Construction and characterization of egg white protein-gallic acid-xanthan gum-based emulsion and oleogel

• Published in: Food hydrocolloids 2024-05, Vol.150, p.109720, Article 109720
• Main Authors: Yan, Yuzhong, Chen, Shuling, Deng, Le, Duan, Yuxuan, Huang, Zhaohua, Gong, Deming, Zhang, Guowen
• Format: Article
• Language: English
• Subjects: Egg white protein; Emulsion; Gallic acid; Oleogel; Xanthan gum
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2023.109720

In this work, the egg white protein-gallic acid-xanthan gum covalent complexes were used to construct emulsions and oleogels and the effects of different concentrations of the complexes on the properties of emulsions and oleogels were investigated. The results showed that the values of emulsion D[4,3] and ζ-potential decreased with increasing complex concentration, while the emulsion stability index increased. The emulsions exhibited good centrifugal stability against changes in temperature, salt ion concentration and pH value. The emulsions prepared with high concentrations of the complexes (0.6–1.0%, wt) showed good viscoelasticity and gelation properties. The oil binding capacity increased from 75.86% to 98.04% as the concentration of oleogel increased from 0.2% to 0.4% (wt), and all the oleogels exhibited a strong gel network structure (G'>G″). Compared with the bulk oil, the oleogel had a stronger antioxidant capacity, and with increasing the concentration of the complexes, the antioxidant ability of the produced oleogel enhanced. This study may provide a theoretical basis for the preparation of protein-polysaccharide-polyphenol based oleogels and their application as solid fat substitutes in the food industry. [Display omitted] •EWP-GA-XG oleogel was prepared by emulsion template method.•Emulsions prepared with 0.6–1.0 wt% EWP-GA-XG complex exhibited gel-like behavior.•All oleogels had more than 75.86% oil binding capacity.•Increasing concentrations of EWP-GA-XG complex enhanced oleogel's gel strength.•Oleogels had better oxidative stability than corn oil.