Insights into the difference between diglyceride-oil based and triglyceride-oil based oleogels: Physical property, crystal structure and stability

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2024-07-01 DOI:10.1016/j.foostr.2024.100382

Daoyu Ding , Suyuan Zhao , Wei Xu , Chuang Yang , Luyao Xiong , Mingming Zheng , Shiyi Li

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Abstract

This paper investigated the differences in the structure and properties of diglyceride (DAG) oleogels (DAG as the oil phase) and triglyceride (TAG) oleogels (TAG as the oil phase) with different gelator concentrations of beeswax (BW) and monoacylglycerol (MAG). When BW was used as gelator, compared with TAG oleogels, the mass of β′ crystals in DAG-oil based oleogels increased, the crystal network stability improved, and the G′ increased. In addition, the DAG-oil based oleogels prepared with BW showed hydrogen bonds. When MAG was used as gelator, the G′, the thermal and crystal network stability of DAG-oil based oleogels decreased compared to TAG oleogels, and large number of crystal clusters were formed. In addition, DAG-oil based oleogels showed lower oxidative stability than TAG oleogels. These results contribute to a better understanding the properties of DAG oil based oleogels and facilitate the development of low-fat functional plastic products.

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深入了解二甘油酯油基和三甘油酯油基油凝胶的区别：物理性质、晶体结构和稳定性

本文研究了二甘油酯（DAG）油凝胶（DAG 为油相）和甘油三酯（TAG）油凝胶（TAG 为油相）在不同浓度的蜂蜡（BW）和单酰甘油（MAG）胶凝剂作用下的结构和性质差异。与 TAG 油凝胶相比，使用 BW 作为凝胶剂时，DAG-油基油凝胶中 β′ 晶体的质量增加，晶体网络的稳定性提高，G′增大。此外，用 BW 制备的 DAG 油基油凝胶出现了氢键。当使用 MAG 作为凝胶剂时，DAG 油基油凝胶的 G′、热稳定性和晶网络稳定性都比 TAG 油基油凝胶降低，并且形成了大量的晶簇。此外，DAG-油基油凝胶的氧化稳定性也低于 TAG 油凝胶。这些结果有助于更好地了解 DAG 油基油凝胶的特性，促进低脂功能塑料产品的开发。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.