Food and Fermentation Industries >

2023 , Vol. 49 >Issue 9: 142 - 149

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033826

Comparison of physical properties between diacylglycerol oleogels and triacylglycerol oleogels and preliminary investigation of their mechanisms

  • ZHENG Ling ,
  • ZHONG Jinfeng ,
  • LIU Xiong ,
  • QIN Xiaoli
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  • (College of Food Science, Southwest University, Chongqing 400715, China)

Received date: 2022-09-30

  Revised date: 2022-10-21

  Online published: 2023-06-05

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Abstract

Excessive intake of traditional plastic fats (containing high amounts of saturated and trans fatty acids) increases the risk of chronic diseases, while oleogels have attracted increasing attention due to their low trans and saturated fatty acids. This study successfully prepared oleogels for the first-time using diacylglycerol-rich oil as the liquid oil and ethyl cellulose as the gelator. The effect of oil type on the physical properties of oleogels and interactions between its components was investigated using a combined experimental and theoretical calculation method. Results showed that the oil binding capacity (99.84%) and hardness (152.81 g) of the diacylglycerol oleogels were significantly higher than those (70.44% and 15.10 g) of the triacylglycerol oleogels when ethyl cellulose mass fraction was 10%. In addition, interactions between the gel components were analyzed using density functional theory. Results showed that the binding energy of the triacylglycerol-ethyl cellulose complex (-61.70 kJ/mol) was significantly lower than that of the diacylglycerol-ethyl cellulose complex (-55.32 kJ/mol). The results of energy decomposition analysis based on the force field showed that the van der Waals interaction was the main contribution to the total interaction. In summary, relatively strong interactions between triacylglycerol and ethyl cellulose may decrease the interactions between gelators, leading to the relatively low strength of triacylglycerol oleogels. The results of the study are expected to provide a theoretical basis for the development of healthy oleogel products.

Key words： diacylglycerol; oleogels; density functional theory; interaction; texture

Cite this article

ZHENG Ling , ZHONG Jinfeng , LIU Xiong , QIN Xiaoli . Comparison of physical properties between diacylglycerol oleogels and triacylglycerol oleogels and preliminary investigation of their mechanisms[J]. Food and Fermentation Industries, 2023 , 49(9) : 142 -149 . DOI: 10.13995/j.cnki.11-1802/ts.033826

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