单甘酯-三酸甘油酯混合油凝胶的结构构建和稳定性

IF 5 3区 化学 Q1 POLYMER SCIENCE
Gels Pub Date : 2024-10-11 DOI:10.3390/gels10100650
Kato Rondou, Antonia Dewettinck, Koen Dewettinck, Filip Van Bockstaele
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引用次数: 0

摘要

油凝胶化是一种替代性油脂结构化方法,可用于配制饱和脂肪含量较低的(半)固体油脂。单甘油酯已被确认为有效的凝胶剂;然而,由于机械强度和长期稳定性方面的挑战,它们的应用潜力可能会受到限制。因此,配制混合脂肪混合物是提高油凝胶功能的一种可行方法。本研究的重点是混合油凝胶中单甘油酯和甘油三酯(MAGs 和 TAGs)之间的相互作用。使用的凝胶剂总浓度为 10%(重量比),MAGs 与 TAGs 的比例不断变化(摩尔比增加 25%;M0-T100、M25-T75、M50-T50、M75-T25、M100-T0)。首先,在没有剪切力的情况下生产油凝胶,以了解其结晶行为(DSC、SAXS、WAXS)。接着,对油凝胶进行剪切结晶,以评估 MAGs 和 TAGs 在 1 天、1 周和 4 周储存期间对宏观特性(刚性、油结合能力)的相互作用。根据 WAXS、SAXS 和相衬显微镜检查,M50-T50 和 M75-T25 混合物中的 MAG 结晶和 TAG 结晶有明显的区别。这表明这两种凝胶剂是分别结晶的。在对动态制备的样品进行后续研究时,发现 Dy-M50-T50 和 Dy-M75-T25 具有协同效应,但这种效应在储存时并没有得到保持。Dy-M50-T50 和 Dy-M75-T25 的初始刚度分别为 2.4 × 104 Pa 和 2.0 × 104 Pa,而后分别降至 1.5 × 104 Pa 和 1.0 × 104 Pa。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Structural Build-Up and Stability of Hybrid Monoglyceride-Triglyceride Oleogels.

Oleogelation is an alternative oil structuring route to formulate (semi-)solid fats with a reduced amount of saturated fats. Monoglycerides have been identified as effective gelators; however, their application potential can be limited due to challenges regarding mechanical strength and long-term stability. Therefore, the formulation of hybrid fat blends is a promising way to improve the functionality of oleogels. This research focuses on the interaction between mono- and triglycerides (MAGs and TAGs) in hybrid oleogels. A total gelator concentration of 10% (w/w) with changing MAGs-TAGs ratios (increase by 25% on a molar basis; M0-T100, M25-T75, M50-T50, M75-T25, M100-T0) was used. First, the oleogels were produced without shear to unravel the crystallization behavior (DSC, SAXS, WAXS). Next, the oleogels were crystallized with shear to assess the interactions between MAGs and TAGs on macroscale properties (rigidity, oil binding capacity) during storage of 1 day, 1 week, and 4 weeks. A clear distinction could be made between the MAG crystals and TAG crystals in the blends M50-T50 and M75-T25 based on WAXS, SAXS, and phase contrast microscopy. This indicates that both gelators crystallize separately. During the follow-up study of the dynamically produced samples, a synergistic effect was found for Dy-M50-T50 and Dy-M75-T25; however, it was not maintained upon storage. The initial rigidity of 2.4 × 104 Pa and 2.0 × 104 Pa decreased to 1.5 × 104 Pa and 1.0 × 104 Pa for Dy-M50-T50 and Dy-M75-T25, respectively.

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来源期刊
Gels
Gels POLYMER SCIENCE-
CiteScore
4.70
自引率
19.60%
发文量
707
审稿时长
11 weeks
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