Li Yuan, Wang Limin, Xue Lu, Jia Qianfei, Li Shufen, Qin Yuxi, Wu Zijian
College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
Int J Biol Macromol. 2024 Dec;283(Pt 2):137773. doi: 10.1016/j.ijbiomac.2024.137773. Epub 2024 Nov 17.
Recently, research on the plant-based oleogels, has gained significant attention as a promising approach for oil formulation. In this research, emulsion-templated technique utilizing millet prolamin (MP) as oleogelator was employed for crafting edible oleogels from various vegetable oils of varying degree of unsaturation. The focus of the study was to examine the formation process, structural characteristics, rheological properties, and lipid digestion of these oleogels. The results indicated that MP-based oleogels exhibited uniform morphology and low oil loss. The construction of the oleogel network could be attributed to hydrogen bonding between oleogelator molecules, hydrophobic interactions among the oleogelator molecules and between the oleogelator and oil, as well as van der Waals forces between the oil molecules themselves. Increasing MP concentration formed a denser oleogel network, and exhibited greater elastic moduli (G') and viscous moduli (G''). Additionally, 8 % MP oleogel prepared from flaxseed oil with high linolenic acid showed low oil loss, high hardness and efficient release of free fatty acids. These results indicated the potential of MP as an oleogelator in creating oleogels, and it is promising for fabricating trans-free and low-saturated oleogel-based products.
最近，基于植物的油凝胶研究作为一种有前景的油类配方方法受到了广泛关注。在本研究中，采用以小米醇溶蛋白（MP）为油凝胶剂的乳液模板技术，从不同不饱和程度的植物油制备可食用油凝胶。该研究的重点是考察这些油凝胶的形成过程、结构特征、流变性质和脂质消化情况。结果表明，基于MP的油凝胶呈现出均匀的形态且油损失低。油凝胶网络的构建可归因于油凝胶剂分子之间的氢键、油凝胶剂分子之间以及油凝胶剂与油之间的疏水相互作用，以及油分子自身之间的范德华力。MP浓度的增加形成了更致密的油凝胶网络，并表现出更大的弹性模量（G'）和粘性模量（G''）。此外，由高亚麻酸的亚麻籽油制备的8% MP油凝胶显示出油损失低、硬度高以及游离脂肪酸释放效率高。这些结果表明MP作为油凝胶剂在制备油凝胶方面具有潜力，并且在制造无反式和低饱和的基于油凝胶的产品方面很有前景。
