Regulation of water and oil absorption of whey protein aerogels by gel parameter control: Exploring structure-function relationship
Year: 2026
Type: article
Abstract: To clarify how gelation conditions regulate whey protein aerogels’ structure and properties, aerogels were prepared by ethanol displacement combined with SC-CO₂ drying. The effects of gelation pH, protein concentration, and temperature on WHC and OHC were investigated to establish structure-function relationships. Aerogels with optimal WHC (HPAG) and OHC (OPAG) had similar conditions, but OPAG required slightly lower pH and temperature. Kinetic analysis showed their water absorption followed a biexponential model, oil absorption a monoexponential one. Structural characterizations revealed HPAG had a looser porous network than OPAG, with higher specific surface area (160.17 vs. 78.50 m²/g), pore volume (0.78 vs. 0.32 cm³/g) and average pore diameter (18.96 vs. 15.61 nm). Molecularly, HPAG had more disordered structures from extensive α-helix and β-sheet unfolding. These confirm adsorption properties depend on synergistic molecular conformational and porous structural effects, laying a basis for targeted design and expanding food preservation/biomedical loading applications.
Source: Food Chemistry X
Authors: Lu-yao Pan, Zhen-shan Zhang, Ying Xia
Institution: Henan University of Technology
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,330
Award: G3425319398
OpenAlex ID: W7160489545