Comparison of diosgenin-vegetable oils oleogels with various unsaturated fatty acids: Physicochemical properties, in-vitro digestion, and potential mechanism.
Comparison of diosgenin-vegetable oils oleogels with various unsaturated fatty acids: Physicochemical properties, in-vitro digestion, and potential mechanism.
复制标题
DOI：
10.1016/j.foodchem.2023.135663
复制
发表时间：
2023-02
期刊：
影响因子：
8.8
通讯作者：
Yuanchao Lu;Jia-Luo Li;Jue Ding;Xiaohua Nie;Ningxiang Yu;Xianghe Meng
中科院分区：
文献类型：
--
作者：
Yuanchao Lu;Jia-Luo Li;Jue Ding;Xiaohua Nie;Ningxiang Yu;Xianghe Meng
本研究旨在评估凝胶化和不饱和脂肪酸对基于薯蓣皂苷元 (DSG) 的油凝胶和含有各种不饱和脂肪酸的油之间脂肪分解程度降低的影响。总体而言，油凝胶的脂肪分解明显低于油。亚麻籽油凝胶 (LOG) 的脂肪分解降低程度最高 (46.23%)，而芝麻油凝胶的脂肪分解降低程度最低 (21.17%)。有人认为LOG发现了强大的范德华力来诱导强大的凝胶强度和紧密的交联网络，从而增加脂肪酶和油之间的接触难度。相关分析显示，C18:3n-3与硬度和G’呈正相关，而C18:2n-6则呈负相关。因此，富含C18:3n-3对降低脂肪分解程度的影响最显着，而富含C18:2n-6的影响最小。这些发现提供了对具有各种不饱和脂肪酸的基于 DSG 的油凝胶的深入了解，以设计所需的特性。
This study aimed to evaluate the influence of gelation and unsaturated fatty acids on the reduced extent of lipolysis between diosgenin (DSG)-based oleogels and oils with various unsaturated fatty acids. Overall, the lipolysis of oleogels was significantly lower than oils. The highest reduced extent of lipolysis (46.23 %) was obtained in linseed oleogels (LOG) while sesame oleogels possessed the lowest (21.17 %). It was suggested LOG discovered the strong van der Waals force to induce the robust gel strength and tight cross-linked network and then increase the contact difficulty between lipase and oils. Correlation analysis revealed that C18:3n-3 was positively correlated with hardness and G’ while C18:2n-6 was negative. Thus, the effect on the reduced extent of lipolysis with abundant C18:3n-3 was most significant while that rich in C18:2n-6 was least. These discoveries provided a deepening insight into DSG-based oleogels with various unsaturated fatty acids to design desirable properties.