Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose
Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose
复制标题
增稠剂对羟丙基甲基纤维素食用油凝胶形成及性能的影响
DOI：
10.1016/j.foodchem.2017.10.154
复制
发表时间：
2018-04-25
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;Qi, Keyu;Liu, Yuanfa
以羟丙基甲基纤维素（HPMC）为主要乳化剂，结合羧甲基纤维素（CMC）、黄原胶、海藻酸钠、阿拉伯胶、瓜尔胶、亚麻籽胶、刺槐豆胶等增稠剂，采用乳液模板法制备了食用油凝胶。利用偏振光显微镜（PLM）和流变学测量分别研究了乳液及其相应的油凝胶的微观结构和机械强度。采用x射线衍射（XRD）和傅里叶变换红外光谱（FTIR）分析了多糖之间的相互作用。油凝胶的凝胶强度和粘油能力与乳状液的机械强度和软固体网络有关。液体油与多糖结合形成半结晶结构的油凝胶，并通过多糖之间的分子内或分子间氢键稳定油凝胶。
Emulsion-templated approach was adopted to obtain edible oleogels using hydroxypropyl methyl cellulose (HPMC) as the main emulsifier in combination with the usage of thickening agents such as carboxymethyl cellulose (CMC), xanthan gum, sodium alginate, arabic gum, guar gum, flaxseed gum or locust bean gum. Polarized light microscopy (PLM) and rheological measurements were carried out to investigate the microstructure and mechanical strength of emulsions and their corresponding oleogels, respectively. X-ray diffraction (XRD) and Fourier Transform Infrared Spectroscopy (FTIR) analyses were employed to study the interaction between polysaccharides. Gel strength and oil binding capacity of oleogels were related to the mechanical strength of emulsions as well as to the network of soft solids. Oleogels with semi-crystalline structure were formed by the binding of liquid oil to polysaccharides, which were stabilized by the intramolecular or intermolecular molecular hydrogen bonds between polysaccharides.