[1]刘盼盼,许苗苗,祁文静,等.不同单硬脂酸甘油酯含量的大豆油油凝胶性能和微观结构分析[J].南京农业大学学报,2018,41(3):547-554.[doi:10.7685/jnau.201706046]
 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]
点击复制

不同单硬脂酸甘油酯含量的大豆油油凝胶性能和微观结构分析()
分享到:

《南京农业大学学报》[ISSN:1000-2030/CN:32-1148/S]

卷:
41卷
期数:
2018年3期
页码:
547-554
栏目:
出版日期:
2018-05-15

文章信息/Info

Title:
Analysis of properties and micro-structure of soybean oil oleogels containing different 1-stearoyl-rac-glycerol contents
作者:
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
Author(s):
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
关键词:
单硬脂酸甘油酯大豆油油凝胶性能微观结构
Keywords:
1-stearoyl-rac-glycerolsoybean oiloleogelspropertymicro-structure
分类号:
TS201.7
DOI:
10.7685/jnau.201706046
摘要:
[目的]本文旨在研究不同含量单硬脂酸甘油酯与大豆油形成的油凝胶的性能。[方法]试验所用单硬脂酸甘油酯含量分别为3%、5%、7%、9%、12%和15%(质量分数),通过测定油凝胶的临界成胶含量、硬度、持油性、流变性、热性能、化学键的相互作用以及双折射现象对油凝胶的三维网络结构和凝胶机制进行研究。[结果]单硬脂酸甘油酯在大豆油中的临界成胶含量为7%。随着单硬脂酸甘油酯含量增加,油凝胶的硬度和持油性提高,单硬脂酸甘油酯含量为15%时的凝胶强度和持油性分别高达(1.03±0.09)N和99.84%;表观黏度、复合模量增大,仍为触变性流体;凝胶强度和配位数增大。热分析表明:凝胶因子有固态的亚阿尔法相与反向层状相、反向层状相与液态的各向同性相间的转变,由于过冷现象,融解峰总是在结晶峰的右侧;凝胶因子的含量对油凝胶的相转变温度没有显著影响,由于大豆油的稀释效应,纯的单硬脂酸甘油酯的相转变温度要比油凝胶的高。傅里叶变换红外光谱分析表明:单硬脂酸甘油酯形成的分子间氢键是维持油凝胶三维网络结构的主要作用力。偏振光显微镜分析表明凝胶因子含量越高,三维网络结构越致密、双折射现象越明显。[结论]改变单硬脂酸甘油酯的含量可以调整油凝胶的性能和微观结构。
Abstract:
[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.

参考文献/References:

