壳聚糖- egcg偶联物增强OSA淀粉油凝胶的流变性能和氧化稳定性：壳聚糖粘度的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-09-23 DOI:10.1016/j.foodhyd.2025.112027

Wenbo Miao , David Julian McClements , Junqing Han , Hangyan Ji , Zhengyu Jin , Chao Qiu

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引用次数: 0

摘要

油凝胶的流变学和氧化稳定性是影响其作为固体脂肪替代品在食品工业中应用的关键因素。为此，研究了壳聚糖- egcg偶联物对osa -淀粉（OS）油凝胶流变学和氧化稳定性的影响。以不同粘度的壳聚糖为原料（低粘度：200 mPa s，高粘度：400 mPa s）制备了偶联物。由高粘度壳聚糖制备的壳聚糖- egcg偶联物（HCE）具有最高的抗氧化活性。此外，含有高浓度HCE的油凝胶（OS-HCE1）具有最高的粘弹性、触变采收率（91.79%）和持油能力（90.95%），这主要是由于形成了更稳定的保护涂层。氧化稳定性分析表明，HCE对延缓OS油凝胶在贮藏过程中的脂质氧化最为有效。最后，通过在0%、25%、50%、75%和100%的水平上部分或完全替代脂肪，评估了优化后的油凝胶（OS-HCE1）在面包产品中作为脂肪替代品的潜力。结果表明，面包配方中高达50%的商用人造黄油可以用油凝胶代替，而不会对关键质量参数产生不利影响，包括颜色、形状、质地和感官接受度。综上所述，本研究为改善OSA淀粉基油凝胶的结构和氧化稳定性提供了有效的方法，并为烘焙应用中更健康的脂质体系的制定提供了有价值的指导。

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Enhancement of rheological properties and oxidative stability of OSA starch oleogels by chitosan-EGCG conjugates: Influence of chitosan viscosity

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Enhancement of rheological properties and oxidative stability of OSA starch oleogels by chitosan-EGCG conjugates: Influence of chitosan viscosity

The rheology and oxidative stability of oleogels are critical factors impacting their application as solid fat substitutes in the food industry. For this reason, the influence of chitosan-EGCG conjugates on the rheology and oxidative stability of OSA-starch (OS) oleogels was examined. Conjugates were prepared from chitosan ingredients with different viscosities (low viscosity: <200 mPa s and high viscosity: >400 mPa s). Chitosan-EGCG conjugates (HCE) prepared from the high viscosity chitosan provided the highest antioxidant activity. Moreover, oleogel containing a high concentration of HCE (OS-HCE₁) had the highest viscoelasticity, thixotropic recovery (91.79 %), and oil-holding capacity (90.95 %), mainly attributed to the formation of more stable protective coatings. The oxidative stability analysis showed that HCE was most effective in delaying lipid oxidation of OS oleogels during storage. Finally, the potential of using the optimized oleogels (OS-HCE₁) as fat substitutes in bread products was evaluated by partially or fully substituting fat at levels of 0 %, 25 %, 50 %, 75 %, and 100 %. The results indicated that up to 50 % of commercial margarine could be replaced with oleogel in bread formulations without adversely affecting key quality parameters, including color, shape, texture, and sensory acceptability. In conclusion, this study offers an effective approach for improving both the structural and oxidative stability of OSA starch-based oleogels and provides valuable guidance for the formulation of healthier lipid systems in bakery applications.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.