the gel strength and the resistance against structure breakdown for more apolar MCT oil, while the opposite results were observed for the more polar castor oil. The zein-based emulsion gels showed a thermo-responsive behavior, and different responses in structure collapse and rearrangements during heating and cooling were found for different oils. These simple approaches form an interesting route to tune the rheological properties of zein-based emulsion gels.

Original languageEnglish
Pages (from-to)57-65
JournalFood Hydrocolloids
Volume91
DOIs
Publication statusPublished - 1 Jun 2019

Fingerprint

Zein
zein
Emulsions
Glycerol
emulsions
glycerol
Oils
Gels
gels
oils
Castor Oil
castor oil
medium chain triacylglycerols
gel strength
rheological properties
Triglycerides
Proteins
Structure Collapse
extra-virgin olive oil
proteins

Keywords

  • Emulsion gel
  • Hydrophobic interaction
  • Oil type
  • Rheological behavior
  • Solvent quality
  • Zein

Cite this

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title = "The effect of oil type and solvent quality on the rheological behavior of zein stabilized oil-in-glycerol emulsion gels",
abstract = "The aim of this study was to assess the effect of oil type and solvent quality on the structure formation and rheological properties of zein-stabilized oil-in-glycerol emulsion gels. To change the interactions within the system, four types of oil (medium chain triglyceride (MCT) oil, sunflower oil, extra virgin olive (EVO) oil, and castor oil) with different polarity were used, and the solvent quality was modified by temperature and water addition. In all cases, emulsion gels were obtained with G’ > G’’. At each protein concentration and oil content, the gel strength and crossover strain γco increased with an increase in oil polarity, indicating the formation of a stronger gel structure and higher stability against structure breakdown. These results are related to the fact that a higher oil polarity decreases the oil-protein hydrophobic interactions and thereby increasing the interactions between the proteins to form a strong network in the continuous phase. In addition, water addition to the continuous phase enhanced the gel strength and the resistance against structure breakdown for more apolar MCT oil, while the opposite results were observed for the more polar castor oil. The zein-based emulsion gels showed a thermo-responsive behavior, and different responses in structure collapse and rearrangements during heating and cooling were found for different oils. These simple approaches form an interesting route to tune the rheological properties of zein-based emulsion gels.",
keywords = "Emulsion gel, Hydrophobic interaction, Oil type, Rheological behavior, Solvent quality, Zein",
author = "Yuan Zou and Thijssen, {Pieter Paul} and Xiaoquan Yang and Elke Scholten",
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The effect of oil type and solvent quality on the rheological behavior of zein stabilized oil-in-glycerol emulsion gels. / Zou, Yuan; Thijssen, Pieter Paul; Yang, Xiaoquan; Scholten, Elke.

In: Food Hydrocolloids, Vol. 91, 01.06.2019, p. 57-65.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - The effect of oil type and solvent quality on the rheological behavior of zein stabilized oil-in-glycerol emulsion gels

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AU - Thijssen, Pieter Paul

AU - Yang, Xiaoquan

AU - Scholten, Elke

PY - 2019/6/1

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N2 - The aim of this study was to assess the effect of oil type and solvent quality on the structure formation and rheological properties of zein-stabilized oil-in-glycerol emulsion gels. To change the interactions within the system, four types of oil (medium chain triglyceride (MCT) oil, sunflower oil, extra virgin olive (EVO) oil, and castor oil) with different polarity were used, and the solvent quality was modified by temperature and water addition. In all cases, emulsion gels were obtained with G’ > G’’. At each protein concentration and oil content, the gel strength and crossover strain γco increased with an increase in oil polarity, indicating the formation of a stronger gel structure and higher stability against structure breakdown. These results are related to the fact that a higher oil polarity decreases the oil-protein hydrophobic interactions and thereby increasing the interactions between the proteins to form a strong network in the continuous phase. In addition, water addition to the continuous phase enhanced the gel strength and the resistance against structure breakdown for more apolar MCT oil, while the opposite results were observed for the more polar castor oil. The zein-based emulsion gels showed a thermo-responsive behavior, and different responses in structure collapse and rearrangements during heating and cooling were found for different oils. These simple approaches form an interesting route to tune the rheological properties of zein-based emulsion gels.

AB - The aim of this study was to assess the effect of oil type and solvent quality on the structure formation and rheological properties of zein-stabilized oil-in-glycerol emulsion gels. To change the interactions within the system, four types of oil (medium chain triglyceride (MCT) oil, sunflower oil, extra virgin olive (EVO) oil, and castor oil) with different polarity were used, and the solvent quality was modified by temperature and water addition. In all cases, emulsion gels were obtained with G’ > G’’. At each protein concentration and oil content, the gel strength and crossover strain γco increased with an increase in oil polarity, indicating the formation of a stronger gel structure and higher stability against structure breakdown. These results are related to the fact that a higher oil polarity decreases the oil-protein hydrophobic interactions and thereby increasing the interactions between the proteins to form a strong network in the continuous phase. In addition, water addition to the continuous phase enhanced the gel strength and the resistance against structure breakdown for more apolar MCT oil, while the opposite results were observed for the more polar castor oil. The zein-based emulsion gels showed a thermo-responsive behavior, and different responses in structure collapse and rearrangements during heating and cooling were found for different oils. These simple approaches form an interesting route to tune the rheological properties of zein-based emulsion gels.

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KW - Solvent quality

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