Soy oil and SPI based-oleogels structuring with glycerol monolaurate by emulsion-templated approach: Preparation, characterization and potential application
文献类型： 外文期刊
作者： Zou, Yucheng 1 ; Xi, Yuhang 1 ; Pan, Jingjing 1 ; Ahmad, Muhammad Ijaz 1 ; Zhang, Aiping 1 ; Zhang, Cen 1 ; 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; Soy -oil; Glycerol monolaurate; Soy protein isolate; Physical properties
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2022 年 397 卷
页码：
收录情况： SCI
摘要： In this study, soybean oil-based oleogels were prepared using soy-protein isolate (SPI) and glycerol monolaurate (GML) in an emulsion-template approach. The rheological, texture, microstructure, and oil-retention properties of the obtained oleogels were analyzed. Results showed that the soy oil-based oleogel prepared with 6 wt% GML exhibited high oil loss, low-hardness, and needle-like morphology compared to the soy-oil/SPI-based oleogel. On the other hand, soy oil-based /SPI-based oleogels structured by 3 or 6 wt% GML presented moderate thermal -stability and lowest oil loss than those prepared without GML. Furthermore, SPI-based oleogel containing 6 wt% GML showed highest free fatty acids release (62.07%) with significantly improved elastic modulus and apparent viscosity. Additionally, the obtained oleogels displayed the occurrence of van der Waals interactions and intermolecular hydrogen bonds, presenting enhanced thermal stability. These results contribute to a better understanding of oleogelation-based emulsions for formulating trans-free and low-saturated foodstuffs with desired physical and functional properties.
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