Tailoring glycosylated soy protein-carbohydrate complexes for high-performance oleogels with enhanced freeze-thaw stability

This study employed soy protein isolate (SPI) and distinct saccharides, lacto-N-neotetraose (LNnT), 2′-fucosyllactose (2′FL), peach gum (PG), as well as arabinoxylan (AX), as gelling agents to comparatively evaluate the effects of protein-saccharide complexes on oleogel properties. Notably, introducing polysaccharides and oligosaccharides significantly improved the gel network structure of the oleogels. Moreover, all composite oleogels exhibited stronger thermal stability, viscoelasticity, gelation properties, freeze-thaw stability, and antioxidant capacity. SPI-2′FL oleogel (SFO) had the highest thermal stability (T p = 177.31 °C), SPI-AX oleogel (SAO) exhibited good freeze-thaw stability, viscoelasticity and gelation properties, while SPI-PG oleogel (SPO) had the highest oil retention rate (97.22 %) and antioxidant capacity. This study provides a theoretical reference for preparing protein-saccharide-based oleogels as well as their application as solid fat substitutes in the food industry. • Successfully prepared four glycosylated composite oleogels. • SPI-AX oleogel showed superior freeze-thaw resilience and gel strength. • SPI-PG oleogel had highest oil retention and superior antioxidant activity. • Glycosylation enhanced oleogel stability, oxidation resistance and strength.