State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Food Chem. 2022 Mar 15;372:131357. doi: 10.1016/j.foodchem.2021.131357. Epub 2021 Oct 7.
Oleogels were prepared by the cryogel-templated method from porous cryogels, which were co-structured using hydroxypropyl-methylcellulose and structural enhancers (such as flaxseed gum, κ-carrageenan, carboxymethyl-cellulose, arabic gum, and guar gum). The hardness, network density, pore size, pore volume, and SEM micrographs of cryogels showed that κ-carrageenan and flaxseed gum could keep the integrity of aqueous foams during freeze-drying and endow cryogels with the high hardness and content to hold oils (>98%). Oil absorption curves indicated that flaxseed gum and guar gum-enhanced cryogels provided the fastest oil absorption rate due to bigger pores. The absorption model was fitted well with all experimental data. Physical and mechanical properties of cryogels were positively related to the rheological property and oil bonding capacity of oleogels. κ-carrageenan and flaxseed gum were more suitable as structural enhancers to improve hydroxypropyl-methylcellulose-based cryogels for preparing oleogels to replace plastic fats in foods.
油凝胶是通过冷冻凝胶模板法由多孔冷冻凝胶制备的，该多孔冷冻凝胶采用羟丙基甲基纤维素和结构增强剂（如亚麻籽胶、κ-卡拉胶、羧甲基纤维素、阿拉伯胶和瓜尔胶）共构建而成。冷冻凝胶的硬度、网络密度、孔径、孔体积和 SEM 显微照片表明，κ-卡拉胶和亚麻籽胶在冷冻干燥过程中保持水基泡沫的完整性，并赋予冷冻凝胶高硬度和保持油的能力（>98%）。吸油曲线表明，由于较大的孔隙，亚麻籽胶和瓜尔胶增强的冷冻凝胶提供了最快的吸油率。吸收模型很好地拟合了所有实验数据。冷冻凝胶的物理和机械性能与油凝胶的流变性能和油结合能力呈正相关。κ-卡拉胶和亚麻籽胶更适合作为结构增强剂，以改善用于制备油凝胶以替代食品中塑料脂肪的基于羟丙基甲基纤维素的冷冻凝胶。
