Physical Properties, Microstructure, Intermolecular Forces, and Oxidation Stability of Soybean Oil Oleogels Structured by Different Cellulose Ethers
Physical Properties, Microstructure, Intermolecular Forces, and Oxidation Stability of Soybean Oil Oleogels Structured by Different Cellulose Ethers
复制标题
不同纤维素醚结构的大豆油油凝胶的物理性质、微观结构、分子间力和氧化稳定性
DOI：
10.1002/ejlt.201700287
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发表时间：
2018-06-01
影响因子：
2.7
通讯作者：
Liu, Yuanfa
中科院分区：
文献类型：
--
作者：
Meng, Zong;Qi, Keyu;Liu, Yuanfa
以不同种类的羟丙基甲基纤维素（HPMC）和甲基纤维素（MC）为原料，采用乳液模板法制备可食性油凝胶。评价了油凝胶的流变性和持油能力等物理性质。偏振光显微镜（PLM）以及扫描电子显微镜（SEM）用于获得样品的微观结构的信息。傅里叶变换红外光谱（FTIR）和X射线衍射（XRD）被用来评估在油凝胶中的多糖之间的分子间力。研究发现，多糖（HPMC和黄原胶[XG]或MC和XG）可增强乳状液的油水界面层，阻止油滴在干燥过程中聚结。形成半结晶结构的油凝胶以捕获油是由于多糖之间的分子内/分子间氢键。与较低粘度等级的HPMC或MC相比，较高粘度等级导致乳液、真空干燥乳液和油凝胶的结构更好。与MC相比，由HPMC稳定的真空干燥乳液和油凝胶的机械强度更硬。该研究将为生产零反式和低饱和脂肪酸的功能性脂肪产品提供指导。实际应用：HPMC和MC是两种膳食纤维，是两种最常用的纤维素醚，是食品添加剂。采用乳化-模板法制备的油凝胶可用于生产零反式、低饱和脂肪酸的功能性脂肪产品，对人体健康有益。不同的羟丙基甲基纤维素（HPMC）和甲基纤维素（MC）在不同的聚合度（DP）和取代度（DS）下形成的油凝胶性质不同。对油凝胶的物理性质、微观结构和分子间作用力进行了评价，为油凝胶的应用奠定了基础。由羟丙基甲基纤维素（HPMC）和黄原胶（XG）稳定的油凝胶的结构示意图。
Edible oleogels are prepared by different kinds of hydroxypropyl methyl cellulose (HPMC) and methylcellulose (MC) through emulsion-templated method. Physical properties of the oleogels such as rheological behavior and oil binding capacity are evaluated. Polarizing light microscopy (PLM) as well as scanning electron microscopy (SEM) are used to gain information on the microstructure of the samples. Fourier transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD) are used to evaluate intermolecular forces between the polysaccharides in the oleogels. It is found that oil-water interface layers of the emulsions are strengthened by polysaccharides (HPMC and xanthan gum [XG] or MC and XG), and it prohibits oil droplets from coalescing during drying. The formation of semi-crystalline structure of oleogels to trap the oil is attributed to intramolecular/intermolecular hydrogen bonding between the polysaccharides. The higher viscosity grade results in better structure with respect to emulsions, vacuum dried emulsions, and oleogels compared to that of lower viscosity grade for HPMC or MC. The mechanical strengths of vacuum dried emulsions and oleogels stabilized by HPMC are harder compared to that of MC. The study will provide guidance for the production of functional fat products with zero trans and low saturated fatty acids.Practical Applications: HPMC and MC, two types of dietary fiber, are two kinds of the most commonly used cellulose ethers which are food-approved additives. The oleogels prepared by HPMC and MC using an emulsion-templated method can be used to produce functional fat products with zero trans and low saturated fatty acids, which will be beneficial to human health. The properties of oleogels structured by different HPMC and MC with the different degree of polymerization (DP) and substitution (DS) are different. The physical properties, microstructure, and intermolecular forces for oleogels are evaluated in order to lay the basis for the application of the oleogels. A schematic representation of the structure of oleogels stabilized by hydroxypropyl methyl cellulose (HPMC) and xanthan gum (XG).