Yi Hee Jin, Kang Yu-Ra, Chang Yoon Hyuk
Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
Int J Biol Macromol. 2025 May;306(Pt 2):141549. doi: 10.1016/j.ijbiomac.2025.141549. Epub 2025 Feb 26.
This study aimed to investigate the structural and rheological properties of bigels formed with xanthan gum hydrogel and lecithin/glycerol monostearate oleogel. Different ratios (7:3, 6:4, 5:5, 4:6, and 3:7, respectively) of xanthan gum hydrogel and lecithin/glycerol monostearate oleogel were used for producing bigels (BG-7:3, BG-6:4, BG-5:5, BG-4:6, and BG-3:7). Through visual appearance, inversion test, and storage stability test, all bigels showed a white creamy appearance with self-standing properties and storage stability for three weeks. According to CLSM analysis, BG-7:3, BG-6:4, and BG-5:5 formed an oleogel-in-hydrogel system, whereas BG-4:6 and BG-3:7 showed a bicontinuous system. Solvent holding capacity was >95 % for all bigels. Steady shear rheological analysis and three interval thixotropic test revealed that all bigels exhibited shear-thinning behavior and thixotropic recovery. Frequency sweep test revealed that storage modulus (G'), loss modulus (G″), and complex viscosity (η*) of bigels were remarkably increased as the ratio of oleogel fraction increased in bigels. These results suggest that bigels formed with xanthan gum hydrogel and lecithin/glycerol monostearate oleogel can be unique candidates for replacing fat in the food industry.
本研究旨在探究由黄原胶水凝胶与卵磷脂/单硬脂酸甘油酯油凝胶形成的双凝胶的结构和流变特性。使用不同比例（分别为7:3、6:4、5:5、4:6和3:7）的黄原胶水凝胶与卵磷脂/单硬脂酸甘油酯油凝胶来制备双凝胶（BG - 7:3、BG - 6:4、BG - 5:5、BG - 4:6和BG - 3:7）。通过外观观察、倒置试验和储存稳定性试验，所有双凝胶均呈现出白色乳脂状外观，具有自立性且能稳定储存三周。根据共聚焦激光扫描显微镜（CLSM）分析，BG - 7:3、BG - 6:4和BG - 5:5形成了油凝胶包埋于水凝胶的体系，而BG - 4:6和BG - 3:7呈现出双连续体系。所有双凝胶的持溶剂能力均>95%。稳态剪切流变分析和三区间触变性试验表明，所有双凝胶均表现出剪切变稀行为和触变恢复。频率扫描试验表明，随着双凝胶中油凝胶比例的增加，双凝胶的储能模量（G'）、损耗模量（G″）和复数黏度（η*）显著增加。这些结果表明，由黄原胶水凝胶与卵磷脂/单硬脂酸甘油酯油凝胶形成的双凝胶可能是食品工业中替代脂肪的独特候选物。
