油凝胶是一种特殊的凝胶系统,被认为是食品工业中塑性脂肪的有效替代品。不同凝胶因子结晶行为的特异性导致了油凝胶的结构存在差异。该文选择4种不同酯化程度的硬脂酸[(硬脂酸(stearic acid, SA)、单硬脂酸甘油酯(glyceryl monostearate, GMS)、二硬脂酸甘油酯(glyceryl distearate, GDS)和三硬脂酸甘油酯(glycerol tristearate, GTS)]研究其作为凝胶因子的结晶行为。通过流变、差示扫描量热仪(differential scanning calorimeter, DSC)、X-射线衍射仪(X-ray diffraction, XRD)和偏振光显微镜(polarized light microscope, PLM)等方法,探究酯化程度和浓度对凝胶因子结晶行为的影响。研究发现,4种油凝胶都具有类固体行为且形成强凝胶,特别是GMS基油凝胶具有较高的油结合能力。热力学性能结果显示,GMS基油凝胶更具热稳定性能,存在最稳定的β多晶型结构,表现出小针状结晶。傅立叶变换红外光谱(Fourier transform infrared spectroscopy,FTIR)显示GMS基油凝胶中存在氢键,而在SA基、GDS基、GTS基油凝胶的光谱图谱中没有发现。综上,GMS额外的2个游离羟基端基与脂肪酸羰基基团之间的氢键促进了GMS网络的形成,使GMS基油凝胶更具致密的网络结构,更能有效束缚液油。这些发现为油凝胶在塑性脂肪替代中的应用提供了强有力的理论支持。
Oleogel is a special gel system, regarded as an effective alternative to plastic fats in the food industry.Different gelation factors lead to different structural properties of oleogels due to their specific crystallization behavior.Here, the effects of four different esterification degrees of stearic acid including stearic acid(SA),glyceryl monostearate(GMS),glyceryl distearate(GDS),and glycerol tristearate(GTS) on the crystallization behavior in oleogels were investigated.The effects of esterification degree and concentrations of gelation factors on the crystallization behavior were explored by using rheology, X-ray diffraction,and polarized light microscope methods.The oleogels with SA, GMS, GDS and GTS exhibited solid-like behavior and formed strong gels.The oleogels with GMS has high oil-binding capacity.Thermodynamic performance results indicated that the oleogels with GMS exhibited superior thermal stability.They also were observed the most stable β-polymorphic structure and small needle-like crystals.FTIR spectroscopy revealed hydrogen bonding was observed in the oleogels with GMS, while it was not observed in the oleogels with SA, GDS, and GTS.Overall, the formation of hydrogen bonds between the two additional free hydroxyl end groups of GMS and the fatty acid carbonyl groups promoted the formation of a denser network structure in the oleogels with GMS, which can be effectively immobilized liquid oil.These findings provide strong theoretical support for the application of oleogels as substitutes for plastic fats.
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