Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Carbohydr Polym. 2022 Sep 1;291:119603. doi: 10.1016/j.carbpol.2022.119603. Epub 2022 May 10.
In this work, the alginate-gelatin conjugates were developed by Maillard reaction. The aerogel templates were obtained by freeze-drying the conjugates, and they were transformed into oleogels by being immersed in camellia oil. Degree of graft and browning index revealed the occurrence of Maillard reaction. Compared with pure alginate/gelatin samples, the rheology and mechanical properties of mixing samples were improved, indicating the interaction of alginate and gelatin. Aerogel templates formed by Maillard reaction presented the micromorphology of lamellar aggregation, obvious changes of peak intensity in infrared spectrum and better thermal stability. The materials reached a considerable oil adsorption capacity of 23.31 g/g and oil holding capacity of 84.75%. Through Maillard reaction, oleogels showed good in vitro digestion properties. This work suggested that oleogels could be constructed from alginate-gelatin conjugates that formed the aerogel templates for oil adsorption, and Maillard reaction significantly affected the physical structures and oil capacities of alginate-gelatin compound systems.
在这项工作中，通过美拉德反应制备了海藻酸钠-明胶缀合物。通过冷冻干燥获得气凝胶模板，然后将其浸入茶籽油中转化为油凝胶。接枝度和褐变指数表明美拉德反应的发生。与纯海藻酸钠/明胶样品相比，混合样品的流变学和力学性能得到了改善，表明了海藻酸钠和明胶之间的相互作用。由美拉德反应形成的气凝胶模板呈现出层状聚集的微观形态，红外光谱中峰强度的明显变化和更好的热稳定性。该材料达到了 23.31 g/g 的相当高的吸油能力和 84.75%的持油能力。通过美拉德反应，油凝胶表现出良好的体外消化性能。这项工作表明，油凝胶可以由形成用于吸油的气凝胶模板的海藻酸钠-明胶缀合物构建，并且美拉德反应显著影响海藻酸钠-明胶复合体系的物理结构和油容量。
