Dual stabilization, phase inversion and mechanical properties of a novel bigels system based on myofibrillar protein hydrogel and glycerol monostearate oleogel

Abstract

This study focuses on developing a novel bigels system composed of the myofibrillar protein hydrogel and glycerin monostearate oleogel. Furthermore, the stabilization, phase inversion and mechanical properties of bigels was evaluated. The phase inversion of bigels transformed from oleogel in hydrogel (O/H) type to a bicontinuous type, and finally to a hydrogel in oleogel (H/O) type in accordance with O: H ratio increasing. The flexible solid property of the oleogel enhanced the mechanical properties of the bigels, the maximum enhancement was observed in formulas containing 70% oleogel. Rheological results showed that the bigels exhibited viscoelastic semi-solid characteristic. Minimal frequency dependency and maintained relatively stability within 0.1–10% strain range were discovered, and diametrically different thermal properties of the H/O bigels and O/H bigels were found. Bigels formation mainly depended on non-covalent interactions, a dual stability mechanism combining two phases within one system. Therefore, the scatter of oleogel droplets in the hydrogel matrix can be altered by changing the oleogel fraction, thereby enabling the formation of controlled semisolid food materials with desired properties. This study established a basis for the application of bigels system as fat substitute or functional factor delivery in food industry.