基于中长链三酰甘油的新型低热量油凝胶的开发与表征

Development and characterization of novel low-calorie oleogels based on medium and long-chain triacylglycerol.

作者信息

Zhu Yan, Long Jialing, Zhu Dayang, Zhao Suyuan, Liu Kang, Zheng Mingming, Zhou Yibin, Li Shiyi

机构信息

Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei, China.

Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China.

出版信息

J Sci Food Agric. 2025 Aug 4. doi: 10.1002/jsfa.70091.

DOI:10.1002/jsfa.70091

PMID:40755322

Abstract

BACKGROUND

In the present study, medium and long-chain triacylglycerol (MLCT) was synthesized from camellia oil (CO) and medium chain triglyceride by enzymatic transesterification. Novel MLCT oleogel was constructed using MLCT as substrate oil, as well as β-sitosterol /γ-oryzanol (SO), monoglyceride and carnauba wax as oleogelators, and the regulation mechanism of MLCT on self-assembly behavior was investigated.

RESULTS

The G', apparent viscosity, oil binding capacity and hardness of the three MLCT oleogels were reduced compared to CO oleogels. The hydrogen bond strength and intermolecular force of MLCT oleogel was lower than that of CO oleogel, which explains the lower crystal amount and weak thermal stability of MLCT oleogel. Furthermore, MLCT have a lower long carbon chain fatty acids (LCFAs) content than CO, helping to reduce the calorie of the oleogels. Among the three MLCT oleogels, ML-SO formed a strong network with the highest mechanical strength and thermal stability.

CONCLUSION

The introduction of medium chain fatty acids into the glycerol skeleton weaken the gel network structure of oleogel, and this weakening effect was a result of the decrease of unsaturation and LCFAs content in MLCT. This study provides a direction for the development of low calorie functional plastic fat. © 2025 Society of Chemical Industry.

摘要

背景

在本研究中，通过酶促酯交换反应由山茶油（CO）和中链甘油三酯合成了中长链甘油三酯（MLCT）。以MLCT为基质油，以及β-谷甾醇/γ-谷维素（SO）、甘油单酯和巴西棕榈蜡为凝胶剂构建了新型MLCT油凝胶，并研究了MLCT对自组装行为的调控机制。

结果

与CO油凝胶相比，三种MLCT油凝胶的G'、表观粘度、油结合能力和硬度均降低。MLCT油凝胶的氢键强度和分子间力低于CO油凝胶，这解释了MLCT油凝胶中晶体数量较少且热稳定性较弱的原因。此外，MLCT的长碳链脂肪酸（LCFAs）含量低于CO，有助于降低油凝胶的热量。在三种MLCT油凝胶中，ML-SO形成了具有最高机械强度和热稳定性的强网络结构。