College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210003, People's Republic of China.
College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210003, People's Republic of China.
Food Chem. 2021 Aug 30;354:129534. doi: 10.1016/j.foodchem.2021.129534. Epub 2021 Mar 11.
The effect of using highly unsaturated 2-monoglycerides as oleogelators on the properties of soybean oil oleogels designed to eliminate saturated and trans fatty acids was investigated in this study. We adopted a novel two-step synthesis aiming to increase the yield of the 2-monoglycerides. The optimal synthesis conditions were a substrate weight ratio of 2:1 (w/w), 10% Lipozyme 435 (w/w total reactants), and 4 h of reaction time at room temperature. Under these conditions, the 2-monoglyceride yield (40.69%) increased by 10% compared to that of the conventional synthesis route. Additionally, soybean oil oleogels prepared using 10% 2-monoglycerides with or without rice bran wax were systematically characterized by polarized light microscopy, a texture analyzer, XRD spectroscopy, and rheometry. Comparative studies indicated that a combination of rice bran wax and 2-monoglycerides had synergistic effects on gel properties. A mixture of 4% rice bran wax and 6% 2-monoglycerides was found to provide better oleogels.
本研究考察了将高度不饱和的 2-单甘油脂用作油凝胶剂对设计消除饱和和反式脂肪酸的大豆油油凝胶性质的影响。我们采用了一种新颖的两步合成方法，旨在提高 2-单甘油脂的产率。优化的合成条件为底物重量比 2:1（w/w）、Lipozyme 435 用量为 10%（占总反应物的重量）和室温下反应 4 小时。在这些条件下，2-单甘油脂的产率（40.69%）比传统合成路线提高了 10%。此外，使用 10%的 2-单甘油脂和/或米糠蜡制备的大豆油油凝胶通过偏光显微镜、质构分析仪、XRD 光谱和流变仪进行了系统的表征。对比研究表明，米糠蜡和 2-单甘油脂的组合对凝胶性质具有协同作用。发现 4%米糠蜡和 6%2-单甘油脂的混合物可提供更好的油凝胶。
