Glutaric anhydride esterification promotes wheat starch/glutein composite gel interaction: Formation, characterization, and oleogel applications

This study constructed a composite system with different ratios (100:0, 95:5, 90:10, and 80:20) of glutein compounded with various esterified starch (3 % and 6 %). The results demonstrated that the esterification process enhanced the viscosity of the starch gel system. Furthermore, the optimal esterification level (3 %) facilitated the formation of a dense composite gel network, as observed through microstructure observation. Conversely, elevated esterification levels (6 %) resulted in reduced gel system ordering, a loss of crystal structure, and a decline in thermal stability (ΔH reduction). The introduction of glutein promotes interactions within systems, conferring a more continuous structure and positively improving the gel’s oil adsorption capacity. NMR images and oil–water distribution curves can verify the ameliorative effect. However, an excessive protein ratio (≥10 %) leads to a double decrease in adsorption performance and rheological properties. This porous and lipophilic gel network structure can provide insights for designing solid fats for food products and developing adsorbent templates for chemical industries.