Panpan Liu , Hua Pei , Juan Shen , Chan Xu , Haizhen Zhao
{"title":"表面活性剂对单甘酯油凝胶特性的影响","authors":"Panpan Liu , Hua Pei , Juan Shen , Chan Xu , Haizhen Zhao","doi":"10.1016/j.foostr.2024.100370","DOIUrl":null,"url":null,"abstract":"<div><p>This study aimed to prepare soybean oil oleogels with glycerol monostearate (GMS) and native surfactin organogelators. The effects of surfactin addition on the properties and microstructure GMS oleogel properties were evaluated. Gelation time, rheological and thermal properties, microscopy, Fourier transform infrared spectra, X-ray diffraction patterns, and oil binding capacity were determined. Results showed that addition of surfactin shortened the gelation time, enhanced hardness, oil binding capacity, apparent viscosity and gel strength, reduced crystals size and melting temperatures, increased crystallization temperature. GMS-surfactin oleogels showed larger mechanical resistance on compression. Hydrogen bonds were the main force for the formation of three-dimension oleogel network. Surfactin addition changed the crystal structure and <em>β</em> and <em>β′</em> coexisted in oleogels. Oleogels with more stable texture and desirable properties were formed due to the addition of surfactin. Results indicated that surfactin addition could adjust the properties and micro-structure of GMS oleogels.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"40 ","pages":"Article 100370"},"PeriodicalIF":5.6000,"publicationDate":"2024-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of surfactin on the properties of glycerol monosterate – Based oleogels\",\"authors\":\"Panpan Liu , Hua Pei , Juan Shen , Chan Xu , Haizhen Zhao\",\"doi\":\"10.1016/j.foostr.2024.100370\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study aimed to prepare soybean oil oleogels with glycerol monostearate (GMS) and native surfactin organogelators. The effects of surfactin addition on the properties and microstructure GMS oleogel properties were evaluated. Gelation time, rheological and thermal properties, microscopy, Fourier transform infrared spectra, X-ray diffraction patterns, and oil binding capacity were determined. Results showed that addition of surfactin shortened the gelation time, enhanced hardness, oil binding capacity, apparent viscosity and gel strength, reduced crystals size and melting temperatures, increased crystallization temperature. GMS-surfactin oleogels showed larger mechanical resistance on compression. Hydrogen bonds were the main force for the formation of three-dimension oleogel network. Surfactin addition changed the crystal structure and <em>β</em> and <em>β′</em> coexisted in oleogels. Oleogels with more stable texture and desirable properties were formed due to the addition of surfactin. Results indicated that surfactin addition could adjust the properties and micro-structure of GMS oleogels.</p></div>\",\"PeriodicalId\":48640,\"journal\":{\"name\":\"Food Structure-Netherlands\",\"volume\":\"40 \",\"pages\":\"Article 100370\"},\"PeriodicalIF\":5.6000,\"publicationDate\":\"2024-03-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Structure-Netherlands\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2213329124000066\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Structure-Netherlands","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2213329124000066","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of surfactin on the properties of glycerol monosterate – Based oleogels
This study aimed to prepare soybean oil oleogels with glycerol monostearate (GMS) and native surfactin organogelators. The effects of surfactin addition on the properties and microstructure GMS oleogel properties were evaluated. Gelation time, rheological and thermal properties, microscopy, Fourier transform infrared spectra, X-ray diffraction patterns, and oil binding capacity were determined. Results showed that addition of surfactin shortened the gelation time, enhanced hardness, oil binding capacity, apparent viscosity and gel strength, reduced crystals size and melting temperatures, increased crystallization temperature. GMS-surfactin oleogels showed larger mechanical resistance on compression. Hydrogen bonds were the main force for the formation of three-dimension oleogel network. Surfactin addition changed the crystal structure and β and β′ coexisted in oleogels. Oleogels with more stable texture and desirable properties were formed due to the addition of surfactin. Results indicated that surfactin addition could adjust the properties and micro-structure of GMS oleogels.
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.
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