LIU Panpan,XU Miaomiao,QI Wenjing,et al.Analysis of properties and micro-structure of soybean oil oleogels containing different 1-stearoyl-rac-glycerol contents[J].Journal of Nanjing Agricultural University,2018,41(3):547-554.[doi:10.7685/jnau.201706046]





Analysis of properties and micro-structure of soybean oil oleogels containing different 1-stearoyl-rac-glycerol contents
刘盼盼 许苗苗 祁文静 陆兆新 吕凤霞 别小妹 张充 赵海珍
南京农业大学食品科学技术学院, 江苏 南京 210095
LIU Panpan XU Miaomiao QI Wenjing LU Zhaoxin LÜ Fengxia BIE Xiaomei ZHANG Chong ZHAO Haizhen
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
1-stearoyl-rac-glycerolsoybean oiloleogelspropertymicro-structure
[Objectives] Properties of oleogels containing different 1-stearoyl-rac-glycerol contents were investigated. [Methods] The 1-stearoyl-rac-glycerol contents investigated included 3%, 5%, 7%, 9%, 12% and 15%(m/m). The three dimension network structure and gelling mechanism of oleogels were investigated by critical gelling content, hardness, oil binding capacity, rheological property, thermal property, and interaction of chemical bonds as well as birefringence phenomenon. [Results] Flowing property of oleogels in the glass test tubes was determined. The critical gelling content of 1-stearoyl-rac-glycerol in soybean oil was 7%. Both hardness and oil binding capacity of oleogels were improved with increasing contents of 1-stearoyl-rac-glycerol, and oleogels containing 15% of 1-stearoyl-rac-glycerol made hardness of (1.03±0.09)N as well as oil binding capacity of 99.84%. Flow curve tests with three-shear rate sweeps indicated that oleogels containing 1-stearoyl-rac-glycerol belonged to thixotropic fluid. The increase of contents of 1-stearoyl-rac-glycerol didn’t change the fluid type, but it increased oleogels’ apparent viscosity. In the first stage of shear rate sweeps, there existed structure breakage of a more structured crystalline network with the increase of shear rate due to the existence of obvious stress overshoot. The hysteresis curves mainly belonged to the second and third stages of shear rate sweeps. Strain sweep tests from 0.01% to 100% at a fixed frequency of 1 Hz indicated that oleogels were in linear viscoelastic range at the strain of 0.02%, and complex modulus was improved with increasing contents of 1-stearoyl-rac-glycerol. In frequency sweep tests from 1 to 100 Hz oleogels’ strength and coordination number at a controlled strain of 0.02% were obtained. With the increase of 1-stearoyl-rac-glycerol contents, oleogels exhibited greater gel strength. What’s more, the increase of coordination number indicated that denser three-dimension network structure was formed by stacking of molecular crystals. In cooling and heating process obtained by differential scanning calorimeter(DSC), pure 1-stearoyl-rac-glycerol showed two phase transition peaks respectively. Lower temperature peaks were the transitions between solid sub-alpha and inverse lamellar phase, and higher temperature peaks were the transitions between inverse lamellar phase and liquid isotropic phase. Supercooling phenomenon resulted in the temperature difference between crystallizing peaks and melting peaks, and the melting peaks were always on the right side of crystallizing peaks. Contents of 1-stearoyl-rac-glycerol had no significant influence on phase transition temperature of oleogels. Compared with oleogels, pure 1-stearoyl-rac-glycerol had higher phase transition temperature, which was due to diluting effect of soybean oil. Fourier transform infrared spectrum(FTIR)made clear that hydrogen bonds among 1-stearoyl-rac-glycerol molecules were conductive to the formation of three-dimension network structure independent of 1-stearoyl-rac-glycerol contents. With the increase of 1-stearoyl-rac-glycerol contents, birefringence phenomenon of crystals in oleogels became more obvious by polarization microscope, and denser three-dimension network structure was obtained. [Conclusions] The properties and micro-structure of oleogels were changed by 1-stearoyl-rac-glycerol contents.


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更新日期/Last Update: 1900-01-01