Structuring edible oil with lecithin and sorbitan tri-stearate
Structuring edible oil with lecithin and sorbitan tri-stearate
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DOI：
10.1016/j.foodhyd.2006.10.023
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发表时间：
2007-07-01
影响因子：
10.7
通讯作者：
Floter, Eckhard
中科院分区：
文献类型：
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作者：
Pernetti, Mimma;van Malssen, Kees;Floter, Eckhard
研究了卵磷脂和山梨糖三硬脂酸酯（STS）对食用油的凝胶作用。在6%到20% w/w的浓度范围内，油中的这两种成分单独不形成结构：得到粘性、可浇注的溶液。在卵磷脂：STS的特定比例下，在40:60和60:40之间，当获得坚固的凝胶时，观察到它们的混合物具有协同效应。通过不同浓度和比例的卵磷脂：STS研究了两种结构物的相互作用，并通过显微镜、结构分析、x射线衍射（XRD）、流变学和核磁共振（NMR）进行了评价。凝胶是剪切敏感的，它们在变形时不可逆地失去硬度。凝胶在大约30摄氏度时坍塌，但这种现象是可逆的，因为冷却后它们会恢复其硬度。在偏振光下，50:50卵磷脂：STS混合物在油中的微观结构由针状晶体给出。含有纯STS的油和含有卵磷脂和STS的油以50:50的比例显示出相似的x射线散射模式。x射线散射图和核磁共振弛豫曲线均表明，仅含卵磷脂的样品中不存在固体或结晶物质。分析结果导致假设结构主要是由STS晶体给出的，由于卵磷脂的作用而呈针状或板状，并且由于卵磷脂的作用而由弱连接连接。(C) 2006 Elsevier Ltd版权所有。
The gelation of edible oil by a mixture of lecithin and sorbitan tri-stearate (STS) was studied. The two components individually in oil do not give structure at concentrations between 6% and 20% w/w: viscous, pourable solutions are obtained. A synergetic effect is observed with their mixture, at specific ratios of lecithin:STS, between 40:60 and 60:40, when firm gels are obtained. The interaction of the two structurants was studied by varying concentration and ratio of lecithin:STS and evaluated through microscopy, texture analysis, X-ray diffraction (XRD), rheology and nuclear magnetic resonance (NMR). The gels are shear-sensitive, they irreversibly lose their firmness upon deformation. The gels collapse at about 30 degrees C but this phenomenon is reversible, since upon cooling they regain their firmness. Under polarised light, the microstructure of 50:50 lecithin:STS mixture in oil is given by needle-like crystals. Oil with pure STS and oil with lecithin and STS at a ratio 50:50 show similar X-ray scattering patterns. Both X-ray scattering patterns and NMR relaxation curves show that no solid or crystalline matter is present in samples containing only lecithin in oil. The analytical results lead to the hypothesis that the structure is mainly given by STS crystals, assuming needle or plate shape due to the lecithin action and connected by weak junctions, also due to lecithin. (C) 2006 Elsevier Ltd. All rights reserved.