Comparative effects of glyceryl monostearate and candelilla wax oleogels on shrimp surimi gel structure and quality

In this study, oleogels of glyceryl monostearate (GMS) or candelilla wax (CW) (6–10% w/w) were prepared and incorporated into shrimp surimi to evaluate their structural and sensory effects. GMS oleogel markedly increased gel whiteness and enhanced springiness and cohesiveness, whereas CW oleogel, despite slightly reducing whiteness, significantly improved water-holding capacity (WHC), lowered cooking loss rate (CLR), and increased hardness and chewiness. Low-field NMR showed that both oleogels increased the proportion of immobilized water, with CW oleogel exhibiting stronger water-retaining capacity. Microstructural observations indicated that oleogels filled network voids to yield compact three-dimensional structures, with CW forming a tighter, more rigid crystalline framework. Raman spectroscopy and interaction analyses showed that oleogels enhanced hydrophobic interactions and triggered a conformational shift from α-helix to β -sheet, thereby promoting partial protein unfolding and cross-linked network formation. GMS strengthened coordinated protein–interface and protein–protein hydrophobic associations primarily through interfacial organization at the oil–water boundary, whereas CW relied on a rigid hydrophobic crystal framework to promote local clustering and increase network compactness. Collectively, these results support oleogelation as an effective strategy for modulating the quality of shrimp surimi gels. • GMS vs. CW oleogels reshape shrimp surimi gels via distinct mechanisms. • GMS boosts whiteness, springiness, and cohesiveness through interfacial action. • CW increases WHC, lowers CLR, and strengthens gels via a rigid crystal network. • Both induce α-helix→β-sheet transition and strengthen hydrophobic associations.