Fabrication and characterization of sunflower oil body-κ-carrageenan emulsion gels: Gelation behavior, rheological properties, and interaction mechanisms.
Emulsion gels have great potential for application in fat substitutes. Sunflower oil body (SFOB)-κ-carrageenan (CG) emulsion gels were fabricated, and the synergistic effects of SFOB extraction pH, oil phase volume fraction, and CG concentration on their gelation behavior, multiscale structure, and functional properties were systematically investigated. Results showed three variables significantly regulated the interfacial protein composition of SFOB, the cross-linking density of the gel network, and the binding force between SFOB and CG. The optimal emulsion gel was formulated with 0.9% CG and 20% oil phase volume fraction (from SFOB extracted at pH 7.0), which exhibited a compact and uniform three-dimensional network structure, superior WHC and minimal cooking loss. Furthermore, FTIR and SARS revealed that disulfide and hydrogen bonds contributed to the stabilization of the gel structure. Overall, this CG/SFOB emulsion gel represents a promising fat substitute and provides a novel approach for developing low-fat food products.