Журнал биопереработки и биотехники

Improving Gelatin-Based Composite Gels\' Rheological and Textural Properties by Adding Sesame Seed Oleosome-Protein Fillers

Abstract

Fatemha Sheik

Gelatin-based composite gels have been widely used in the food and pharmaceutical industries due to their versatile properties and ability to form gels at low temperatures. However, these gels often lack the desired rheological and textural properties. This study explores the incorporation of sesame seed oleosome-protein fillers as a novel approach to enhance the rheological and textural characteristics of gelatin-based composite gels. Through a comprehensive review of the literature, we delve into the properties of gelatin, sesame seed oleosomes, and the potential synergy between them, shedding light on the mechanisms responsible for the improved rheological and textural properties of the resulting gels. Composite gels play a significant role in the food and pharmaceutical industries. Gelatin, a widely used gelling agent, has been a popular choice due to its unique gelling properties. It forms gels at low temperatures, making it suitable for various applications. However, gelatin-based gels often lack the desired rheological and textural properties, which are crucial for the quality and acceptability of products. To address these limitations, researchers have explored the addition of fillers to improve the overall properties of these gels. This study focuses on enhancing the rheological and textural characteristics of gelatin-based composite gels by incorporating sesame seed oleosome-protein fillers. Gelatin is a protein derived from collagen, which is found in animal connective tissues. It consists of polypeptide chains with high levels of proline, hydroxyproline, and glycine, which provide its unique gelling properties. Gelatin molecules have a helical structure, which unravels upon heating, allowing them to form a network structure during cooling.