混合单甘油三甘油油凝的结构构建和稳定性
Kato Rondou1, Antonia Dewettinck1, Koen Dewettinck1,2
1Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium.
使用单甘油 (MAG) 和三甘油 (TAG) 的混合油基显示出单独的结晶和初始的协同作用. 然而,结构性脂肪中的这种协同作用在储存期间无法维持,从而影响机械强度.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 是一种材料科学.
- 物理化学 物理化学
背景情况:
- 油化提供了一个更健康的替代传统脂肪通过减少和脂肪含量.
- 单甘油 (MAG) 是有效的油剂,但它们的使用受到机械强度和稳定性问题的限制.
- 结合不同脂质的混合脂肪混合物显示出增强oleogel功能的前景.
研究的目的:
- 研究混合油脂凝中单甘油 (MAG) 和三甘油 (TAG) 之间的相互作用.
- 评估不同MAG-TAG比率的油脂凝的结晶行为和宏观性质.
- 评估剪切结晶和储存对混合油脂凝的稳定性和刚性的影响.
主要方法:
- 差分扫描热量计 (DSC),小角度X射线散射 (SAXS) 和广角X射线散射 (WAXS) 被用于研究结晶.
- 使用相对比显微镜可视化晶体结构.
- 在储存过程中测量了动态生成的油的刚性和油结合能力.
主要成果:
- 在M50-T50和M75-T25混合物中观察到明显的MAG和TAG晶体群,表明分离结晶.
- 动态生成的油脂凝 (Dy-M50-T50和Dy-M75-T25) 显示了最初的协同效应.
- 这些动态产生的油脂凝的初始刚性在储存期间显著下降.
结论:
- MAG和TAG可以在混合油脂凝中独立结晶.
- 虽然在动态结构的混合油脂凝中观察到初始协同作用,但这种效应是暂时的,随着时间的推移而减弱.
- 这些混合油脂凝的机械性能受到凝器类型,比率和加工条件之间的相互作用的影响.
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