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Fabrication of aerogel-templated oleogels from alginate-gelatin conjugates for in vitro digestion

文献类型： 外文期刊

作者： Li, Jiawen 1 ; Zhang, Cen 3 ; Li, Yang 1 ; Zhang, Hui 1 ;

作者机构： 1.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Zhejiang Key Lab Agrofood Proc, Hangzhou 310058, Peoples R China

2.Zhejiang Univ, Ningbo Res Inst, Ningbo 315100, Peoples R China

3.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Peoples R China

关键词： Oleogel; Polysaccharide-protein aerogel; Oil adsorption; Maillard reaction; Digestibility

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：10.723； 五年影响因子：9.964 ）

ISSN： 0144-8617

年卷期： 2022 年 291 卷

页码：

收录情况： SCI

摘要： In this work, the alginate-gelatin conjugates were developed by Maillard reaction. The aerogel templates were obtained by freeze-drying the conjugates, and they were transformed into oleogels by being immersed in camellia oil. Degree of graft and browning index revealed the occurrence of Maillard reaction. Compared with pure alginate/gelatin samples, the rheology and mechanical properties of mixing samples were improved, indicating the interaction of alginate and gelatin. Aerogel templates formed by Maillard reaction presented the micromorphology of lamellar aggregation, obvious changes of peak intensity in infrared spectrum and better thermal stability. The materials reached a considerable oil adsorption capacity of 23.31 g/g and oil holding capacity of 84.75%. Through Maillard reaction, oleogels showed good in vitro digestion properties. This work suggested that oleogels could be constructed from alginate-gelatin conjugates that formed the aerogel templates for oil adsorption, and Maillard reaction significantly affected the physical structures and oil capacities of alginate-gelatin compound systems.

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