Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content.
Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content.
复制标题
DOI：
10.1016/j.carbpol.2021.119061
复制
发表时间：
2022-01
影响因子：
11.2
通讯作者：
Xia Zhao;Dong Li;Lijun Wang;Yong Wang
中科院分区：
文献类型：
--
作者：
Xia Zhao;Dong Li;Lijun Wang;Yong Wang
首次对辛烯基琥珀酸淀粉酯稳定的乳液进行一步热定形凝胶化，制得了高弹性的淀粉基乳胶体。研究了含油量对新型乳液凝胶的线性和非线性流变行为及微观结构的影响。油在体系中作为非活性或活性填充剂的作用随含量的不同而不同。与纯淀粉凝胶相比，低含量(10%)的油不能很好地融入凝胶基质，表现为凝胶网络的缺陷，起到了钝化填充物的作用，进一步证实了其流变性和粘弹性的降低。将油量从20%增加到70%，可以提高凝胶强度，这与油滴和淀粉聚集的紧密堆积有关，起到了活性填充剂的作用。这项工作为液体油的结构化提供了一种新的策略，该凝胶可在食品结构和脂肪替代品中得到应用。
A high elastic starch-based emulsion gel was fabricated by one-step heat-set gelation of the emulsion stabilized by octenylsuccinate starch for the first time. The effect of oil content on the linear and nonlinear rheological behavior and microstructure of the novel emulsion gel was investigated. The role of oil as inactive or active filler in the system shifted depending on content. The oil at low content of 10% did not integrate well into gel matrix and manifested as defects to gel network, playing as inactive filler, which was further confirmed by its decreased rheological modulus and viscoelastic properties compared with pure starch gel. Increasing the oil from 20% to 70% enhanced the gel strength related to a denser packing of oil droplets and starch aggregation, performing as active filler. This work provided a new strategy for structuring liquid oil, and the gel could find applications in food structuring and fat replacer.