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<p>The development of healthier fat alternatives remains a major challenge in food science, as conventional fat often relies on saturated fats or waxy gelators with health and sensory limitations. This study investigated the influence of chitosan deacetylation degree (DD, 50–90%) on structural and functional properties of soy protein isolate–chitosan complexes (SPCS) and their derived oleogels for using as butter alternative in bakery system. The increasing DD reduced the particle size and promoted the protein–polysaccharide interactions, yielding the dense microstructures, confirmed by various characterizations. These structural modifications enhanced the oil retention (oil loss &lt; 0.02%), elasticity, and oxidative stability. For instance, the SPCS90 oleogel exhibited a 45.9% reduction in peroxide value and a 20.4% reduction in TBARS, compared to the soy protein isolate (SPI) oleogels. In batter, the SPCS oelogels improved the water holding capacity (WHC) to &gt; 92% and reduced the baking loss by 18–22%, compared to butter. The cookies prepared with the SPCS oleogels closely resembled the butter cookies in appearance, and texture followed a U-shaped trend with DD, with SPCS70 best matching butter in hardness and chewiness. Overall, tailoring chitosan DD enables the design of SPCS oleogel with the optimized performance, offering a sustainable strategy for health fat substitute in bakery applications.</p>

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Tailoring Pickering emulsion oleogels with soy protein–chitosan complexes: effect of chitosan deacetylation on gel properties and cookie quality

  • 期刊论文

  • 发表日期：

    2026年3月21日

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  • Panqi Xu,
  • Shijia Gui,
  • Ding Zhao,
  • Hanhui Wei,
  • Jianlin He,
  • Douyong Min,
  • Hongrui Jiang

摘要

The development of healthier fat alternatives remains a major challenge in food science, as conventional fat often relies on saturated fats or waxy gelators with health and sensory limitations. This study investigated the influence of chitosan deacetylation degree (DD, 50–90%) on structural and functional properties of soy protein isolate–chitosan complexes (SPCS) and their derived oleogels for using as butter alternative in bakery system. The increasing DD reduced the particle size and promoted the protein–polysaccharide interactions, yielding the dense microstructures, confirmed by various characterizations. These structural modifications enhanced the oil retention (oil loss < 0.02%), elasticity, and oxidative stability. For instance, the SPCS90 oleogel exhibited a 45.9% reduction in peroxide value and a 20.4% reduction in TBARS, compared to the soy protein isolate (SPI) oleogels. In batter, the SPCS oelogels improved the water holding capacity (WHC) to > 92% and reduced the baking loss by 18–22%, compared to butter. The cookies prepared with the SPCS oleogels closely resembled the butter cookies in appearance, and texture followed a U-shaped trend with DD, with SPCS70 best matching butter in hardness and chewiness. Overall, tailoring chitosan DD enables the design of SPCS oleogel with the optimized performance, offering a sustainable strategy for health fat substitute in bakery applications.