Development and characterization of wax–bovine bone protein-grapeseed oil composite oleogels: Experimental and molecular simulation studies

• Published in: Food chemistry 2024-12, Vol.460 (Pt 2), p.140596, Article 140596
• Main Authors: Chen, Jingya, Shi, Wenjing, Ran, Cenchen, Cui, Haotian, Li, Yangyang, Diao, Kui, Lu, Shiling, Dong, Juan, Wang, Qingling
• Format: Article
• Language: English
• Subjects: Binary gel system; Bovine bone protein; Fat substitute; Oleogel; Wax
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.140596

Three new types of composite oleogel formulations were designed. Specifically, oleogels were prepared using 90% grapeseed oil as the oil phase and carnauba wax (CW)/beeswax/rice bran wax–bovine bone protein (BBP) as gelators. All samples were solid and had an oil-binding capacity of >90%. BBP addition considerably improved the waxy texture of the oleogel and had an important effect on the crystalline network. X-ray diffractometry indicated that BBP increased the β'-crystal content. All samples showed sol-gel thermodynamic behavior under temperature scanning. Fourier-transform infrared spectroscopy and molecular docking confirmed the formation of noncovalent interactions dominated by van der Waals forces during the development of the oleogel. The optimal components of the three oleogels exhibited an excellent effect of slowing down the release of free fatty acids. This study could serve as a reference for the development and application of wax–protein as a new binary gelator in the food industry. [Display omitted] •New composite oleogels of wax-bovine bone protein-grapeseed oil were designed.•The ratio of binary gelators will affect the solid properties of the oleogels.•Composite oleogels have the potential to replace solid fats.•Composite oleogels can release free fatty acids slowly.