College of Food Science and Technology, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, People's Republic of China.
Yunnan Institute of Medical Device Testing, 616 Kefa Road, Kunming 650101, Yunnan, People's Republic of China.
Int J Biol Macromol. 2024 Aug;275(Pt 2):133708. doi: 10.1016/j.ijbiomac.2024.133708. Epub 2024 Jul 6.
The effects of carboxylation degree (0.3-2.4 mmol/g) of cellulose nanofiber (CNF) on the microstructure and mechanical properties of edible walnut oleogels were comprehensively examined. The oleogels were well prepared by emulsion-templated approach for potential substitute of conventional saturated or trans-fats in food products. The results demonstrated that the oil-binding capacity (OBC) and textural strength of oleogels enhanced with the increase of CNF carboxyl content, while the structural strength (G' in rheological measurement) and the resistance to shear thinning was first decreased and then increased. It possibly reflected the competition on the dominant structuring mechanism by hydrogen bonding from cellulose hydroxyl groups and electrostatic interactions from -COONa function. With the combined mechanism, oleogel with low structural strength and relatively high OBC (CNF carboxyl content of 1.2 mmol/g, OBC >83 %, G' ≈ 7 × 10 Pa and firmness of 0.30 N) and oleogel with enough structural rigidity and high OBC (CNF carboxyl content of 1.8 mmol/g, OBC >89 %, G' of up to 1.7 × 10 Pa, and firmness of up to 0.66 N) were both fabricated. This reveals the feasibility of regulating oleogel structure and textual properties by using CNF as the unique oleogelator and simply changing its surface carboxyl function.
全面研究了纤维素纳米纤维（CNF）的羧化度（0.3-2.4mmol/g）对可食用核桃油凝胶微观结构和力学性能的影响。通过乳液模板法制备油凝胶，作为食品中传统饱和或反式脂肪的潜在替代品。结果表明，油结合能力（OBC）和油凝胶的结构强度随 CNF 羧基含量的增加而增强，而结构强度（流变学测量中的 G'）和抗剪切稀化能力先降低后增加。这可能反映了纤维素羟基的氢键和 -COONa 官能团的静电相互作用对主导结构形成机制的竞争。通过这种联合机制，制备了具有低结构强度和相对较高 OBC（CNF 羧基含量为 1.2mmol/g，OBC>83%，G'≈7×10Pa 和硬度为 0.30N）和具有足够结构刚性和高 OBC（CNF 羧基含量为 1.8mmol/g，OBC>89%，G'高达 1.7×10Pa，硬度高达 0.66N）的油凝胶。这表明通过使用 CNF 作为独特的油凝胶剂并简单地改变其表面羧基功能，调节油凝胶结构和纹理性能是可行的。
