Xie Pengkai, Wang Feng, Zhou Jun, Lee Yee-Ying, Zhang Yufei, Zou Shuo, Wang Yong, Zhang Zhen
JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
Guangdong Sumbillion Food for Special Medical Purposes Co., Ltd, Guangzhou 510220, China.
Food Chem. 2025 Feb 28;466:142196. doi: 10.1016/j.foodchem.2024.142196. Epub 2024 Nov 26.
Compared to lard-based shortenings, diacylglycerol (DAG)-based shortenings have demonstrated beneficial effects, such as lowering blood lipids, and reducing postprandial blood glucose levels. In this study, different chain-length DAG oils were blended with lower melting point peanut oil DAG oil (PO-DAG-oil). The blend ratios for the three types of DAG-based shortenings were determined based on the solid fat content (SFC) of lard. Subsequently, 1 % of various emulsifiers were added, and the crystallization properties, rheological and textural characteristics, polymorphism, microstructure, water-absorbing capacity, and plasticity of the four shortening systems were examined. The emulsifiers found to be suitable for lard shortening, long chain fatty acid DAG (LCD-shortening), medium chain fatty acid DAG (MCD-shortening), and medium and long chain fatty acid DAG (MLCD-shortening) were Span60, PGFE, PGFE, and MAG, respectively. Cakes baked using DAG-based shortenings exhibited superior textural properties compared to those made with lard-based shortenings, supporting the application of high-melting-point DAG oils in shortening formulations.
与基于猪油的起酥油相比，基于二酰基甘油（DAG）的起酥油已显示出有益效果，如降低血脂和降低餐后血糖水平。在本研究中，将不同链长的DAG油与低熔点花生油DAG油（PO-DAG油）混合。基于猪油的固体脂肪含量（SFC）确定了三种基于DAG的起酥油的混合比例。随后，添加1%的各种乳化剂，并研究了四种起酥油体系的结晶特性、流变学和质地特性、多晶型、微观结构、吸水能力和可塑性。发现分别适用于猪油起酥油、长链脂肪酸DAG（LCD-起酥油）、中链脂肪酸DAG（MCD-起酥油）和中长链脂肪酸DAG（MLCD-起酥油）的乳化剂为Span60、PGFE、PGFE和MAG。与使用基于猪油的起酥油烘焙的蛋糕相比，使用基于DAG的起酥油烘焙的蛋糕表现出更优异的质地特性，这支持了高熔点DAG油在起酥油配方中的应用。
