Miao Wenbo, McClements David Julian, Wang Jilong, Zhang Zhiheng, Lin Qianzhu, Ji Hangyan, Jin Zhengyu, Qiu Chao
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
Department of Food Science, University of Massachusetts Amherst, MA 01060, United States.
Food Chem. 2025 May 1;473:143076. doi: 10.1016/j.foodchem.2025.143076. Epub 2025 Jan 27.
The stability and mechanical strength of oleogels formed from emulsion templates can be enhanced by incorporating polysaccharides in the aqueous phase. In this paper, the effects of three different polysaccharides, including xanthan gum, guar gum and chitosan, on the structure, stability, and rheological properties of oleogels stabilized by octenyl succinic anhydride starch (OS) were investigated. As the concentration of these polysaccharides increased from 0.1 % to 0.5 %, the oil-holding capacity of the oleogels all increased significantly (p < 0.05): OS-xanthan gum (from 83.74 to 92.40 %), OS-guar gum (from 88.83 % to 95.04 %) and OS-chitosan (from 90.17 to 96.91 %). This is due to the incorporation of polysaccharides, especially chitosan, which facilitates the formation of a more stable network structure. Rheological analysis showed that the oleogels containing chitosan had the highest deformation resistance, a characteristic that could be beneficial for certain food processing applications. Overall, these results may be important for optimizing the performance of oleogels.
通过在水相中加入多糖，可以提高由乳液模板形成的油凝胶的稳定性和机械强度。本文研究了三种不同的多糖，包括黄原胶、瓜尔胶和壳聚糖，对辛烯基琥珀酸酐淀粉（OS）稳定的油凝胶的结构、稳定性和流变学性质的影响。随着这些多糖的浓度从0.1%增加到0.5%，油凝胶的持油能力均显著增加（p<0.05）：OS-黄原胶（从83.74%增加到92.40%）、OS-瓜尔胶（从88.83%增加到95.04%）和OS-壳聚糖（从90.17%增加到96.91%）。这是由于多糖的加入，尤其是壳聚糖，促进了更稳定的网络结构的形成。流变学分析表明，含壳聚糖的油凝胶具有最高的抗变形能力，这一特性可能对某些食品加工应用有益。总体而言，这些结果对于优化油凝胶的性能可能很重要。
