通过磨碎的乳清蛋白(WP)水凝胶的超临界CO2干燥(SCD)制备的蛋白气凝胶颗粒(20%w/w,pH5.7)通过分散在选定的食用油(蓖麻,鳕鱼肝脏,玉米,亚麻籽,MCT,花生和葵花籽油)。分析获得的油凝胶的油含量,微观结构,流变性能,和ATR-FTIR光谱。除了蓖麻油,固体状,具有可比成分的塑料材料(80%的油,20%WP)和流变性能(G\'~3.5×105Pa,G″~0.20×105Pa,临界应力~800Pa,得到tanδ~0.060)。光学和共聚焦显微镜表明,所产生的结构与毛细管驱动的油吸收到通过颗粒-颗粒相互作用相互连接的多孔气凝胶颗粒中有关。在这个结构中,油被稳定地截留。结果表明,除蓖麻油外,食用油特性的作用降低,其高极性可能有利于阻碍颗粒网络的颗粒-油相互作用。这项工作表明,WP气凝胶可以被认为是多功能的油凝胶模板,可以将许多食用油结构化为固体状材料。
Protein aerogel particles prepared by supercritical-CO2-drying (SCD) of ground whey protein (WP) hydrogels (20% w/w, pH 5.7) were converted into oleogels by dispersion in selected edible oils (castor, cod liver, corn, flaxseed, MCT, peanut and sunflower oil). The obtained oleogels were analysed for oil content, microstructure, rheological properties, and ATR-FTIR spectra. Except for castor oil, solid-like, plastic materials with comparable composition (80% oil, 20% WP) and rheological properties (G\'~3.5 × 105 Pa, G″~0.20 × 105 Pa, critical stress~800 Pa, tanδ~0.060) were obtained. Optical and confocal microscopy showed that the generated structure was associated with the capillary-driven absorption of oil into the porous aerogel particles interconnected via particle-particle interactions. In this structure, the oil was stably entrapped. Results evidenced the reduced role of edible oil characteristics with the exception of castor oil, whose high polarity probably favoured particle-oil interactions hindering particle networking. This work demonstrates that WP aerogels could be regarded as versatile oleogel templates allowing the structuring of many edible oils into solid-like materials.