[1] Monguchi T,Hara T,Hasokawa M,et al. Excessive intake of trans fatty acid accelerates atherosclerosis through promoting inflammation and oxidative stress in a mouse model of hyperlipidemia[J]. Journal of Cardiology,2017,70(2):121-127.
[2]Zhao X N,Shen C,Zhu H,et al. Trans-fatty acids aggravate obesity,insulin resistance and hepatic steatosis in C57BL/6 mice,possibly by suppressing the IRS1 dependent pathway[J]. Molecules,2016,21(6):705.
[3]张超然,王胜男,齐宝坤,等. 酶法酯交换与化学法酯交换技术制备塑性脂肪及其物理性质对比研究[J]. 粮食与油脂,2014,27(11):25-29.
Zhang C R,Wang S N,Qi B K,et al. Enzymatic and chemical interesterification to produce plastic fats and comparison of the physical properties[J]. Cereals and Oils,2014,27(11):25-29(in Chinese with English abstract).
[4]Mert B,Demirkesen I. Reducing saturated fat with oleogel/shortening blends in a baked product[J]. Food Chemistry,2016,199:809-816.
[5]Chen C H,Terentjev E M. Effects of water on aggregation and stability of monoglycerides in hydrophobic solutions[J]. Langmuir,2010,26(5):3095-3105.
[6]Alfutimie A,Curtis R,Tiddy G J T. The phase behaviour of mixed saturated and unsaturated monoglycerides in hydrophobic system[J]. Colloids and Surfaces A:Physicochemical and Engineering Aspects,2015,482:329-337.
[7]Alfutimie A,Curtis R,Tiddy G J T. The phase behaviour of mixed saturated and unsaturated monoglycerides in water system[J]. Colloids and Surfaces A:Physicochemical and Engineering Aspects,2015,465:99-105.
[8]曹礼华,张东娟,陈辉,等. 乳酸环丙沙星温度敏感型原位凝胶的制备及其体外释药评价[J]. 南京农业大学学报,2013,36(2):125-131. DOI:10.7685/j.issn.1000-2030.2013.02.021.
Cao L H,Zhang D J,Chen H,et al. Preparation of the ciprofloxacin lactate thermosensitive in situ gel and its drug releasing performance in vitro[J]. Journal of Nanjing Agricultural University,2013,36(2):125-131(in Chinese with English abstract).
[9]Almeida I F,Bahia M F. Comparison of the mechanical properties of two oleogels[EB/OL].[2017-06-25]. https://www.researchgate.net/publication/228838214.
[10]王晨,李晓瑞,沈一丁,等. 离子型表面活性剂与疏水缔合聚丙烯酰胺的相互作用[J]. 功能材料,2012,43(23):3316-3321.
Wang C,Li X R,Shen Y D,et al. Interactions between ionic surfactants and hydrophobically associating polyacrylamide in aqueous solution[J]. Journal of Functional Materials,2012,43(23):3316-3321(in Chinese with English abstract).
[11]Alfonso J E M,Valencia C. Linear and nonlinear viscoelasticity of oleogels based on vegetable oil and ethylene vinyl acetate copolymer/isotactic polypropylene blends[J]. Journal of Applied Polymer Science,2015,132(34):42477.
[12]Gabriele D,Cindio B D,Antona P D. A weak gel model for foods[J]. Rheologica Acta,2001,40(2):120-127.
[13]Chen C H,van Damme I,Terentjev E M. Phase behavior of C18 monoglyceride in hydrophobic solutions[J]. Soft Matter,2009,5:432-439.
[14]Uvanesh K,Sagiri S S,Senthilguru K,et al. Effect of span 60 on the microstructure,crystallization kinetics,and mechanical properties of stearic acid oleogels:an in-depth analysis[J]. Journal of Food Science,2016,81(2):E380-E387.
[15]Ö Agütcü M,Yilmaz E. Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products[J]. Grasas Aceites,2014,65(3):1-11.
[16]吴菊清,魏朝贵,韩敏义,等. NaCl对猪肉肌原纤维蛋白乳化体系加工特性的影响[J]. 南京农业大学学报,2014,37(6):83-88. DOI:10.7685/j.issn.1000-2030.2014.06.012.
Wu J Q,Wei C G,Han M Y,et al. Effect of NaCl on processing properties of pork myofibrillar protein emulsion[J]. Journal of Nanjing Agricultural University,2014,37(6):83-88(in Chinese with English abstract).
[17]刘玲玲,武彦文,张旭,等. 傅里叶变换红外光谱结合模式识别法快速鉴别食用油的真伪[J]. 化学学报,2012,70(8):995-1000.
Liu L L,Wu Y W,Zhang X,et al. Application of fourier transform infrared spectroscopy combined with pattern recognition method for rapid authentication of edible oil[J]. Acta Chimica Sinica,2012,70(8):995-1000(in Chinese with English abstract).
[18]周玲玲,姚志湘,粟晖,等. ATR/FTIR法检测植物油的品质指标[J]. 中国油脂,2016,41(4):96-99.
Zhou L L,Yao Z X,Su H,et al. Determination of quality indicators of vegetable oil by ATR/FTIR[J]. China Oils and Fats,2016,41(4):96-99(in Chinese with English abstract).
[19]杨本志,潘秋月,潘丹杰,等. 利用FTIR/ATR快速测定大豆油的过氧化值[J]. 中国粮油学报,2013,28(4):108-112.
Yang B Z,Pan Q Y,Pan D J,et al. Rapid determination of soybean oil peroxide value by FTIR/ATR[J]. Journal of the Chinese Cereals and Oils Association,2013,28(4):108-112(in Chinese with English abstract).
[20]Yilmaz E,Ö Agütcü M. Properties and stability of hazelnut oil organogels with beeswax and monoglyceride[J]. Journal of the American Oil Chemists Society,2014,91(6):1007-1017.
[21]Chen C H,Terentjev E M. Aging and metastability of monoglycerides in hydrophobic solutions[J]. Langmuir,2009,25(12):6717-6724.
[22]Calligaris S,Arrighetti G,Barba L,et al. Phase transition of sunflower oil as affected by the oxidation level[J]. Journal of the American Oil Chemists Society,2008,85(7):591-598.
[23]Muthukumar M. Nucleation in polymer crystallization[J]. Advances in Chemical Physics,2004,128:1-63.
[24]严红梅,蒋艳荣,唐欢,等. 复合辅料微晶纤维素-单硬脂酸甘油酯的研究[J]. 中草药,2014,45(9):1245-1251.
Yan H M,Jiang Y R,Tang H,et al. Study on co-processd excipient of microcrystalline cellulose and glycerol monostearate[J]. Chinese Traditional and Herbal Drugs,2014,45(9):1245-1251(in Chinese with English abstract).
[25]Zhao W J,Li Y Y,Sun T,et al. Heat-set supramolecular organogels composed of β-cyclodextrin and substituted aniline in N,N-dimethylformamide[J]. Colloids and Surfaces A:Physicochemical and Engineering Aspects,2011,374(1/2/3):115-120.

备注/Memo

备注/Memo:
收稿日期:2017-06-29。
基金项目:中央高校基本科研业务费自主创新重点项目(KYZ201746)
作者简介:刘盼盼,硕士研究生。
通信作者:赵海珍,教授,主要从事酶和微生物相关的功能性物质的分离及其活性机制的研究,E-mail:zhaohz@njau.edu.cn。
更新日期/Last Update: 1900-01-01