Amyloid fibril-templated oleogels

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-28 DOI:10.1016/j.foodhyd.2025.111491

Svitlana Mykolenko , Mattia Usuelli , Andrin Lustgarten , Peter Fischer , Raffaele Mezzenga

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Abstract

Oleogelation based on nutritionally valuable ingredients enables liquid oils to target various food and material applications where fat-like functionality is required. The present study offers a novel approach to design oleogels with high oil content (up to 98 %) structured by food protein amyloids at low concentrations. This was achieved by Pickering stabilization of oil-in-water emulsions with different food amyloid fibrils from both animal and plant proteins, followed by dehydration of finely dispersed high internal phase emulsions. The hydrophobic phase was constituted by either rapeseed or medium-chain triglyceride (MCT) oils, whereas whey, soy and potato amyloid fibrils were formed via heat-induced acidic hydrolysis. First, we studied how animal and plant proteins self-assemble into amyloid fibrils with tuneable morphological and surface properties. The emulsifying performance of the amyloid fibrils was then investigated by light microscopy, particle size distribution and viscosity. Finally, we characterised the composition, microscopical and rheological properties of amyloid fibril-templated oleogels, emphasising oil encapsulation efficiency. We demonstrate that the ensued solid-like edible oleogels have a shear elastic modulus of the order of 10⁴–10⁵ Pa. Mesoscopic characteristics and surface properties of the amyloid fibrils allow tuning the rheological characteristics, encapsulation efficiency and interfacial protein concentration in the oleogels. Fibrillization offers a robust strategy for solidifying liquid oil with high efficiency and stability of the oleogels. The present approach opens multifaceted applications of amyloid fibril-based oleogels in food, biomedical, and pharmaceutical fields, such as plant-based shortenings, ointments, tissue scaffolds, and controlled release drug delivery systems.

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淀粉样蛋白纤维模板油凝胶

基于营养价值成分的油凝胶化使液体油能够针对需要脂肪样功能的各种食品和材料应用。目前的研究提供了一种新的方法来设计高含油量（高达98%）的油凝胶，这种油凝胶是由低浓度的食物蛋白淀粉样蛋白构成的。这是通过使用来自动物和植物蛋白的不同食物淀粉样原纤维对水包油乳剂进行皮克林稳定，然后脱水精细分散的高内相乳剂来实现的。疏水相由菜籽油或中链甘油三酯（MCT）油构成，而乳清、大豆和马铃薯淀粉样蛋白原纤维是通过热诱导的酸性水解形成的。首先，我们研究了动物和植物蛋白如何自组装成具有可调形态和表面特性的淀粉样原纤维。然后通过光镜、粒度分布和粘度研究淀粉样原纤维的乳化性能。最后，我们表征了淀粉样纤维模板油凝胶的组成、微观和流变性能，强调了油的包封效率。我们证明了随后的固体状可食用油凝胶具有104-105 Pa数量级的剪切弹性模量。淀粉样原纤维的介观特征和表面特性允许调节油凝胶的流变特性、包封效率和界面蛋白浓度。纤溶是一种高效、稳定的液体油固化方法。目前的方法开辟了淀粉样蛋白原纤维基油凝胶在食品、生物医学和制药领域的多方面应用，如植物基起酥油、软膏、组织支架和控释药物输送系统。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.