Oleogels from sodium stearoyl lactylate-based lamellar crystals: Structural characterization and bread application
Oleogels from sodium stearoyl lactylate-based lamellar crystals: Structural characterization and bread application
复制标题
来自硬脂酰乳酸钠的层状晶体的油凝胶：结构表征和面包应用
DOI：
10.1016/j.foodchem.2018.11.042
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发表时间：
2019-09-15
期刊：
影响因子：
8.8
通讯作者：
Liu, Yuanfa
中科院分区：
文献类型：
--
作者：
Meng, Zong;Guo, Ying;Liu, Yuanfa
以硬脂酰乳酸钠(SSL)为凝胶剂，分别在7%、9%、11%和13%(w/w)的浓度下与葵花籽油形成油凝胶。凝胶的固体脂肪含量(SFC)、油膜粘结能力(OBC)和硬度等物理特性都会受到SSL晶体的影响。因此，利用偏光显微镜(PLM)、X射线衍射仪(XRD)、流变学、差示扫描量热仪(DSC)和傅立叶变换红外光谱(FTIR)对油凝胶的微观结构和相互作用进行了进一步的研究。结果表明，油凝胶剂浓度越高，结晶网络越致密，机械强度越大，保留油相的能力越强。空间跨越网络的形成归因于晶体之间的表面相互作用，如范德华相互作用和静电斥力。SSL油凝胶中的晶体网络模拟了三酰甘油形成的晶体网络结构的典型功能。
Sodium stearoyl lactylate (SSL) was used as a gelling agent to structure oleogels at concentrations of 7%, 9%, 11%, and 13% (w/w) with sunflower oils in this study, respectively. The physical characteristics of oleogels, such as solid fat content (SFC), oil bonding capability (OBC) and firmness, were influenced by SSL crystals. Therefore, the microstructure and interaction of oleogels was further investigated by polarizing light microscopy (PLM), X-ray diffraction (XRD), rheology, differential scanning calorimetry (DSC), and Fourier transform infrared spectroscopy (FTIR). It was found that the higher concentration of oleogelator resulted in a denser crystalline network, which provided stronger mechanical strength and enhanced the ability to retain the oil phase. Space-spanning networks were attributed to surface interactions among crystals of SSL, such as van der Waals interactions and electrostatic repulsion. Crystal network in the SSL oleogels imitated the typical functionality of crystalline network structures formed by triacylglycerol.