M. L. García-Ortega, M. E. Charó-Alvarado, J. D. Pérez-Martínez, J. F. Toro-Vazquez
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引用次数: 0
Abstract
The interaction between a low molecular weight (i.e., 19 kDa) ethyl cellulose (EC) and a commercial monoglyceride (MGc) in the development of EC-MGc oleogels was evaluated through rheological, DSC, and infrared spectroscopy measurements. The oleogels were developed through cooling (80°C to 2°C, 10°C/min) vegetal oil solutions of EC at concentrations above (10%), below (7%), and at EC’s minimal gelling concentration (8%), and in EC-MGc mixtures using MGc below its minimal gelling concentration (0%, 0.1%, 0.25%, 0.5%, 1%). At 0.10% MGc most of the monoglycerides developed hydrogen bonds with the EC developing oleogels structured through EC-monoglyceride-EC interactions. As the EC concentration increased the EC-0.1% MGc oleogels achieved higher elasticity (G’) than the EC oleogels. Using MGc concentrations ≥ 0.25% the excess of monoglyceride increased the oil’s relative polarity favoring the EC-EC over the EC-monoglyceride-EC interactions. Below 10 °C the monoglycerides in the oil crystallized within the free spaces of the entangled EC fibers acting as active filler. Thus, at the same EC concentration the EC-0.25% MGc, EC-0.50% MGc, and EC-1% MGc oleogels achieved higher G’ than the corresponding EC-0.10% MGc oleogels (P < 0.01). This behavior was more evident as the EC concentration increased. The rheological measurements during cooling showed that below 40 °C the EC went through a structural rearrangement that decreased the oleogels’ elasticity. Since the structural rearrangement was cooling rate, EC and MGc concentration dependent, these factors could be used to tailor the rheological properties of oleogels developed with low molecular weight EC.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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