Effect of surfactin on the properties of glycerol monosterate – Based oleogels

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Structure-Netherlands Pub Date : 2024-03-14 DOI:10.1016/j.foostr.2024.100370

Panpan Liu , Hua Pei , Juan Shen , Chan Xu , Haizhen Zhao

{"title":"Effect of surfactin on the properties of glycerol monosterate – Based oleogels","authors":"Panpan Liu , Hua Pei , Juan Shen , Chan Xu , Haizhen Zhao","doi":"10.1016/j.foostr.2024.100370","DOIUrl":null,"url":null,"abstract":"<div><p>This study aimed to prepare soybean oil oleogels with glycerol monostearate (GMS) and native surfactin organogelators. The effects of surfactin addition on the properties and microstructure GMS oleogel properties were evaluated. Gelation time, rheological and thermal properties, microscopy, Fourier transform infrared spectra, X-ray diffraction patterns, and oil binding capacity were determined. Results showed that addition of surfactin shortened the gelation time, enhanced hardness, oil binding capacity, apparent viscosity and gel strength, reduced crystals size and melting temperatures, increased crystallization temperature. GMS-surfactin oleogels showed larger mechanical resistance on compression. Hydrogen bonds were the main force for the formation of three-dimension oleogel network. Surfactin addition changed the crystal structure and <em>β</em> and <em>β′</em> coexisted in oleogels. Oleogels with more stable texture and desirable properties were formed due to the addition of surfactin. Results indicated that surfactin addition could adjust the properties and micro-structure of GMS oleogels.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":5.6000,"publicationDate":"2024-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Structure-Netherlands","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2213329124000066","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study aimed to prepare soybean oil oleogels with glycerol monostearate (GMS) and native surfactin organogelators. The effects of surfactin addition on the properties and microstructure GMS oleogel properties were evaluated. Gelation time, rheological and thermal properties, microscopy, Fourier transform infrared spectra, X-ray diffraction patterns, and oil binding capacity were determined. Results showed that addition of surfactin shortened the gelation time, enhanced hardness, oil binding capacity, apparent viscosity and gel strength, reduced crystals size and melting temperatures, increased crystallization temperature. GMS-surfactin oleogels showed larger mechanical resistance on compression. Hydrogen bonds were the main force for the formation of three-dimension oleogel network. Surfactin addition changed the crystal structure and β and β′ coexisted in oleogels. Oleogels with more stable texture and desirable properties were formed due to the addition of surfactin. Results indicated that surfactin addition could adjust the properties and micro-structure of GMS oleogels.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

表面活性剂对单甘酯油凝胶特性的影响

本研究旨在用单硬脂酸甘油酯（GMS）和原生表面活性剂有机凝胶剂制备大豆油油凝胶。评估了添加表面活性剂对 GMS 油凝胶特性和微观结构的影响。对凝胶时间、流变和热性能、显微镜、傅立叶变换红外光谱、X 射线衍射图样和油结合能力进行了测定。结果表明，表面活性剂的加入缩短了凝胶化时间，提高了硬度、油结合能力、表观粘度和凝胶强度，减小了晶体尺寸和熔化温度，提高了结晶温度。GMS-表面活性剂油凝胶在压缩时表现出更大的机械阻力。氢键是形成三维油凝胶网络的主要力量。表面活性剂的加入改变了油凝胶的晶体结构，并在油凝胶中共存。由于添加了表面活性剂，形成的油凝胶质地更稳定，性能更理想。结果表明，表面活性剂的添加可以调整 GMS 油凝胶的性能和微观结构。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.