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

文献类型： 外文期刊

第一作者： Zhu, Yan

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

作者机构：

关键词： MLCT oleogel; transesterification; crystal structure; gel properties

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.5； 五年影响因子：4.2 ）

ISSN： 0022-5142

年卷期： 2025 年

页码：

收录情况： SCI

摘要： BACKGROUNDIn 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 beta-sitosterol /gamma-oryzanol (SO), monoglyceride and carnauba wax as oleogelators, and the regulation mechanism of MLCT on self-assembly behavior was investigated.RESULTSThe 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.CONCLUSIONThe 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. (c) 2025 Society of Chemical Industry.

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