Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring
Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring
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DOI：
10.1016/j.foodchem.2016.07.123
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发表时间：
2017-01-01
期刊：
影响因子：
8.8
通讯作者：
Patel, Ashok R.
中科院分区：
文献类型：
--
作者：
Chi Diem Doan;To, Chak Ming;Patel, Ashok R.
阐明蜡的组成对于解释它们在液体油结构中的行为至关重要。采用HPLC-ELSD和GC-MS分析了天然蜡的化学成分（烃类-HC、游离脂肪酸-FFA、游离脂肪醇-HAS和蜡酯- WEs），并对其油的结构特性进行了评价。凝胶强度（包括平均储能模量和振荡屈服应力）与HCs、FFA和WEs呈负相关，与HCs、FFA和WEs呈正相关。决定凝胶强度的组分按重要性降序排列为HC、FFA和WE。油凝胶的稠度随游离脂肪酸和碳氢化合物含量的增加而增加，随水溶性脂肪酸和水溶性脂肪酸含量的减少而增加。更多的WEs的存在导致具有高初始流动屈服应力的强而脆的凝胶。我们相信这些结果可能有助于选择正确的蜡结合在某些脂肪为基础的食品联合收割机。(C)2016爱思唯尔有限公司版权所有。
Elucidating the composition of waxes is of utmost importance to explain their behavior in liquid oil structuring. The chemical components (hydrocarbons - HCs, free fatty acids - FFAs, free fatty alcohols - FALs and wax esters - WEs) of natural waxes were analyzed using HPLC-ELSD and GC MS followed by evaluation of their oil structuring properties. The gel strength, including the average storage modulus and oscillation yield stress, displayed a negative correlation with FALs and a positive correlation with HCs, FFAs and WEs. The components dictating the gel strength are HCs, FFAs and WEs in a descending order of importance. The consistency of the oleogels increased with the increasing amount of FFAs and HCs and the decreasing amount of WEs and FALs. The presence of more WEs results in a strong but brittle gel with a high initial flow yield stress. We believe these results might be useful in selecting the right waxes to combine in certain fat-based food products. (C) 2016 Elsevier Ltd. All rights reserved.