触变性
大豆油
酒石酸
化学
乳状液
硫代巴比妥酸
食品科学
过氧化物
脂质氧化
大豆蛋白
过氧化值
食品化学
流变学
脂肪酸
有机化学
抗氧化剂
化学工程
材料科学
脂质过氧化
催化作用
绿色化学
离子液体
复合材料
工程类
柠檬酸
作者
Xi Chen,Jianfei Zhu,Dongling Tian,Zongyang Li
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2024-08-22
卷期号:461: 140927-140927
被引量:1
标识
DOI:10.1016/j.foodchem.2024.140927
摘要
In recent years, oleogel as a viscoelastic semi-solid to replace trans fatty acids and reduce saturated fatty acids in food has received more and more attention. Herein, an emulsion template method was used to produce soybean oil-based oleogels with seven different ester emulsifiers and soy protein isolate as oleogelators. The chemical and physical characteristics of oleogels produced via various crosslinking factors were comparatively examined. Results revealed that all oleogels generated β-type needle crystals and exhibited high oil-holding capacity (>80 %), among which glycerol monolaurate G2 and diacetyl tartaric acid ester of mono-diglycerides G6 exhibited the strongest oil-holding capacity (96.6 % and 96.2 %, respectively). Furthermore, all oleogels exhibited strong thixotropic recovery, high thermal stability, as well as high gel strength (G' > G''). Of these, G2 and G6 exhibited the highest thixotropic recovery rates at 74.54 % and 78.19 %, respectively. Additionally, in accelerated oxidation trials, the peroxide value and thiobarbituric acid reactive substances of all oleogels had low oxidation rates, indicating high oxidative stability. These results contribute to a better understanding of oleogels for formulating trans-free and low-saturated foodstuffs with desired physical and functional properties.
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