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<p>An oleogel using sunflower oil was formulated with soy protein isolate (SPI) as the structuring material through the solvent exchange technique. To optimize the formulation, Response Surface Methodology integrated with Central Composite Design was used to study the effects of SPI concentration (5–10&#xa0;wt%) and solvent ratio (1:5–1:15) on oil binding capacity (OBC). A significant quadratic model (<i>p</i> &lt; 0.05) was developed to describe the relationship between these variables. The optimal formulation, containing 10&#xa0;wt% SPI and a 1:5 solvent ratio, exhibited the highest OBC of 95.3%. Experimental validation closely matched the predicted results, confirming the model’s reliability.Fourier-transform infrared spectroscopy showed peaks at 1624 and 1534&#xa0;cm⁻<sup>1</sup>, corresponding to amide bonds and C–N stretching, confirming gel formation without significant chemical alterations. Differential scanning calorimetry indicated a melting peak at 110&#xa0;°C, highlighting the thermal stability of the oleogel. These results support the potential of SPI-based oleogels as healthier alternatives to traditional fats, aligning with the demand for nutritionally improved food products.</p>

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Utilization of soy protein isolate for the development of sunflower oleogel using solvent exchange method

  • 期刊论文

  • 发表日期：

    2025年10月31日

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  • Ayushi Singh,
  • Anurag Singh,
  • Shivangi Srivastava

摘要

An oleogel using sunflower oil was formulated with soy protein isolate (SPI) as the structuring material through the solvent exchange technique. To optimize the formulation, Response Surface Methodology integrated with Central Composite Design was used to study the effects of SPI concentration (5–10 wt%) and solvent ratio (1:5–1:15) on oil binding capacity (OBC). A significant quadratic model (p < 0.05) was developed to describe the relationship between these variables. The optimal formulation, containing 10 wt% SPI and a 1:5 solvent ratio, exhibited the highest OBC of 95.3%. Experimental validation closely matched the predicted results, confirming the model’s reliability.Fourier-transform infrared spectroscopy showed peaks at 1624 and 1534 cm⁻1, corresponding to amide bonds and C–N stretching, confirming gel formation without significant chemical alterations. Differential scanning calorimetry indicated a melting peak at 110 °C, highlighting the thermal stability of the oleogel. These results support the potential of SPI-based oleogels as healthier alternatives to traditional fats, aligning with the demand for nutritionally improved food products.