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Title: Formation and Characterization of Zein-Based Oleogels

Abstract

Oleogels are interesting as a result of their ability to hold large amounts of oil in a semi-solid gel structure. In the food industry, oleogels are most often investigated as substitutes for saturated and trans fats. In this work, the lyotropic formation of ethanol/zein/oleic acid gels was observed qualitatively and ternary phase diagrams were constructed to map the observations. The viscoelastic parameters G' and G'' were measured to confirm gel formation as observed in phase diagrams. Ultrasmall X-ray scattering was used to study the microstructural organization of ethanol/zein/oleic acid gels. Furthermore, data suggested that the primary unit or building block for gel network structures was the rod-shaped zein molecule. Ultrasmall X-ray data suggested that zein/oleic acid gels have a highly organized microstructure, possibly the result of zein self-assembly. Zein was considered an effective oleogelator in ethanol/zein/oleic acid systems.

Authors:
 [1]; ORCiD logo [2]; ORCiD logo [1]
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  1. Univ. of Illinois at Urbana-Champaign, IL (United States)
  2. Argonne National Lab. (ANL), Argonne, IL (United States)
Publication Date:
Research Org.:
Argonne National Lab. (ANL), Argonne, IL (United States)
Sponsoring Org.:
USDOE Office of Science (SC), Basic Energy Sciences (BES)
OSTI Identifier:
1774129
Grant/Contract Number:  
AC02-06CH11357
Resource Type:
Accepted Manuscript
Journal Name:
Journal of Agricultural and Food Chemistry
Additional Journal Information:
Journal Volume: 68; Journal Issue: 46; Journal ID: ISSN 0021-8561
Publisher:
American Chemical Society
Country of Publication:
United States
Language:
English
Subject:
37 INORGANIC, ORGANIC, PHYSICAL, AND ANALYTICAL CHEMISTRY; USAX; microstructural organization; oleic acid; oleogel; ternary phase diagrams; zein; lipids; ethanol; scattering; chemical structure

Citation Formats

Tsung, Ko-Lan, Ilavsky, Jan, and Padua, Graciela W. Formation and Characterization of Zein-Based Oleogels. United States: N. p., 2020. Web. doi:10.1021/acs.jafc.0c00184.
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Tsung, Ko-Lan, Ilavsky, Jan, & Padua, Graciela W. Formation and Characterization of Zein-Based Oleogels. United States. https://doi.org/10.1021/acs.jafc.0c00184
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Tsung, Ko-Lan, Ilavsky, Jan, and Padua, Graciela W. Tue . "Formation and Characterization of Zein-Based Oleogels". United States. https://doi.org/10.1021/acs.jafc.0c00184. https://www.osti.gov/servlets/purl/1774129.
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@article{osti_1774129,
title = {Formation and Characterization of Zein-Based Oleogels},
author = {Tsung, Ko-Lan and Ilavsky, Jan and Padua, Graciela W.},
abstractNote = {Oleogels are interesting as a result of their ability to hold large amounts of oil in a semi-solid gel structure. In the food industry, oleogels are most often investigated as substitutes for saturated and trans fats. In this work, the lyotropic formation of ethanol/zein/oleic acid gels was observed qualitatively and ternary phase diagrams were constructed to map the observations. The viscoelastic parameters G' and G'' were measured to confirm gel formation as observed in phase diagrams. Ultrasmall X-ray scattering was used to study the microstructural organization of ethanol/zein/oleic acid gels. Furthermore, data suggested that the primary unit or building block for gel network structures was the rod-shaped zein molecule. Ultrasmall X-ray data suggested that zein/oleic acid gels have a highly organized microstructure, possibly the result of zein self-assembly. Zein was considered an effective oleogelator in ethanol/zein/oleic acid systems.},
doi = {10.1021/acs.jafc.0c00184},
journal = {Journal of Agricultural and Food Chemistry},
number = 46,
volume = 68,
place = {United States},
year = {Tue Oct 13 00:00:00 EDT 2020},
month = {Tue Oct 13 00:00:00 EDT 2020}
}
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Journal Article:
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Publisher's Version of Record
https://doi.org/10.1021/acs.jafc.0c00184
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