Self-assembled Fibrillar Networks of Low Molecular Weight Oleogelators

Abstract

Self-assembly into nanofibers, although a recently harnessed technology exploited in various industrial applications, occurs naturally in food and biological materials. Proteins, such as gelatin, bovine serum albumin, and β-lactoglobulin, as well as polysaccharides including chitin have most commonly been shown to aggregate into nano-fibers when exposed to appropriate acidic and/or ionic environments. These complex environments lead to protein denaturation and unfolding, followed by aggregation via hydrophobic agglomeration due to the exposed hydrophobic core and secondary hydrogen bonding and disulfide interchanges. The electrostatic, hydrophobic and ionic parameters involved in aggregation are extremely well understood in aqueous environments. However, the underlying principles governing self-assembly into fibrillar networks cannot be extrapolated or applied to hydrophobic environments. In hydrophobic environments, such as vegetable oils, low solubility of proteins and most polysaccharides is an impediment to fibril formation. The insolubility of biological macromolecules has turned the attention of researchers to small amphiphilic molecules capable of aggregating to length scales that are in orders of magnitude greater than their molecular size/volume. These molecules are capable of immobilizing oil via surface tension and capillary forces within a continuous three-dimensional gel network.